Past Events

Sixteen Restaurant — Event Menu

RÉCEPTION
Champagne Charles Heidsieck Brut Réserve Reims, France

HORS D’OEUVRES
Curry Lamb Wonton
Bacon Stuffed Potato
Mushroom in Phyllo
Spicy Tuna Crisps
Pork Belly with Apple Butter

AMUSE CAVIAR ON TOASTED MAPLE BRIOCHE
Champagne Charles Heidsieck Brut Réserve Reims, France

FOIE GRAS TORCHON, MEYER LEMON CURD MACADAMIA MUESLI, DRIED GRAPE
1998 Max F. Richter Riesling Brauneberger Juffer Auslese Mosel-Saar-Ruwer, Germany

CHESTNUT CINNAMON SOUP, DUCK CONFIT CARAMELIZED PARSNIP PURÉE
2005 Elizabeth Spencer “E x S Block Seven” Chardonnay Sonoma Coast, California

FRESH COD BRANDADE, PIL PIL DECONSTRUCTED VIERGE
2008 Bodegas Shaya « Habis » Old Vines Verdejo Rueda, Spain

BEEF SHORT RIB TRILOGY, PURPLE POTATO MASH BEEF CONFIT
2005 Anwilka, Stellenbosch South Africa

FIORE SARDO GNOCCHI WITH PARMESAN AND PARSLEY CONSOMMÉ
1985 Château Leoville-Las Cases, St-Julien Medoc, France

PASSED DESSERT RECEPTION
GIANDUJA CRÉMEUX, CANDIED COCOA NIBS
SPICED BANANA TARTS, SPECULOOS CRUNCH
CARAMELIA POT DE CRÈME, COCONUT ALMOND ROCHER
OLIVE OIL GANACHE, FRESH CITRUS COMPOTE
CASSIS VIOLET MACARONS
BABA AU RHUM, PASSION FRUIT “CLOUD’

Alvear Pedro Ximenez Solera 1927, Andalucia, Spain
Mead, Iqhilika Honey Sun African Herbal Blossom MakanaMeadery,SouthAfrica
Mead, Iqhilika Honey Sun Fig Makana Meadery, South Africa
Champagne Piper-Heidsieck “Cuvée Sublime” Demi-Sec Reims, France
Rum, Pyrat XO Reserve, Antigua

MIGNARDISES / CAFÉ / THE