Carsten's Tasting Menu 2002:
Hors d'oeuvre
Canapes of smoked salmon, smoked eel and omlette, aubergine/hazelnut
spread
Cava, Raventos i Blanc, Brut Reserva, 1998
First first course
Tomato soup with pockets of sundried tomatoes and fresh basil wrapped
in parma ham
Rully, Pierre Donnelle, 1998
Second first course
Spanish red pepers filled with a brandade of cod served with smoked
Greenland Halibut
and a green salad
Rully, ???? bottle disappeared
First main course
Marinated (in redwine) pieces of tenderloin fried in the wok, with
a redwine sauce, linguine pasta and a
shell pasta filled with cherry tomatoes flamed in Chinchon (anis) liqueur
Amerone Valpolicelli Fabiano, 1997
Second main course
Stew of duck (with raisins, walnuts and Pedro Jimenes sherry) with
a jelly of grapes, chanterelles in a
portwine-cream sauce, and a puree of Hamburg parsley, parsnip,potatoes,
and celery
Amerone Valpolicelli,Valpentena, 1999
First Dessert course
Orange soup with vanilla ice cream and tuilles
Vino dulce de moscatel,Ochoa (Navara), 2000
Second Dessert course
Handmade chocolate truffles (with chestnut paste) and a strawberry
dip
WITHOUT: Delaforce,Quinta de la Corte (single quinta), Vintage Port,
1978
(To be enjoyed next time)
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