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Kermit LynchAn Evening with Kermit Lynch

Thursday, May 6, 2010
6:30 pm
$150 per person

Price includes champagne and hors d’ oeuvres reception, four-course dinner and selected vintages from Kermit Lynch’s wine producers. 20% service charge and 9.5% sales tax will be applied.

at Absinthe Private Dining
388 Hayes Street near Gough
San Francisco, CA 94102



For nearly 40 years Berkeley-based wine importer Kermit Lynch has revolutionized the wine industry by scouring the back roads of France and digging up undiscovered gems. We will pair selected vintages from two of Kermit Lynch’s benchmark producers – Domaine de Cherisey and Domaine Les Pallières – with four courses prepared by Absinthe Brasserie & Bar Chef Jamie Lauren.

Kermit Lynch Dinner Menu


Hors d’œuvres
Buckwheat blinis with mixed Tsar Nicoulai caviars and crème fraîche
Minted English pea purée with Parmesan and Arbequina oil on brioche
Dungeness mini crab cakes
J. Lassalle, Champagne, Brut, 1er cru

First
Hamachi crudo, pickled green garlic, curried salt, red jalapeño, micro cilantro, pappadums
Paul Bara, Champagne, Brut Rosé, Grand Cru

Second
Mixed cresses & arugula, strawberries, shaved onion cashel blue cheese, villa manodori balsamic
Domaine Cherisey, Puligny-Montrachet, Hameau de Blagny, 1er cru 2001
Domaine Cherisey, Puligny-Montrachet, Hameau de Blagny, 1er cru 2006

Main Course
Braised beef cheeks, maple-syrup-glazed smoked yams, sautéed kale, horseradish crème fraîche
Les Pallières, Gigondas 2001
Les Pallières, Gigondas, 'Les Racines' 2007
Les Pallières, Gigondas, 'Terrase du Diable' 2007

Dessert
Cheesecake mousse, caramelized white chocolate frozen yogurt, cashews and blueberry jam
Roûmieu-Lacoste, Sauternes, 'Cuvée Leon' 2006

RESERVATIONS REQUIRED:

To hold your reservation with a credit card, please contact Absinthe Private Dining and Events Manager, Vanessa Harris, at 415-551-1453 or by email at vharris@absinthe.com.



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