FIN 7 COURSE TASTING MENU
Downloadable .pdf version here… NEW FIN TASTING MENU
$70 & $30 Wine Pairing
1st Course
Fresh North Carolina Jumbo Lump Blue Crab
Sweet Potato Puree/ Brussels Sprouts Leaves/ Liquid Nitrogen Butter Powder/ Organic Micro Greens
Prochaine, Chardonnay, 2009, France
2nd
Beef Carpaccio
Organic Sunchoke, Asparagus, & Potato Salad/ Dijon & Organic Hay Ice Cream
Elk Cove, Pinot Gris, 2010, Williamette Valley, Oregon
3rd
Local Rockfish
Handmade Potato & Olive Gnocchi/ Organic Braised Fennel/ Organic Root Spinach/ Braised Hand Turned Artichokes/
Roasted Shallots/ Organic Sunchoke Saffron Sauce
Pennywise, Pinot Noir, 2009, Sonoma, California
Supplement $12*
*Hudson Valley Seared Foie Gras “Smores”
Sweet Potato & Homemade Marshmallow Napolean/ White Chocolate Grand Marnier Sauce/ Graham Cracker Tuile
4th
Faroe Island Sustainable Salmon
Organic Quinoa/ Local Sweet Potatoes/ Soy Beans/ Organic Baby Carrots/ Parsnip & Squid Ink Sauce
Bella Glos “Meomi,” Pinot Noir, 2008, California
5th
Scallop & Braised Pork Belly
Smoked Tomatoes, Organic Celery Root, & Roasted Potatoes/ Truffle Celery Root Puree/ Truffle Demi Glace
Cline, Syrah, 2009, Sonoma, California
6th
Maple Pecan Glazed Pork Tenderloin
Organic Barley/ Roasted Butternut Squash/ Organic Mushrooms/ Cherry Demi Glace
Pelligrini, Cabernet Sauvignon, 2009, Alexander Valley, California
7th
White Chocolate, Tarragon, & Lobster Push Pop
Tabali, Late Harvest Muscat, 2009, Mendoza, Argentina
