Executive Chef Walter Bundy
Sous Chefs James Schroeder and Brian Hukey BUTTER POACHED FLORIDA GULF SHRIMP
English pea purée, oven cured tomatoes, and creamy lobster broth
Domaine de la Batardiére MUSCADET SÈVRE ET MAINE
Loire Valley, France 2004
RAPPAHANNOCK RIVER SOFT SHELL CRAB
local radish sprouts, grilled D' Anjou pears, and Kite's country ham,
herbed orzo, bourbon aged maple emulsion
St. Benoit CHÂTEAUNEUF-DU-PAPE OLD VINES ROUSSANE
Rhône, France 2003
PAN SEARED MEDITERRANEAN SEA BASS
trumpet royale mushrooms, fiddlehead ferns, and pearl onions, sea beans,
black truffle vinaigrette
Testarossa Bien Nacido Vineyard CHARDONNAY
Santa Lucia Vineyards, California 2001 MEYER LEMON AND GARDEN MINT SORBET HERB CRUSTED VEAL PAILLARD
veal sweetbread, molasses bacon, and fingerling potato hash, field arugula,
Maytag blue cheese cream
Morgan Syrah
Monterey, California 2002 SUMMER STRAWBERRY TART
lavender honey-mascarpone cream and chocolate ganache,
30 year-old balsamic vinegar
Maison Nicolas Réserve
Bordeaux, France 2003 $80.00 per person, dinner only
$120.00 per person with wines
« Back to Lemaire Dining Page
|
