Du Jour Dining, March 3rd

Location Sonoma — exact location revealed upon booking

Date Mar 3, 7:00 PM

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Du Jour Dining

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Description

With the calendar slowly moving from winter to spring, threr are many wonderfully exciting things slated to appear in the market soon and that gets our juices flowing at Du Jour Dining. This menu takes advantage of late winter produce, early spring vegetables as well as crab, turbot, poussin, beef and cheese.
You will find fascinating combinations of flavors and textures along with masterful wine parings in the signature nine-course seven-wine internationally inspired, locally driven modernist cuisine.

March 3rd, 2012

“Faberge Egg” Dungeness Crab-Tarragon Custard and Tobiko
2004 Schlos Volrads Rheingau Riesling
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Artichoke Ice Cream with Olio Verde Pudding and Caviar
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Roasted Bakefield Farms Cauliflower, Pine Nut Butter,
Plumped Currants & Dried Grapes
2010 Bethel Heights Eola-Amity Hills Willamette Valley Pinot Blanc
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Spring Carrot and Madras Curry Soup with Citrus Salad
2009 Heidi Schrock Muscat
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Turbot Poached with Sweet Dumpling Squash and Bacon
2009 Albert Bichot “Domaine Long-Depaquit” Chablis
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Roasted Poussin with Chanterelles & Farro
2006 Williams Selyem Sonoma Coast Pinot Noir
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V-Farms Beef Rib-Eye en Sous Vide, Sorrel Soufflé,
Blood Orange Bittersweet Chocolate Sauce
2007 Fortini “Margarita Vineyard” Cabernet Sauvignon
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Shaved Tete de Moine with Apple Puree, Dried Pear and Braised Chestnuts
2009 Double Eagle Napa Valley Merlot/Cabernet Franc
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Kir Royale: Cassis Sorbet with Champagne Foam

Fleur de Sel Caramels

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