In Over The Head Dinner Menu. (Part 3 of 3 in a trilogy of awesomeness and glory on the edge of disaster with amazing saves.)

Arancini
Pea, Parmesan, Egg Yolk Explosion
Braised Pork Belly

Difficult To Do Right Polenta Terrine
Wild Scallop, Basil, Blood Orange Confit, Truffle Balsamic

Gnocchi
Sweet Lamb Sausage Ragout, Ricotta, Chilli Sprouts

Wine Pairing: Villa Cerna Chianti Classico Reserva DOCG 2007 Italy

Cleanser
Frosted Plum Soup, Ginger-Ale Caviar, Crème Fraîche Snow

Brined Lobster Under Pressure
Spinach, Pine Nuts, Sultana Raisins, Pressed Cauliflower
Oyster Emulsion, Atomized Rosemary

Wine Pairing: Domaine Barmes-Buecher "Herrenweg de Turckheim" Riesling 2008 - Alsace, France

Interesting Cheese Selection
Mimolette, Ash-Rind Goat, Something Borrowed-Something Bleu

Wine Pairing: Featherstone Estate Winery Select Late Harvest Cabernet Franc VQA 2008 - Ontario

EVOO Almond-Citrus Cake
Apricot Preserves, Moscato d’Asti Espuma
Cinnamon Fizz



There. That was fun. 8pax, 7 Courses, 5 Hours to eat, 4 Chefs throughout the prep and execution. I would really like to thank me.

Holy Crap I kid!

...and I suppose Mooney, Tinteri, Anins, and both Ross Brothers, one for the great photos, the other for going all the way to Québec for the perfect wine pairings.

-Jerek