BLACKBIRD - Event Menu

Confrérie de la Chaîne des Rôtisseurs
DÎNER DU MERLEAU
Chef / Owner Paul Kahan

Hors d’œuvres
Champagne Heidsieck & Co. Monopole
"Diamant Bleu" Champagne 1989
Champagne Diebolt-Vallois Brut Blanc de Blancs 1976

Roulade of skatewing and dungeness crab with smoked almonds, red kuri squash, heirloom apples and brown butter
’97 Kent Rasmussen Chardonnay

Braised veal cheek and wood grilled sturgeon with poached quince, chanterelles, and verjus
’97 Ashton Hills Chardonnay

Crispy veal sweetbreads, braised romaine, smoked guanciale, and perigord black truffles
’85 Château Ducru Beaucaillou

Slow cooked prime beef entrecote with chestnut, brown sugar, duck cracklings, and dried cherry gastrique
’93 Burgess Cabernet Sauvignon Vintage Selection

selection of american cheeses:
Holly Spring – Sweetgrass Dairy, Georgia
Fernwood – Willow Hill Dairy, Vermont
Mossend Blue – Bonnie View Farm, Vermont
’82 Château Pape Clement

dark chocolate cremeux, palmiers, bosc pear, and cocoa nibs
Campbells Rutherglen Muscat