Canapé
sunchoke, black garlic, leek
cannoli, pear, cana de cabra, habanero
scallop, ogo, hot pepper, meyer lemon
2013 A.R. Lenoble “Gentilhomme” Champagne
Menu
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Hiramasa
celery, winter citrus, black truffle juice
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Mushroom Toast
morel, robiola, egg yolk jam
2001 Domaine Méo-Camuzet Vosne-Romanée 1er Cru
Cros Parantoux
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Farro Verde
cauliflower, anchovy, green goddess
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Pappardelle
porcini, celeriac, whey
2003 Domaine Méo-Camuzet Vosne-Romanée 1er Cru
Aux Brûlées
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Rabbit Doppio
black trumpet, escarole, lovage
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Northern Halibut
eggplant, tamari, chicken tea
1986 Gros Frère et Soeur Vosne-Romanée
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Red Kuri Squash
chanterelle, dulsey, bee pollen
NV Seppeltsfield D-P-38 Show Oloroso Sherry
(1977 Gold Medal Winner Brisbane Australia)
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We were delighted to present this exciting
event at the Michelin Star Sorrel restaurant in
San Francisco. Executive Chef/Owner Alex
Hong’s spectacular artistic dishes are a visual
delight and a wonderful symphony of flavors.
His unique approach complements his unique
local-California-inspired cuisine with authentic & vibrant Italian influences. He strives on fresh ingredients from Bay Area farmers
and the restaurant’s roof top garden, which
provides herbs, edible flowers, and seasonal
vegetables.
Chef Hong presented his seven-course menu
to showcase his talents and create a magical
evening of cuisine and wine. The wines were an
enthusiastic pairing of superb Burgundy, each
selected for their profile to compliment his
dishes in harmony, complexity, and elegance.