Chef Joey Altman

Executive Chef
Wild Hare Restaurant
TV Host - Bay Cafe , Appetite for Adventure, Tasting Napa
2002

Hors d’Oeuvres

Ahi Tuna Tartar with Pineapple Chili and Ginger
Garlic Flatbread with Caramelized Onions,
Gorgonzola and Candied Walnuts
Grilled Prawns on Sugar Cane Skewers with a Chile Lime Glaze
Schramsberg 1997 Blanc de Blanc
Frog’s Leap 2000 Sauvignon Blanc

 Amuse Bouche

Exotic Mushroom Cappuccino

First Course

Braised Rabbit Cannelloni
with A Warm Salad of English Peas, Roasted Sweet Peppers
and Bellwether Farms Ricotta
with Prato Lungo Olive Oil
Frog’s Leap 1999 Chardonnay

Entrée

Bison Sirloin Steak with “Long and Slow” 7-Chile Barbecue Sauce
Chayote-Corn Succotash and Huitlacoche Tamale
Long Meadow Ranch 1997 Cabernet Sauvignon

Dessert

Summer Fruit Parfait with Vanilla Bean Gelato
Shortbread Crumble and Sichuan Pepper-Ginger Caramel Sauce
Schramsberg 1998 Cremant  

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