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STUDIO KITCHEN - last nights meny

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STUDIO KITCHEN - last nights meny

Josh | Nov 15, 2002 07:56 AM

Our first dinner at studio kitchen was quite a treat.
Many thanks to those who have posted in the past and enticed us to make the reservation.
Shola is an amazing man and most congenial host.
We had:

Terrine of Fois Gras (at our request)
Curly Endive Salad
Cranberry compote an Auslese '93
50 year old balsamic vinegar a Pinot Gris
Flor de Sel

Chestnut Soup
Scallop Ravioli Condriuo and
Truffle shavings another Viognier

Olive oil poached Arctic Char a Beaujolais,
Dessicated Tomatoes Chehelem Pinot Noir
Spiced Jasmine Tea great Vouvray '96

Slow roasted Pineapple
Almond Nougatine a Montbazillac '95
Brie and ? Sorbet
Hearts of Celery

We consulted the sommeliers at Striped Bass and Le Bec Fin and Gregory Moore in choosing our wines.
We got the wines from Greg.
I didn't write down the names of all the wines, so I wrote the general styles.

When expectations are this high for a dining experience there is usually a let-down. That certainly did not happen here. This meal was everyting I expected and more.

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