These were the restaurants we visited while in the Russian River on Nov.3-10,2007.

Madrona Manor in Healdsburg CA on Nov. 3

6 Course tasting Menu:
Lobster "Cult Sous Vide"
Vidalia Onion Veloute
Local Petrale Sole
"Liberty Farms" Duck Breast
Dry Aged "Montana Legend" New York Steak
Warm Chocolate Souffle

Wine:
N.V.Veuve Clicquot Ponsardin Brut
2005 Holdredge-Wren Hop Pinot

Dry Creek Kitchen in Healdsburg Ca on Nov. 4

Michael's Lentil Soup
Love Farms Kabocha Squash Bisque
Mustard Crusted Double Lamb Chop
Braised Lamb and Root Vegetable "Shepherd's Pie"
Baby Carrots
Bacon Wrapped Pork Tenderloin
Cous Cous Cake
Wilted Escarole
Cinnamon & Vanilla Creme Brulee
Bread Pudding

Wine:
2002 Iron Horse Classic Vintage Brut
2005 Peay-Pomarium Pinot

Cyrus Restaurant in Healdsburg on Nov. 5

Canapes
Amuse Bouche
Oxtail and Umeshu Consomme w/ Daikon and Wasabi
Cauliflower w/ Almonds, Raisins and Capers
Chestnut "Coperta" w/ Porcini and Brussels Sprouts, Madeira Sauce
Truffled Red Wine Risotto, Parmesian Brouth
Roulade of Lamb w/ Farro and Rapini, Blood Orange Sauce
Rib Eye of Wagnu Beef w/ Gnocchi and Chanterelles, Red Wine Sauce
Mignardises

Wine:
2005 Cobb-Coastlands & Rice-Spivak Pinot

John Ash Restaurant in Santa Rosa on Nov. 6

PEI Mussels in Zinfandel Broth and Toasted Ciabatta Bread
Cream of Curried Butternut Squash Soup
Rigatoni Pasta w/ Duck Sausage and Spinich and Laura Chenel Goat Cheese
Grilled Star Ranch Filet of Beef
Roasted Yukon Gold Potatoes
Creme Brulee

Wine:
NV Gloria Ferrer Brut
2004 Karl Lawrence Cab

Restaurant Mirepoix in Windsor on Nov. 7

Butternut Squash Soup
Braised PEI Mussels in a White Wine & Garlic Broth
En Croute du Jour
Hanger Steak
Frites

Wine:
2005 Emeritus Pinot

Syrah Restaurant in Santa Rosa on Nov. 8

Josh's Crab Cakes w/ Corn and Tomato Salad
Lamb Shank
Pearl Cous Cous
Mixed Baby Squashes
Grilled Sea Bass
Mashed Potatoes w/ Fennel, Mushrooms and Leeks

Wine:
J Vineyards 20 Year Cuvee NV
2004 Pisoni Pinot

Michael Mina in San Francisco on Nov. 9

Galapagos Shrimp-Heirloom Tomatoes
A La Plancha, Castel Vetrano Olives, Sylvetta
Butter Poached, Basil Pasta, Elephant Garlic
"Po Boy" Tempura, Remoulade, Espelette Pepper
Ahi Tuna Tartara w/ Scotch Bonnet Pepper, Bosc Pear, Sesame Oil
Elysian Fields Farm Lamb Loin-Ratatouille
Grilled Tenderloin, Zucchini, Pine Nut Vinaigrette
Braised Breast, Sweet Pepper Marmalade, Aleppo Emulsion
Roasted Garlic Sausage, Eggplant Relish, Rosemary Infused Oil
Artisan Cheeses-Acapella, Idiazabal and Jasper Hill "Constant Bliss"
Carrot Cake w/Fromage Blanc Bavarois & Carrot Sorbet

Wine:
NV Chartogne Taillet
2005 Hansel-North Slope Pinot
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