Alinea & Charlie Trotter's
Combined Event Menu

ALINEA MENU – NOVEMBER 18, 2007

DUCK
Butternut Squash, Banana, Thai Flavors
Cocktail of Roedere Brut Champagne, Lillet, Campari, Pineau and Vya

RAINBOW TROUT
Cucumber, Kombu, Coriander
Masumi “Arabashiri” Junmai Ginjo Namazake,
Nagano Prefecture

BEANS
Many Garnishes, Pillow of Nutmeg Air
J. Hofstatter Gewurztraminer “Kolbenhof”,
Alto Adige 2005

SCALLOP
Parsnip, Orange, Chamomile Vapor
Albert Mann Pinot Gris Grand Cru “Hengst”,
Alsace 2005

APPLE CIDER
Walnut Milk, Cinnamon, Vegetable Ash

SWEETBREAD
Cauliflower, Burnt Bread, Toasted Hay
Cesari Valpolicella Superiore “Ripasso Bosan”,
Veneto 2004

KUROGE WAGYU
Matsutake, Cedar Branch Aroma

HOT POTATO
Cold Potato, Black Truffle Butter

LAMB
In Cubism
Henschke “Johann’s Garden” Grenache,
Barossa, S. Australia 2005

TRANSPARENCY
Of Raspberry, Rose Petal, Yoghurt

GUAVA
Avocado, Brie, Key Lime Juice
L Pinetta Moscato d’Asti “Bricco Quaglia” Piedmont 2006

CHOCOLATE
Passionfruit, Lemongrass, Soy
Gianfranco Furlan Castelcosa Schioppettino,
Venezia Giulia 2005

PUMPKIN
Pie Dough, Tempura, Cinnamon Fragrance

CHARLIE TROTTER MENU – NOVEMBER 20, 2007  - THE STUDIO KITCHEN

 Manila Clams
with Celery Root & Yuzu
Champagne Duval Leroy “Authentis” Brut 2000

Tempura of Kusshi Oyster
with Daikon & Nori
Chablis “Montmains – Premier Cru” Domaine de Iles 1998

Nantucket Bay Scallop
with Buddha’s Hand & Chrysanthemum
Corton-Charlemagne “Grand Cru” Domaine Leflaive 1987

Roasted Muscovy Duck
with Bitter Melon
& Szechwan Infused Duck Consommé
Richebourg “Grand Cru”
Domaine de la Romanée-Conti 1990
Echezeaux « Grand Cru » Jacques Prieur 1996

Sous Vide Colorado Lamb Shank
with Curry Spices
Preserved Lamb Tongue & Braised Ginger
Robert Mondavi Cabernet Sauvignon,
Napa 1978 (En Magnum)

Sour Cream Sorbet
with Sweet Beets & Candied Walnuts

Organic Buttermilk
with White Pepper
Toasted Milk Ice Cream & Nutmeg
Sauternes Château Suduiraut 1998

Venezuelan Chocolate Baba
with Sherry
& Spicy Iberico Chorizo