Galerie 23

a celebration of the art of food

Spring 2017

Sample menu

Spring 2017



-Dungeness Crab, Citrus, Avocado mousse, Peppercress 

-Haricot Vert-Fontina Cheese Tartlet 

- Moroccan Spiced Anderson Valley Lamb, Rhubarb Chutney 



Kusshi Oyster, Cucumber Pearl, Pickled Kumquat


1rst Course- Wine Pairing: Champagne

King Salmon Belly Tartar, Wakame, Soft Poached Quail Egg, Domestic White Sturgeon Caviar


2nd Course – Wine Pairing: Pinot Grigio

Goe Duck Sashimi, Chilled Asparagus Consommé, Lemon oil, Nasturtium Petal, Ramp Jam


3rd Course – Wine Pairing: Sauvignon Blanc

Diver's Sea Scallop, Sweet Pea Mousse, Manilla Clam Nage’, Sweet Pea Mousse, Pancetta


4rth Course – Wine Pairing: Sauternes

Pan Seared Foie Gras, Baked Apricot Pop Over, Szechwan Peppercorn Honey




5th Course – Wine Pairing: Oregon Pinot Noir

Mishima Ranch Wagyu Style Roasted Beef Coulotte, Black Trumpet Mushrooms, Braised Shallot, Israeli Couscous, Dark Chocolate-thyme Demi-glace’


Dessert – Wine Pairing: Cognac

Personal Brandied Cherry Pie, Brown Sugar Streusel, Vanilla Anglaise