Chef's Dinner featuring Grgich Hills Estate
Thursday, September 19, 6:00 – 9:00 PM
Top of the Market and Executive Chef Robin James welcome Allie DeKock from Napa Valley icon Grgich Hills Estate. Share in the rich history behind the family-owned, Biodynamic winery. Celebrate the legacy of winery patriarch, Mike Grgich, who helped put Napa Valley on the world stage as the winemaker behind the Chardonnay that beat the French in the now-historic blind tasting at the 1976 Judgement in Paris. Experience the 100% estate grown wines that inspired chef Robin’s dynamic menu. Learn more about Grgich’s Regenerative Organic Certification and their belief that the best wines begin in the vineyard.
This event is intended for our outdoor deck, but in the case of inclement weather will be moved inside. Depending on your group size, you may be seated at a table with one or more additional parties.
Menu items are subject to change. Please, no substitutions.
All wines will be available for sale at the best prices available at the conclusion of the event.
WELCOME POUR
2022 Pošip White
COURSE ONE
Tsar Nicolai Caviar
Kennebec Chip, Creme Fraiche, Chives
COURSE TWO
choice of:
Crab Stuffed Mushrooms
Fine Herbs, Lemon Zest, Panko Breadcrumbs, Remoulade
Oysters Rockefeller
Spinach, Parmesan Espuma, Toasted Breadcrumbs
Smoked Mussels Escabeche
Giardiniera, PEI Mussels, Blue Corn Chips
Tuna Tataki
Togarashi, Grilled Squash, Shiso Gremolata, Ponzu, Rice Pearls
COURSE THREE
choice of:
Butternut Squash Soup
Chive Oil, Pepitas
Clam Chowder
Bacon, Lemon Chive
Market Salad
Chicory, Farmers Market Apples, Dates, Currants, Toasted Hazelnut, Brown Butter Vinaigrette
COURSE FOUR
choice of:
“Double R Ranch” Prime Filet Mignon
Cheesy Au Gratin Potatoes, Grilled Asparagus, Red Wine Gastrique
Faroe Islands Salmon
Roasted Beets, Braised Cabbage, Coriander Horseradish Creme Fraiche
Local Swordfish
Jasmine Rice, Grilled Eggplant, GGS Sauce
Maine Lobster Thermidor
Mushroom Risotto, White Wine Butter Sauce, Gruyere
Oregon Dungeness Crab Cioppino
Mussels, Clams, Prawns, Fin Fish, Scallops, Linguine, Tomato Broth, Cheese
Sea Bass en Papillote
Fennel and Orange Peel, Buttermilk Polenta, Pearl Onions
Seared Diver Scallops
Yams Fondant, Grilled Romanesco, Parmesan Espuma, Puttanesca
COURSE FIVE
choice of:
Dulce de Leche Creme Brûlée
Dulce de Leche Custard, Orange Zest
Mimi’s Cheesecake
A Fish Market Classic! Vanilla Wafer Crust, Cream Cheese, Vanilla Blood Orange Confit
Pomegranate Orange Tart
Pate Sucree, Pomegranate Curd, Champagne Zabaglione
Potted Chocolate
Rum, Chocolate Custard, Red Currant Curd