The Spring 2014 Tasting Menu at Atera – Video of the day
The Spring 2014 Tasting Menu at Atera
Price: $195
Wine pairing: $135 ($250 for reserve pairing)
Toasted Grain Broth:
guanciale, hearty greens
—
Caviar:
tapenade, burnt cream
Pinot Noir/Chardonnary/Pinot Meunier:
Bruno Paillard, 'Première Cuvée'
Champagne, République Française, m/v
—
Black Bass:
broth of blossoms
Cin, Arctic Rose, Vermouth Blanc:
Acicularis Rising
—
Trout Liver:
fresh apple, brown butter
Riesling:
Weingut Jäger, Ried Achleiten, Smaragd, Weissenkirchen –
Wachau, Niederösterreich, Österreich, 2011
—
Smoked Trout:
pork fat
—
Amaranth Toast:
smoked roe, tartar sauce
—
Razor Clam:
garlic, almond
Gohyakumangoku:
Tentaka Shuzo, Tentaka Kuni 'Hawk in the Heavens'
Junmai, Tochigi Prefecture, Nipon
—
Sea Urchin:
squash, shrimp noodles
Toasted Barley:
D. Carnegie & Co., Porter
Goteborg, Sweden, 2013
—
Dumpling:
chicken, shrimp
Palomino Fino:
Equipo Navazos, 'La Bota No. 30' de Capataz Rivas – Bod. La Guita
Mazanilla, Sanlúcar de Barrameda, Andalucia, Reino de España
—
Ceoduck:
lardo, air baguette
—
Scallop:
scallop mousse
Miyamanishiki & Yukigesho:
Dewazakura Shuzo, 'Festival of Stars' Tobiroku
Tokubetsu Ginjo, Yamagata-Ken, Nipon
—
Maine Lobster:
onion gel
Camellia sinensis:
Wūlóng Chá (Oolong), Miáolì Xiàn
Táiwān – Zhōnghuá Mínguó, 1993
—
Lobster Roll:
yeast, meringue
—
Saba Mackerei:
fermented rice, mushroom
Miyamanishiki:
Miyasaka, 'Last Ride Home,' Yamahai Nama
Nagano-Ken, Nipon
—
Oyster:
salt-baked turnip, rice
Sasanishiki, Kuranohana, & Cedar:
Ichinokura, Tarusake, Tokubetsu Junmai
Ohzaki, Miyagi-Ken, Nipon
—
Halibut:
black walnut, green tea pil pil
—
Hushpuppy:
smoked yolk, pickled corn
—
Rebula:
Movia (Ales Kristancic), 'Lunar,' Brda Goriška
Dobrovo – Primorska, Republika Slovenija, 2008
—
Roasted Duck:
pickles, duck jus
Savagnin:
Jacques Puffeney, Arbois-Vin Jaune
Jura, Rhône-Alpes, République Française, 2006
—
Duck Chip:
ragu
—
Sorbet:
lime, grapefruit, blood orange, mandarin
Gamay/Pine Liqueur/Pine Sap/Lemon Oleo:
Arolla Stone Spritz
—
Almond:
white chocolate
—
Cheesecake:
winnimere ice cream
—
Yogurt:
marshmallow, brown butter
Malvasia/Trebbiano/Sangiovese:
Fattoria di Felsina, Vin Santo di Chianti Classico
Toscana, Repubblica Italiana, 2004
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