This is one of the last elaborate tasting menus that David and Mike did. It was superb and David’s pairings were sensational. This is a bitter sweet post as Bin is no more, but what David and Mike created was extraordinary and they should be very proud of their accomplishments.
Amuse – Vichyssoise with chive oil and bits of bacon
Oyster Rockefeller – Prince Edward Oysters with Herb crema, Gruyere, Uni foam and American Caviar – this is a marvelous dish. I just slurp up the oyster so I don’t lose one drop of anything.
Wine: Nagarawaga Sparkling Nigori
Wine: 2005 Emrich Schonleber Halbtrocken riesling Nahe, Germany
On the far left, crispy plaintain, in the center shrimp ceviche with pickeled habanero chile and on the far right bacon and coconut foam – I love this dish and what makes it so perfect is the foam which cuts the heat and adds a wonderful smooth mouth feel.
Wine: Egly ouriet-”Vignes de Vrigny” NV Pinot Meunier Ambonnay, France
The next dish is very labor intensive.
Pacific Striped Sea Bass with asparagus, fried egg and summer black truffles from Italy. David cooked the bass tableside on a 500 million year old salt block that had been heated for 45 minutes in a 700 degree oven. The plates with the egg and asparagus were then presented and David plated the bass and then shaved the truffles on top of the egg. David has this nailed. He cooked the fish perfectly – again a great dish.
Wine: 1999 Maion Lucien Le Moine “Valmur” Chablis, France
Crispy Frogs Legs with Vandouvan Butter Sauce and Orange Segments. Vandouvan consists of a blend of curry leaves, fenugreek, mustard seeds, and garlic. This was just delicious. I could have eaten a dozen.
Wine: 2005 Deus “Brut de Flanders” BEER Flanders/Champagne
La Belle Farms Foie Gras, Caramelized Plaintains, House Cured Duck Prosciutto, Red Plum Gastric with a touch of watercress for spice – excellent – the foie was cooked perfectly.
Wine: Calem 20 year old Port, Portugal
Pork Roulade. The pork had been stuffed with a mixture of chopped scallops and shrimp. It was served with herb spatzle and Bing Cherry demi Glace – I had some doubts about this dish as it was described, but boy was I wrong. What a splendid combination. The texture contrast between the pork and the chewiness of the scallop was perfect.
Wine: 1985 “Les Cazeetiers”, Pierre Bouree Gevery Chambertin, France
Wild Boar Sausage with Boar Jus, Caramelized Onions and Crispy garlic Chips – this was off the charts A+
Wine: 2002 Marques del Puerto, Gran Riserva, Tempranillo, Mazuelo, Graciano; Rioja, Spain
Filet with English peas, Applewood smoked bacon and a duck fat onion ring – good, but not as exciting as the previous dishes.
Wine: 2004 “Agno Tinto”, Vignalta Petite Syrah; Veneto, Italy
Cheese – Pont le Vec, Lavender, Epoisse
Wine: 2000 “st. Hippolyte” Marcel Deiss Gewurztraminer Bergheim, France
Deep-Fried Churros with Chocolate sauce
Crème Fraiche Panna Cotta ~ Market Berries
Wine: 1993 Chateau Pajzos “5 Puttonyos” Furmint Hungary