We had our last supper at Avalon last Friday, March 10th. We selected the “Adventure Menu” with the suggested wine pairings:
Carpaccio of Fluke with Pinenut Oil, Preserved Lime and Fresh Wasabe
(Junmai Daiginjo Sake Tamanohikari Omachi)
The pinenut oil offered a wonderful note to the fish and lime. Very tasty, though more wasabe would have been better. There was way more sake than we could handle, having already had a glass of champagne for our aperitif.
Snow White Crab on Shiso Leaf with Meyer Lemon, Deep Fried Julienne of Carrot and White Soy Sauce
(Riesling Trimbach Cuvée Frédéric Emile 1999 Alsace)
This dish was outstanding in the balance of flavours and textures. The crab was sweet, while the lemon was acidic. The shiso leaf and soy bound the dish together. One of Mimi’s favourite dishes.
Red Snapper alla Putanesca (without Anchovies, so as not to overwhelm the Snapper)
(Chardonnay Kendall-Jackson Grand Reserve 2003 Sonoma)
The sweetness of the Snapper was nicely balanced by the spicyness of the garnish. We aren’t huge fans of Californian Chard, but it worked well enough with the spicy dish.
Skate Fillet with Wild Black Rice and Hedgehog Mushrooms
(Same Kendall-Jackson Chardonnay – we could have used a different wine with this course!)
This dish, while tasty enough, could have used more texture, since everything was soft. Some crunch or something green would have been a nice addition.
Sardines with Pork Belly and Puy “Beluga” Lentils
(Xarel-lo Roura 2003 Alella, Spain)
The sardines were done to a turn and complemented the sweetness of the pork belly nicely. An earthy dish.
Pheasant with Cabbage-wrapped Foie Gras Dumplings bathed in Peking Duck Consommé
(Rosso di Montalcino Fanti Tenuta San Filippo 2002 Tuscany)
The roast pheasant was pleasantly crisp, while the soft dumplings melted in your mouth. The consommé was keenly fragrant and added a deeply aromatic note to the dish. Simple presentation, but a pleasure on the palate. Mimi especially loved this one too.
Beef Short Ribs cooked “sous-vide” for 72 hours-supposedly still pink in centre- topped with Tobacco Onions, served over a Cauliflower Fondant, with Red Wine Sauce
(Clos Saint Martin No. 5 Bernadette et Didier Cabanes 2000 Languedoc)
This was a newer twist on an old favourite. Good winter fare and a very hearty finish to the savoury courses. The wine was full enough to stand up to the combined flavours of the dish.
Coconut Pannacotta and Date Fritter in Pineapple Soup – Sorry, the picture didn’t turn out –
The date fritter was delightfully crispy and contrasted nicely with the soft pannacotta. The pineapple nage melded the tropical flavours very well.
Frozen Terrine of Milk Chocolate filled with Pear; White Chocolate Mousse with Chocolate Brioche; Dark Chocolate Terrine with Pistachio and Sour Cherries
(Barolo Chinato Cocchi N.V. Piedmonte)
The pairing of the Barolo Chinato, (which tastes of cherries and chocolate as well as the herbs it is made with), with the Dark Chocolate Terrine was a marriage made in heaven. We had at least three glasses of it. The waiter called the dish a “Charcuterie of Chocolate”. The other two “antipasti” were nice enough, especially the milk chocolate frozen terrine, but the dark chocolate terrine was the standout.
Petits-Fours – actually it was a birthday celebration for Mimi, not for me –
They were, obviously, prettily presented, and a suitable send-off after a mouth-watering Adventure Menu. Cheers to Chris M. and his brigade, and best of luck in the new restaurant! (Coming soon to a neighbourhood near you!)
©copyright 2006 Christopher Klugman, All Rights Reserved
Wish Avalon were sticking around for more meals like this one!
Posted by: Pesce | March 24, 2006 at 09:50 PM