Izakaya Den, Harvest Week 2008

Menu
Seared Foie Gras, Brioche with Colorado Grape beurre blanc
Wine: Grand River late Viogner

Colorado striped bass roulade with wasabi Gratin, Kabocha Bisque
Wine: Stone Cottage Gerwurtz

Shichimi crusted elk tenderloin with asian mushroom bread pudding and Mitsuba pesto
Wine: Sutcliffe Red Blend

Sake braised buffalo short ribs, Olathe corn polenta with fig demiglaze
Wine: Two rivers Cabernet Sauvignon

Colorado peach parfait with candied ginger ice cream
Wine: Balisteri port