Haute Pink Party at 15C

Haute  Pink

August 8th 2009
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From Bandol to Bodasea!

STATION 1 | WELCOME …chilled

fruits de mer

HAMICHI TARTARE
AVOCADO, YUZU CITRUS and TOBIKO CAVIAR

CHILLED MUSSELS RIVAGOTE
BELUGA LENTLS and CITRUS AIOLI

Paired with
Laetita Sparkling Rose & Jansz Tasmania Sparkling Rose
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STATION 2 | local

HEIRLOOM BEET LOLLYPOPS
LOCAL GOAT CHEESE and HAZELNUT BRITTLE

House Cured Salmon Gravlax
Red torpedo onion confit, fresh ricotta & fennel marmalade

Paired with
Tablas Creek Rose 08 & Botasea Rose 08
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STATION 3 | earth & fruit

Chorizo EMPANADAS
Dipping sauces | cilantro, mango & sheeps milk

Morrocan SPICED CHICKEN BROCHETTES
PORCINI MUSHROOM COUS COUS and  CARROT-CUMIN GLACE

Paired with
Pisoni Lucy Rose 08 & Domaine Tempier Bandol Rose 08
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STATION 4 | reflection of terrior

ORGANIC STRAWBERRIES in BASIL SYRUP

Cheese Bar
Spanish & provencal artisan cheeses

Paired with
Montezarges Tavel Rose 07 & Vega Sindoa Garnacha Rose 08
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Chef de Cuisine
Jeffrey C. Scott

tickets are only 30 tickets. $55 each.

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