Below are the three dinner menus from Montana Master Chefs 2007:
Chef Bruce Sherman with Silver Oak Cellars:
Prosciutto-Enrobed Goat Cheese Terrine, Candied Baby Beets, Pears, Pumpernickel
Veuve Clicquot Ponsardin Brut, NV
Poached Farm Egg, Fork-Crushed Fingerling Medley, Parsley Coulis, Smoked Caviar
Chateau Montelena Riesling, Potter Valley, 2005
Grilled Vermillion Snapper, Pernod-Sautéed Fennel, Apple Puree, Spinach, Mint
Chateau Montelena Chardonnay
Cinnamon-Seared Breast, Leg Confit, Bacon-Almond Quinoa, Cavolo Nero, Roasted Carrot Sauce, Red Wine Glace
2005 Silver Oak Alexander Valley Cabernet Sauvignon, 2003
Silver Oak Napa Cabernet Sauvignon, 2002
Chef Craig von Foerster with Morgan Winery:
Ahi Tuna "Ravioli" Sea Urchin Mousse, Quail Egg Yolk, Ponzu
R&D Franscioni Vineyard Pinot Gris, 2006
Bouride Maine Diver Scallops Red Pepper Picada
Metalico Chardonnay, 2006
Artichoke Agnolotti Porcini Mushrooms, Shaved Pecorino Romano
LL Vineyard Chardonnay, 2005
Roast Guinea Hen Galantine Chanterelle Mushrooms Risotto
Twelve Clones Pinot Noir, 2005
Pistachio Crusted Colorado Lamb Pinot Noir Reduction, Jerusalum Artichoke Puree and Roasted Autumn Vegetables
LL Vineyard Pinot Noir, 2005
Dense Bittersweet Chocolate Cake Fromage Blanc Ice Cream, Berries
Chef Eric Stenberg with Cakebread Cellars:
Sunchoke Bisque
Sauvignon Blanc, 2006
Pink Salmon Carpaccio Reef Net Coho Salmon, Whitefish Caviar, Lemon Verbena Mimosa
Magret of Duck Crisp Duck Breast, Confit Leg in fresh Carolina Gold Rice Caramelized Matsutake, Crabapple Butter
Merlot, 2003
Venison Three Ways Osso Bucco, Chop and Medallion, Goat Cheese Spaetzle Caramelized Turnip, Pomegranate Venison Reduction
Dancing Bear Ranch, Cabernet Sauvignon, 2003
Poached Ferrelle Pear Hazelnut Ganache, Star Anise Crème Anglaise Meyer Lemon Sorbet
RESORT BLOG