Yesterday was the first day that Delachaise started offering their spring tasting menu with optional wine pairing. It was amazing. Here it is:
Zucchini Blossoms with chevre, arugula pesto and romesco rubio with kashmiri saffron
** 1992 Jacquart "Mosaique" Champagne (Reims, France)
Chilled Asparagus Soup topped with a warm wild mushroom custard
**2004 Stadt Krems Weinzierlberg Gruner Veltliner (Kremstal, Austria)
Shrimp, Andouille, & Baby Artichoke Skewers with buckwheat polenta & salsa verde
**2005 Txomin Etxaniz Getariako Txakolina (Basque Region, Spain)
Fourth Course Choice of:
Lamb and Quince Tagine served over couscous, persian barberries, moraccan lamb jus & herissa
Roasted Rabit Ballotine wrapped in serrano ham stuffed with Barley with heirloom baby carrots and grilled fava beans
**2004 Tenuta Santedame Chianti Classico (Tuscany, Italy)
Blood Orange Semifreddo with louisiana strawberry rum sauce
**2004 Jackson-Triggs Vidal Ice Wine (Niagara, Canada)
The spring tasting menu was by far the best meal that I have had at Delachaise. It was amazing. I didn't get the wine pairing because I didn't find out about it until it was too late.
About the courses:
The zucchini blossoms were really tasty. I have only had them as soup before. I loved the two different sauces and how they brought out different flavors in the same dish.
The asparagus soup was softly flavored until you ate it with the custard which seemed to bring out the asparagus flavor. It had a wonderful peppery-ness.
The Shrimp skewers were not only perfectly seasoned with a good amount of spice, but perfectly cooked as well. The buckwheat polenta was hearty and full of flavor.
I had the rabbit main course. It was so good I couldn't stop eating it. The rabbit was so tender and out right perfect and the honey roasted heirloom carrots were sweet but not sugary. It was an amazing combination.
The blood orange semi freddo which I have come to love over the past couple weeks was on the menu. It is as sinful as the first time I had it. The rum sauce was the perfect compliment bringing out the orange flavor beautifully.
The menu is $45 for food, add $50 for the wine paring.
A little expensive, I know, but totally worth it.