Tasting Menu, The Ocean Room, The Sanctuary, S.C.

by Laura Taxel (editor@clubandresortbusiness.com)
September 2007
 

“East of Gibraltar”
Pastrami of Wild Pacific Salmon
Piquillo Pepper Romesco, PX Vinegar,
Olive Oil Poached Heart of Celery
2004 Olivier Leflaive “Les Setilles”, Bourgogne

Snapper In The Style of Marseille
Confit of Octopus, Petite Provencal Vegetables,
Saffron-Garlic Puree, “Bouillabaisse”
2005 Domaine du Bagnol, “Marquis de Fesques”, Cassis

Tunisian Spiced Rack of Lamb
Merguez Sausage, Falafel, Green Olive Emulsion,
Caraway Scented Lamb Jus
2005 Carpineto, Dogajolo, Toscano

A Presentation of Artisanal Cheeses & Summer Fruits
Toledo-Apricots and Beignets
2004 Kracher, Beerenauslese, Austria
Tallegio-Cherries and Balsamic
N/V R.L. Buller & Sons, Muscat, Australia
Roquefort-Figs and Baklava
2003 Olivares, Dulce Monastrell, Jumilla

Degustation of Mediterranean Flavors
Grecian Honey-Puff, Sesame Ice Cream
Rosewater Parfait, Pistachio, Pomegranate
Anise Seed Ganache, Olive Oil Ice Cream, Candied Olive
2001 Chateau Petit Vedrines, Sauternes, Bordeaux
2006 Banfi “Rosa Regale”, Brachetto D’Acqui

Tasting Menu Food 95.00
Wine Pairing 60.00

See related story, "Filling in the Blancs."