Sample Chef s Tasting Menu FIRST COURSE Sashimi Grade #1 Tuna, Fresh Wasabi, Almonds, Ponzu, Dungeness Crab, Pickled Ginger, Microgreens Heidi Schrock, Furmint, Burgenland, 2005, Austria SECOND COURSE Hudson Valley Foie Gras, Satsumas, Duck Cracklins, Microgreens, Parsnips Yalumba, Viognier, Eden Valley, 2008, Australia THIRD COURSE Pork Belly Confit, Maple, Rosemary, Honey, Winter Squash, Frisee Domaine de Font-Sane, Tradition, Gigondas, 2004, France FOURTH COURSE Washington Rack of Lamb, Lavender, Tomato, Mint, Forest Mushroom Gratin, Brussels Sprouts Cougar Crest, Estate Grown, Cabernet Franc, 2006, Washington FIFTH COURSE American Kobe Beef Tenderloin, Fleur De Sel, Herb Crust, Black Trumpet Mushrooms, Port, Truffle Whipped Yukons, Asparagus Neyers, Merlot, Conn Valley, Napa Valley, 2005, California SIXTH COURSE Molten Chocolate Cake, Raspberry Coulis ~Noval 10 Year Tawny Port, Portugal~ Menu by Executive Chef/Owner Andy Blanton Wines by Sommelier Andy Kriss
Sample Chef’s Tasting Menu FIRST COURSE Sashimi Grade #1 Tuna, Fresh Wasabi, Almonds, Ponzu, Dungeness Crab, Pickled Ginger, Microgreens Heidi Schrock, Furmint, Burgenland, 2005, Austria
Transcription of Sample Winter Tasting - Cafe Kandahar
1Sample Chef s Tasting Menu FIRST COURSE Sashimi Grade #1 Tuna, Fresh Wasabi, Almonds, Ponzu, Dungeness Crab, Pickled Ginger, Microgreens Heidi Schrock, Furmint, Burgenland, 2005, Austria SECOND COURSE Hudson Valley Foie Gras, Satsumas, Duck Cracklins, Microgreens, Parsnips Yalumba, Viognier, Eden Valley, 2008, Australia THIRD COURSE Pork Belly Confit, Maple, Rosemary, Honey, Winter Squash, Frisee Domaine de Font-Sane, Tradition, Gigondas, 2004, France FOURTH COURSE Washington Rack of Lamb, Lavender, Tomato, Mint, Forest Mushroom Gratin, Brussels Sprouts Cougar Crest, Estate Grown, Cabernet Franc, 2006, Washington FIFTH COURSE American Kobe Beef Tenderloin, Fleur De Sel, Herb Crust, Black Trumpet Mushrooms, Port, Truffle Whipped Yukons, Asparagus Neyers, Merlot, Conn Valley, Napa Valley, 2005, California SIXTH COURSE Molten Chocolate Cake, Raspberry Coulis ~Noval 10 Year Tawny Port, Portugal~ Menu by Executive Chef/Owner Andy Blanton Wines by Sommelier Andy Kriss
STORIES TASTING MENU A humble narrative reflecting executive chef Steve Allen’s journey as a chef and our restaurant’s philosophy of presenting accessible and genuine food from the heart.
2017 Barrel Fermented Chardonnay. We created Harken Chardonnay because we missed that rich, oaky taste of Chardonnays gone by. At some point, someone decided
solid ground 2014 Cabernet Sauvignon This Lodi Cabernet has rich berry fruit with oak and vanilla notes. With hints of baking spices, it reminds one of a mouthwatering
