Purple Parrot Cafe
A benefit for Extra Table
Course One
Prince Edward Island Mussel and Blue Crab Ceviche
Madras curry, pineapple, lime, micro cilantro
Korean Shrimp bun
House-made Kimchee, house pickles
Course Two
Trio of Hudson Valley Foie Gras
Seared, Torchon, Brulee
Weinbach Gewurztraminer, Alsace 2009
Salad of Tomatoes, Radishes, & Beets
Ryals Dairy Goat cheese mousse, pickled black walnut, candied nuts
Dog Point Sauvignon Blanc, Marlborough 2011
Vichyssoie
Beausoleil oysters, pickled leek mignonette, Hackleback Caviar, Oregon black truffles
Duval-Leroy Brut Champagne NV
Pig Tail Corn Dog
House-made pickles, mustards, pomme frites
Rudi Pichler Federspiel Gruner Veltliner, Wachau 2007
Course Three
Mediterranean Branzini
House-made Chorizo, fava beans, broccoli rabe, brown butter, preserved lemon
JJ Prum Kabinett Riesling, Wehlener Sonnenhur, Mosel 2009
“Filet” of Spinalis
Smoked Royal trumpet mushrooms, porcini dust, bone marrow crisp, parsnip puree, parsley oil
Hall Cabernet Sauvignon, Napa Valley 2009
Sea Scallop
New Bedford Scallops, butter-poached Maine lobster, popcorn grits, veal bacon, sunchoke, baby swiss chard
Thierry et Pascale Matrot, Meursault 2009
Roast Squab
Granny Smith apple, grated fennel, baby Brussels sprouts, medjool date reduction
Perrin et Fils, La Gille, Gigondas 2009
Course Four
Sweet Potato
Beignet, blondie, sweet potato caramel, caramelized white chocolate ice cream, orange
Alvear Pedro Ximenez, Montilla-Moriles, Solera 1927
Valrhona Chocolate
Milk, bittersweet, cocoa, and Oregon black truffle ice cream
Warre’s Otima, 10 Year Old Tawny Port
Lavender Cheesecake
Ruby Red Grapefruit, Cardamom sorbet, finger lime
Elderton Botrytis Semillon, Riverina 2010
Course Five
Extra Table Lagniappe
Chef Jeremy Noffke
Sommelier Dusty Frierson
