October 2016 – Chicory Tasting Menu at Maude Restaurant, October 14, 2016

Back to Maude after a year, and for the last regular tasting menu of 2016. October’s highlighted ingredient — Chicory. $135.00 for the tasting menu, gratuity, and tax not-inclusive.  Wine Pairing is $100.00, while the Reserve Wine Pairing is $135.00.

Listed on the menu is a Saint-Romain, Burgundy, France 2010, that was served with the Raviolo course.  Somehow, I missed getting a photo of the label.

http://www.mauderestaurant.com/



Reserve Wine Pairing, First Pour – H. Billiot, “Cuvee Julie,” France 2007


 Course 1 – Frisee aux Lardons:



Course 2 – Caviar, creamed butter, dried scallops:



Reserve Wine Pairing, Second Pour: Cave Blanc Christophe, :Les Galets,” France 2004:



Course 3 – Chicories, goat’s butter, citrus, herbs:



Course 4 – Caramelized Onion, Poached Endive, Everton, Mustard:




Course 5 – Foie Gras Torchon, Treviso, Quince:




Reserve Wine Pairing, Third Pour:  Cidrerie du Vulcain, “Transparente,” Switzerland 2015



Reserve Wine Pairing, Fourth Pour: Giornada, Vermentino, Paso Robles 2014



Course 6 – Striped Bass, Tomato, Chicory alla Romano:




Reserve Wine Pairing, Fifth Pour: Radikon, Pinot Grigio, Italy 2014



Course 7 – Squash Chawanmushi – Dandelion, Calabrese Sausage, Pepper




Course 8 – Raviolo – Escargots, Escarole, Garlic




Reserve Wine Pairing, Sixth Pour: Jean-Baptiste Souillard, “Bergeron,” France 2014


Course 9 – Venison, Apple, Parsnip, Radicchio




Course 10 – Bayley Hayley Blue Cheese




Course 11 – Pre-Dessert (non-menu item) which was described as Lemon Meringue meets Baked Alaska. 




Reserve Wine Pairing, Seventh Pour: Carpano, “Antica Formula,” Italy



Course 12 – Chicory Root, Date, Chocolate, Chicory Ice Cream




After Dinner Bites

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