Past Events

Takashi Restaurant — Event Menu

Passed Hors d’oevres
- Crispy asparagus with prosciutto;
- Steamed shrimp dumplings
- Soft boiled quail egg with big eye tuna
- Tartare of salmon with crispy taco
- Home made tofu with ocura and pickled wild leeks
* Boyer Brut Blanc de Blancs from Savoie, France, NV

Second Course
Tatsuta-Age
Squid, rock shrimp, octopus, organic chicken
Yuzu remoulade
* Hitachino Nest White Ale beer, Kiuchi Brewery, Ibaraki Prefecture, Japan

Third Course
Steamed skatewing in rice paper
with peekytoe crab mousseline, manila clam-dashi broth
* Rihaku “Dreamy Clouds” Tokubetsu, Junmai Nigori Sake, Shimane prefecture, Japan

Forth Course
Grilled South Carolina squab and foie gras
Confit of rhubarb, candied kumquat
Polenta cake
* 2006 Pinot Noir, Dog Point Vineyard, Marlborough, New Zealand

Main Course
Roasted Wagyu beef and veal sweetbreads
Spring potato, Fiddlehead fern, red wine risotto and wild leeks
* 2000 Andrake Cellars Winery,  “Reserve Red Blend,” Red Mountain, Washington

Dessert Course
White chocolate and pistachio napoleon
Vanilla strawberries, passion fruit sabayon and strawberry sorbet
* 2000 Chardonnay, Domaine de la Bongran “Cuvée Botrytis” Mâcon, Burgundy, France