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On FEB 25th, 2017 a dinner was presented especially for the Hillsborough Bailliage by our own Maitre Rotisseur Shijith (Sri) Gopinathan. This was a very special menu prepared by one of the most talented chefs in San Francisco who garnered 2 Michelin stars for Campton Place for two years running.
Chef Sri is, unequivocally, in love with California and its ingredient-driven cuisine, and he's created a new culinary phenomenon that blends the complexity of Indian spices with the boldness of hyper-fresh and flavorful produce and proteins.
MENU
MENU
STARTERS
Day boat Scallops on house fermented Chili Relish and Lime
Pickled Green Apple & Chickpea Chaat with Maple Foam
Ahi Tuna with Red Onions, Foie Gras on Rice Papad
Naan Buns served with spiced Lentil Mousse
Mint and Meyer lemon Soda
SPICE POT
“Chaas”, Tamarind Chutney and Cilantro
Champagne Drappier Carte Blanche NV
MAINE LOBSTER
Coastal Curry, Sweet and Sour Kale and Black Rice Puff
Chablis 1er Cru “Fourchaume”, Christophe et Fils, 2015
ALASKAN HALIBUT
Coco-Pepper Crust, Green Papaya and Warm Mango Nectar
Chablis 1er Cru "Fourchaume”, Christophe et Fils, 2015
TANDOORI SQUAB
Golden Beets, Kumquat Chutney and Coconib
Chambolle Musigny 1er Cru “Les Fuees »,
Domaine Anne & Herve Sigaut, 2014
WAGYU BEEF
From Snake River Farm with Celeriac, Perigord Truffles and Jus
Cabernet Sauvignon, Salvestrin Estate, St Helena, Napa, 2013
CHOCOLATE
Passionfruit, Carmel and Gold
10 Year Madeira Broadbent, Malmsey
Executive Chef Srijith Gopinathan
ATTENDEES
ATTENDEES
Barbara Bessey
Donna Pribble
Michael Kalkstein
Susan English
Neel Lilani
Margaret Lilani
Peter Pawlick
Jennifer Pawlick
Cecilia Damia
Richard Sponholz
Ingrid Sponholz
Dennis Swanson
Sally Swanson
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