... A Dungeness Crab Tasting Menu 2009
Dungeness Crab Bisque
Described by a noted cookbook author and food writer for the SF Chronicle as 'the best crab soup she'd ever had.' We begin the bisque-making process by picking up the freshest crab shells possible from Noyo Harbor, from which we make a crab fumet. This is what gives the bisque such an intense flavor.
recommended wine:
2006 Scherrer Chardonnay, Scherrer Vineyard, Sonoma County
Sweet Crab Ravioli in a Spinach Sauce
Created for a Crab Festival winemaker's dinner a few years ago, this dish brings out the sweet notes of the crab with sautéed shallots and Madeira. The slight tartness of the spinach provides a wonderful balance.
recommended wine:
2007 Preston Sauvignon Blanc, Dry Creek ValleySpicy Crab Cakes
Year after year, one of the most popular entrees on our menu. A touch of heat from finely chopped jalapeños, garnished with a housemade sweet-hot jalapeño mustard and lime wedges.
recommended wine:
2006 McFadden Riesling, Potter ValleyThree course tasting menu: $48.50
With a glass of the suggested wine with each course: $73.50
Please, no substitutions.
"The wintertime crab-tasting menu is worth the three-hour drive from San Francisco."
-- Lonely Planet's Coastal California
