Below are the three dinner menus from Montana Master Chefs 2008
Chef Wes Coffel with Duckhorn Wine Company:
Roast Squab, Compressed Dixon Melon, Vanilla-infused Golden Lentils
2007 Duckhorn Vineyards Napa Valley Sauvignon Blanc
Seared Duck Breast, Foie Gras, Plum Puree, Chocolate
2005 Goldeneye Anderson Valley Pinot Noir
Roasted Elk Loin, Pistachio, Dried Fruit Pemmican, Blackberry Brown Butter
2006 Duckhorn Vineyards Napa Valley Merlot
Slow Cooked Bison Prime Rib, Gruyere-Pumpernickel Spaetzle, Kale
2005 Paraduxx Napa Valley Red Wine
Chef Daniel Humm with Saviah Cellars:
Heirloom Beets Roasted with Lynnhaven "Chevre Frais", Nasturtium and Olio Verde
Foie Gras "En Torchon" with Venezuelan Cocoa and Quince Gelée
2007 Star Meadows Columbia Valley White Wine
Nova Scotia Lobster poached with Celery and St. Jean Truffles
2006 Stillwater Creek Vineyard Chardonnay
Millbrook Farm Venison glazed with Salsify and Black Trumpet Mushrooms
2005 Stillwater Creek Vineyard Syrah
Chocolate-Peanut Butter palette with Popcorn Parfait
2006 Une Vallée Walla Walla Valley Red Wine
Chef Bradley Ogden with Chappellet Winery:
Glazed Fresh King Crab Leg & California Beluga Caviar
2007 Chappellet Chardonnay
Bell-Jar Root Vegetable Jelly-Roasted Foie Gras
2005 Chappellet Merlot
Short Rib & Veal Sweetbreads, Five Hour Braised Mushrooms
2005 Chappellet Signature Cabernet
Maytag Blue Cheese Souffle with Wild Watercress, Fig Salad
2003 Chappellet Pritchard Hill Cabernet
Butterscotch Panna Cotta, Apple Spiced Cake, Pumpkin Seed Toffee
1998 Chappellet Liquoreux
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