KRLD Restaurant Week at Stephan Pyles

First Course
Local Heirloom Tomato Salad with Paula’s Bocconcini,
Fried Avocado and Balsamic Gelée
Red and Yellow Beet Salad, Candied Walnuts and Goat Cheese Croquette; Mulderbosch Chenin Blanc, Stellenbosch 2008
Scallop and Pork Belly Carnitas with Sweet Potato Hash, Smoked Onion Confit and Plum Purée; Catena Chardonnay, Tupungato, Mendoza 2007

Extra Course – Central Market Coupon
Red Snapper in Thai-Red Curry Masa with Veracruzana Sauce and Caramelized Fingerling Banana; Van Duzer Estate Pinot Noir, Willamette Valley 2006

Second Course
48-Hour Braised Beef Cheek with Roasted Garlic Mashed Potatoes and Baby Squash
Hook and Ladder “The Tillerman” Red Blend, Russian River Valley 2006
Pan-Seared Salmon with Hoja Santa Pesto, Corn Griddle Cakes and Clay Pot Black Beans; Latour “Domaine Valmoissine” Pinot Noir, Coteaux du Verdon 2007
Wood-Fired Rotisserie Chicken with Wild Mushroom Tamale, Heirloom Tomatoes and Queso Fresco; Morgan “Cotes du Crows” Syrah -Grenache, Monterey 2007

Third Course
Mexican Chocolate Fondant with Fleur de Sel Caramel and Kahlúa Crema; Marenco Brachetto D’ Acqui “Pineto” Piedmonte DOCG 2008
Deep Ellum Goat’s Cheesecake with Thyme-Infused Cherries Jubilee
“Summer Pudding” Hibiscus Financier with Ginger-Lime Macerated Summer Berries and Marcona Almond Ice Cream; Lillypilly Noble Blend, New South Wales (Riverina) Australia 2006