Stonehill Tavern says, “Au Revoir, Foie Gras…”

As you may well know, on July 1, Foie Gras will be forever banned in California. This has caused a flurry of feverish foie activity from renowned chefs and gastronomes who are opposed to the statewide ban. Foie Gras tasting menus are popping up everywhere, from Crescent City to San Diego, and will be featured until the end of June.
Situated above Monarch Beach, overlooking the Pacific Ocean, Stonehill Tavern‘s “Au Revoir, Foie Gras” Menu is a prime example. An acclaimed Michael Mina Restaurant at The St. Regis Monarch Beach, Stonehill Tavern’s six-course homage to the duck liver delicacy is an indulgence not to be missed.
Executive Chef Craig Polignano’s specially created menu celebrates the delicacy with humanly treated Foie Gras from ‘Hudson Valley‘ Farms in Ferndale, New York.  Whether shaved, seared, sauteéd, baked or caramelized, Polignano has made sure you get your fill of Hudson Valley Foie — before you have to fly across the country to get your fix.
FOIE GRAS TASTING MENU
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AMUSE BOUCHE                  foie gras dashi, uni, kumamoto oyster, tonburi
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SHAVED FOIE GRAS          black grapes, shallot jam, pink peppercorn brioche
                                                      BRAIDA BRACHETO D’ACQUI, PIEDMONTE, ITALY 2011
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SEARED FOIE GRAS          buddha’s hand confit, banana, sesame, walnuts
                                                      INNISKILLIN REISLING ICE WINE, NIAGARA
                                                      PENINSULA, CANADA 2007
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CALIFORNIA SQUAB          pickled green papaya, foie gras, vanilla hoja santa          
                                                      ROYAL TOKAJI ASZU ‘5 PUTTONYOS’, HUNGARY 2007
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WAGYU STRIPLOIN           porcini mushrooms, roasted shallot, blue cheese, 
                                                     foie gras bordelaise
                                                     CHATEAU D’YQUEM, SAUTERNES, FRANCE 1998
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PEANUT ‘SUNDAE’             foie gras arlette, persian mulberry, balsamic caramel
                                                    SARACCO MOSCATO D’ASTI, PIEDMONTE, ITALY 2010
 
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chef”s tasting menu 159
sommelier’s wine pairing 88
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we are excited to present an especially created foie gras tasting menu for you to enjoy through the end of june, 2012. our foie gras comes from ‘hudson valley foie gras’, they are the grower of the moulard duck, from which foie gras is produced. ‘hudson valley foie gras’ is situated on 200 acres in ferndale, new york, a two hour drive from manhattan.
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au revoir foie gras
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1 Monarch Beach
Dana Point, Ca 92629
Tel: 949.234.3318
Dinner:
Wednesday & Thursday
6:00 p.m.-9:00 p.m.
Friday & Saturday
5:30 p.m.-10:00 p.m.
Sunday
6:00 p.m.-9:00 p.m.
Large Party Contact, Jacqueline Doti
Email: jacqueline.doti@stregis.com
Thanks for reading!  ~Stasha        

                                                                                                                 
For more Epicurean Experiences, check out Coastal Food and Wine on Facebook and Twitter!
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