2007

Chef Al Levinsohn of Kincaid Grill & Chef Jens Nannestad of Southside Bistro

Co-jointly own City Diner, Anchorage

tray passed chefs CANAPÉS

Greg Norman Estates Sparkling Chardonnay Pinot noir

asparagus cream

hot smoked salmon, pancetta, scallions

Boutari moschofilero

salad nicoise

haricot vert, olive tepanade, ROASTED tomato

MUSTARD DILL VINAIGRETTE

domaine de nizaz rose

COPPER RIVER KING SALMON

BRAISED LEEKS, YUKON POTATO PUREE,

pinot noir reduction

chateau st. jean pinot noir

WARM STRAWBERRY RHUBARB CRISP

VANILLA CRÈME AN GLACE, SPUN SUGAR

robert mondavi moscato d’oro

2006

Chef Van Hale & Chef Jack Amon of Marx Bros. Café, Anchorage

Copper River Sockeye Salmon Tartar “poke style” with wasabI tobiko

Reindeer sausage in puff pastry

Homemade sockeye gravlAchs on toast points with honey mustard

DSM BLANC DE NOIR

SMOKED RED & YELLOW TOMATO GAZPACHO

WITH KING CRAB CEVICHE

RUFFINO “LUMINA” PINOT GRIGIO

SESAME CRUSTED HALIBUT

WITH MISO VINAIGRETTE, ARUGULA AGROMATO WITH LEMON OIL

RODNEY STRONG SONOMA CHARDONNAY

Seared Copper River king salmon

With saffron bouillabaisse sauce, shaved fennel salad and fork-mashed purple potatoes

SHOOTING STAR PINOT NOIR

VALRHONA CHOCOLATE DECADENCE

WITH BERRY SHORTCAKE AND WHIPPED CREAM

BV MUSCAT

2005

Chef Jens Nannestad and Philippe Janicka of Southside Bistro

Swedish style gravid lox

Dill cured Copper River salmon with hoffmeister sauce, pickled cucumber salad and sourdough crustini

GLORIA FERRAR BRUT

ORCA INLET SEAFOOD CHOWDER

WITH SMOKED BACON AND YUKON GOLD POTATOES

ST. SUPREY SAVIGNON BLANC 2003

ORGANIC GREENS WITH HERBED VINAIGRETTE, TOASTED MACADAMIA NUTS AND SUNDRIED CHERRIES, GARNISHED WITH CRISPY RICE STICKS

Grilled filet of Copper River king salmon chilled mango salsa, balsamic reduction and mango puree, served with fresh asparagus and augratin potatoes

Mac murray ranch pinot noir 2003 sonoma coast

Southside bistro brownie

With caramel & chocolate sauce, walnuts and vanilla ice cream

DOW 10 YEAR TAWNY PORT

2004

Chefs Van Hale & Jack Amon of Marx Bros. Café, Anchorage

Southwest Crab cake

With chipotle aioli and orange jicama slaw

TRIMBACH PINOT GRIS, 2004

Russian fish chowder

Halibut, scallop and crab in a rich tomato broth with leeks, olives and capers, garnished with caviar

GEYSER PEAK SAUVIGNON BLANC, 2003

COPPER RIVER SOCKEYE GRAVLAX

WITH MESCLUN GREENS, LEMON DILL VINAIGRETTE & PICKLED RED ONION

CHATEAU ST. MICHELLE GEWURZTRAMINER, 2002

FILET OF Copper River king salmon

Pepper crusted, on king crab infused mashed Yukon gold potatoes with shellfish essence and foie gras-tarragon butter

MIRASSOU PINOT NOIR, 2002

RASPBERRY ALMOND BREAD PUDDING

WITH FRANGELICA CRÈME ANGLAISE AND WARM BERRY COMPOTE

DOWS BOARDROOM PORT

2003

Chef Rob Obermann, Alyeska Prince Hotel, Girdwood

Roasted Anaheim chili salmon cake

With key lime vermouth sauce

CHATEAU ST. MICHELLE, RIESLING, COLD CREEK VINEYARD, 2002

Smoked salmon bisque

Braised pancetta, scallions, crisp leeks

GEYSER PEAKS SAUVIGNON BLANC, SONOMA COUNTY, 2001

WILD MUSHROOM & SMOKED SALMON RAVIOLI

WITH SUN DRIED TOMATO COULIS AND FETA

GALLO OF SONOMA, CHARDONNAY, STEFANI, SONOMA COUNTY, 1999

ASIAGO-horseradish encrusted Alaska salmon

With saffron beurre blanc

BEAULIEU VINEYARD, PINOT NOIR, CARNEROS, 2000

Wild berry tarts

With cointreau sauce & fresh whipped cream

2002

Chef Elizabeth King, Southside Bistro, Anchorage

Sesame salmon cake

Soy-ginger sauce, wasabi and pickled cucumber salad

CHATEAU ST. MICHELLE HORSE HEAVEN SAUVIGNON BLANC

CREAM OF YUKON GOLD POTATO & WATERCRESS SOUP WITH A Smoked SALMON CROUTON

TRUFFLED SALMON RAVIOLIS

 GOLDEN CHANTERELLE MUSHROOMS, FRESH ASPARAGUS, CHARDONNAY CREAM

And WHITE TRUFFLE OIL

GEYSER PEAK RESERVE CHARDONNAY

Pepper and thyme crusted salmon

Strawberry-pinot noir sauce, balsamic reduction, grilled polenta & sautéed spinach

GLORIA FERRAR PINOT NOIR

CHOCOLATE HAZELNUT TORTE

RASPBERRY, CHOCOLATE & APRICOT SAUCES

GEYSER PEAK SHIRAZ PORT

2001

Chef Luke Gilligan, Hotel Captain Cook, Anchorage

Salmon Lox

Red onion crème fraiche, smoked salmon caviar, potato pancakes

Cordova young oyster & clam salad

Fennel, frisee lettuce, green beans, red and yellow teardrop tomatoes

Steamed salmon with rhubarb tabbouleh

Tomato citrus jam

Reindeer wrapped in pancetta

Creamy polenta, mushroom-fava fricassee

Banana cannolis & Panna cotta

2000

Chef Luke Gilligan, Hotel Captain Cook, Anchorage

Salmon tartar

Served with sesame tuile

1997 TRIMBACK PINOT BLANC

Pepper crusted salmon

Wasabi soy sauce & ocean salad

1996 TRIMBACH GEWURZTRAMINER

Alaska oyster pearls

With vermouth sabayon

1993 TRIMBACH “CUVEE FREDERIC EMILE” RIESLING

Sweet butter poached salmon

Vegetable lasagna bialdi

1997 TRIMBACH PINOT BLANC OR

1993 TRIMBACH “CUVEE FREDERIC EMILE” RIESLING

FILET with a white bean ravioli & roasted root vegetables served with while veal gloss

1996 TRIMBACH PINOT GRIS “RESERVE”

St. André cheese

With an oven-roasted plum tart

1996 TRIMBACH GEWURZTRAMINER VENDANGES TARDIVES

Petit Fours