A Year In Food

From New York to Costa Rica to Europe to California: 365 Days of Dining Out

Saturday, February 19, 2005

Feb. 19.

Scallop and crab meat and Sturgeon

Lobster and Lamb

Goat Cheese Sorbet and Souffle


Danube - 30 Hudson St., Tribeca
Danube cocktail (complimentary), a glass of champagne (complimentary)

Nine-course chef's degustation menu with wine pairings: Salmon with creme fraiche and horseradish (Amuse), Waltz of Appetizers (Kumamoto Oyster with Apple Mint Gelee, Foie Gras Terrine with Crisp Porcini, Japanese Yellowtail with Wasabi Tobiko, Crisp Portuguese Sardine) (Appetizer), Diver Sea Scallop and New England Crabmeat with Paradeiser Coriander and Fresh Lemon Thyme Sauce (Appetizer), Smoked Sturgeon and American Osetra Caviar in Spinach Puree (Seafood Course), Maine Day Boat Lobster with Sunchoke, Mango, Hon-Shimeji Mushrooms and a Saffron Curry Broth (Seafood Course), Carinthia "Schlutzkrapfen" High Altitude Austrian Cheese Ravioli with Harvest Corn Sauce and Smoked Wild Mushrooms (Appetizer), Roasted Rack of Colorado Lamb with Pumpkin Barley, Glazed Cippolini Onion and Sweet Potato Puree (Meat Course), Goat Cheese Sorbet with Apple Cider Gelee (Dessert), Tahitian Vanilla Parfait with Pumpkin Seed Oil, Butternut Squash and White Chocolate, Oven Roasted Quince and Pomegranate (Dessert), Austrian Chocolate Hazelnut Souffle with Chocolate and Vanilla Ice Creams and Apple Sorbet (Dessert), Walnut Cake and Mignardises, four white wines, two red wines, three dessert wines


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