Chef’s Table Menu and Wine Pairings

An enthusiastic group enjoying Kyle’s first Chef’s Table since joining RiverBend. Take a look for Kyle’s Facebook post on the event.

Housemade walnut & whole grain bread with cultured sea salted butter

AMUSE-BOUCHE

Potato crusted hot smoked trout croquette with green pea purée, caper aioli and grilled lemon supreme

SALAD

Beet poached apple with pickled shaved fennel, candied walnuts, Gunn’s Hill handeck cheese crisp, shaved celery, red grape merlot gastrique and organic extra virgin olive oil topped with basil sprouts

Paired with Map Maker Sauvignon Blanc – New Zealand

MAIN

Black sesame veined beef tenderloin with Dijon mustard, buttered crumb, carrot purée, topped with smoked onion demi-glace, gaufrettes and microgreens

Paired with Leaping Horse Merlot – California

DESSERT

Chocolate brownie with torched vanilla bean marshmallow crème, molasses honey streusel and red veined sorrel

Paired with a Coffee Martini – Kahlua and vodka

Final….

Kyle finished the evening introducing the new arrival in his household!!