i feel good about this menu i just did for my restraunt (im the sous chef for those who dont know. i would like some opinions if ya guys dont mind be mean if you have to.
First course:
Crayfish with chilled cucumber and Avocado Soups
2006 Pinot Gris
Second course:
Confit of Wild Salmon with Roasted Beet and Pickled Chard, Creme Fraiche (cheese kinda like sour cream), Red Beet Vinaigrette, Pomme Frites
2006 Pinot Noir
Third Course:
Blueberry Braised Veal Shank with preserved lemon Gremolata, Point Reyes Blue cheese custard
2005 Merlot
Fourth course:
Grilled Loin of Lamb with Lamb Bordellaise, Sh!take Mushroom, Eggplant terrine
2005 Cabernet Sauvignon
Fifth course: Lemon sour cake with lemon curd and honey almond Ice Cream
2005 Ice Wine

lemme know!