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Elk Cove Inn Winemaker Dinner

Elk Cove Inn and Anderson Valley Wines present an extraordinary
nine-courses to benefit Mendocino Coast Clinics’ Outreach Programs “Outside our Walls”.

February 26, 2022 at 6:00 pm

Prepared by Chef Victor Passalacqua and Sommelier Melissa Boon

Menu

Escalope de Foie Gras poêlée sur Brioche, réduction de Myrtilles et Porto
Pan-seared Foie Gras served on Brioche with a Huckleberry & Port wine reduction
Toulouse Vineyards Riesling, Philo
Bouchée de Crabe et Flétan crue au parfum d’Estragon et Citron Meyer
Dungeness Crab & Fresh Halibut Bouchée served with a Tarragon and Meyer Lemon essence
Pennyroyal Farm Sauvignon Blanc, Anderson Valley
Brandade de Morue et Crabe à l’Huile d’Olive et Ail confit
Rock Cod & Dungeness Crab Brandade served with a drizzle of Olive oil & Garlic Confit
Toulouse Vineyards Rosé, Philo
Consommé de Bonito, Citronnelle, Concombre et gingembre, Algues Fraîches et Oursins
Katsuobushi consommé with Lemongrass, Cucumber, SeaGrass & Sea Urchin
Phillips Hill Riesling, Anderson Valley
Granité au gingembre, concombre et baie de Genièvre
Ginger, Cucumber & Juniper Berries Granité
Selle d’Agneau farcie au Fromage de Chèvre de Pennyroyal, sauce aux Olives noir, Chutney a la Menthe et Ratatouille
Lamb loin stuffed with Pennyroyal Farm Goat Cheese, Black Olive sauce, Mint chutney et Ratatouille
Twomey Pinot Noir, Anderson Valley
Aiguillettes de Magret de Canard rôtie à l ‘Hydromel, Pommes Anna, ragoût de Trompette de la Mort à l’Échalote et aux Zinfandel
Duck Breast roasted with homemade Mead Potatoes Anna, freshly harvested Black Trumpet Ragout, French Shallots & Zinfandel glaze
Husch Vineyard Zinfandel, Philo
Saint-Jacques poêlées au Poivre Vert de Madagascar et flambées à l’ Armagnac avec son Beurre Blanc au Champagne
Pan-seared Diver Sea Scallops, Green Peppercorn from Madagascar, Champagne Butter sauce
Roederer Estate Sparkling Rosé, Philo
Dessert
Menu subject to change upon availability. No substitutions.
V. Passalacqua

Chef

Victor Passalacqua

Chef Victor Passalacqua will undoubtedly give you a memorable experience of French Eclectic Cuisine. Born in Peru, from Spanish and Italian decent, Victor found a passion in cooking and got his Hospitality Management education from L’Ecole de Lausanne in Switzerland. His search for perfection brought him to the kitchens of Grand Chefs like Paul Bocuse, Edward Merard, and Georges Blanc.
Melissa Boon (1)

Sommelier

Melissa Boon

Melissa Boon is a wine educator and certified Sommelier. She has selected diverse wines from the Anderson Valley, to be appreciated with the courses that her husband, Chef Victor, will provide. Melissa excels at the art of pairing food and wine. Together, they hope to bring the best of both to your table.