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May Menu |
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Westcott Bay Oysters on the Half Shell
Lemon Horseradish Mignonette, Cucumber Namasu & Salmon Caviar (Lucien Albrecht, Cremant d'Alsace, Blanc de Blanc, Brut, Alsace) Caramelized Onion Tart with Dungeness Crab (Laurenz, Und Sophie, Gruner Veltliner, Austria, 2006) Asparagus Soup Chianti Classico Extra Virgin Olive Oil Seared Artisan Sonoma Foie Gras Vanilla Infused Strawberry Compote, Balsamic Syrup & Brioche Toast (Chateau Haut Bernasse, Monbazillac, France, 2000) Filet of Alaskan Halibut Caper Beurre Blanc, Black Wild Rice & Asparagus (Coeur d'Alene Cellars, Viognier, Washington, 2006) Rare Seared Tournedo of Kobe Style Beef Truffle Mashed Potatoes, Early Morel Mushrooms, Sauteed Green Beans (Chateau Saint Jacques Calon, Montagne Saint Emilion, France, 2001) Fromage: Gorgonzola, Saint Andre & Aged Gouda Rhubarb Blossom Crispy Phyllo, Orange Scented Vanilla Cream & Poached Rhubarb ********** Eight Course Menu $76 per person (Five Wine Pairing + $32 per person) No Substitutions |
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Tasting menu requires the participation of the entire table
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Chez Shea|Top Floor, Corner Market building, 94 Pike Street, Suite 34, Seattle, WA 98101
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