Chef Pilar Sanchez

 Executive Chef
The Wine Spectator Restaurant
at The Culinary Institute of America , Greystone
2001 

 Hors d’Oeuvres

Foie Gras with Rhubarb in Sauterne Syrup on Brioche
Red Beet and Goat Cheese Macaroons
Roasted Fingerling Potatoes with Caviar
Schramsberg 1997 Blanc de Blanc Frog’s Leap 2000 Sauvignon Blanc

 Amuse Bouche

Sweet Corn and White Truffle Flan

First Course

Wild Salmon Poached in Prato Lungo Olive Oil,
with Potato Coulis and Asparagus Salad
Frog’s Leap 1999 Chardonnay

Entrée

Oak Grilled Venison Chop
with Sage Grits, Wild Blackberry “Gravy” and Wild Watercress
Long Meadow Ranch 1997 Cabernet Sauvignon

Dessert

Chocolate Mousse Cake with Fresh Cherries
Schramsberg 1998 Cremant

PetitFours 

 Close Window