V&A Menu

Victoria & Albert's

Welcome
Kevin Francis
January 19, 2009

Course 1

The White Truffle - The most prized luxury ingredient in the food market today. This rare ingredient is harvested from the Piedmont Region of Italy. The ripened fungus has an earthy/garlicky flavor and aroma, meant to be shaved at the last moment. $40

Amuse Bouche

• Gosset Exellence Brut, Ay NV

Course 2

Sesame Crusted Big Eye Tuna with Tat Soi Salad and Tamari Honey Foam

• Marcel Deiss Pinot Blanc Bergheim, Alsace 2005

Dungeness Crab Cannelloni with baby greens, radishes, and American caviar

• Langtry Sauvingnon Blanc, Lake County 2006

Iranian Golden Osetra Caviar with Traditional Garnish 1/2 oz $190; 1 oz $380

• Hangar One Vodka

Course 3

Florida Black Grouper with Artichokes, Fennel, Leeks, and Jamón Ibérico

• Domaine Vincent Girardin Santenay Ier Cru Clos de Tavannes 2006

Caremlized Nantucket Scallop with Zellwood Corn Ragout

• Frank Family Vineyards, Chardonnay Napa Valley 2006

Monterrey Abalone with Toasted Capers and Meyer Lemon $30

• Twisted Oak Roussanne/Marsanne, Sierra Foothills 2005

Course 4

Minnesota Elk over Mustard Spaetzle and Apple-Wine Kraut

• Castillo Perelada La Garriga Samso, Catalonia 2004

Duck Breast, Sausage and Confit with Salsify, Sauce Bigarade

• Byron Pinot Noir, Nielson Vineyard Santa Maria Valley 2005

Course 5

Kurobuta Pork Tenderloin and Belly with Beets and Sherry Bacon Vinaigrette

• Trinitas "Old Vine" Zinfandel, Contra Costa County 2005

Pennsylvania Lamb with Kabocha Squash and Italian Chestnut Sauce

• Familia Schroeder "Saurus" Merlot, Patagonia 2003

Marcho Farms Veal Tenderloin with Hedgehog Mushrooms and English Peas

• Abbazia Barolo D.O.C.G., Piedmont 2004

Australian "Kobe" Beef Tenderloin with Smoked Garlic Potato Purée $35

Japanese Wagyu Strip Loin with Oxtail Jus $80

• La Parde De Haut Bailly, Pessac-Leognan 2004