A Menu For
The Holly and the Ivy
Our 13th Year. Sunday, December 19, 1999. 4 O'clock
Out of Earth & Brine
Montana Paddlefish Caviar on Jerusalem Artichoke Chips
Olympia Oysters with Tuberous Nasturtiums
Matsutake Mushroom Flan
1995 St. Innocent Blanc De Noir
Truffle & Yukon Gold Patato Ravioli
With Herb Butter
1998 Matthew's Cellars Semillon, Elerding Vineyard
Dungeness Crab Cake
With Braised Burdock & Leeks and Sea Urchin Sabayon
1998 Ste. Chapelle Johannisberg Riesling
Seared Duck Foie Gras & Sea Scallops
With Spiced carrot Sauce, Currants, and Fried Sage
Sokol Blosser Evolution No. 9
Sorbet of Douglas Fir
Herb-And-Spice-Crusted Loin of Lamb
With Sweetbreads, Toasted Coriander Sauce, Bloomsdale Spinach and Fingerling Potatoes
1998 Woodward Canyon Nelms Road Merlot
Sally Jackson Goat Cheese in Grape Leaves with Organic Cornice Pears and Winter Greens
Sweetness in Winter
Creme Brulee Flavored with Fresh Bay Leaves
Green Chartreuse Souffle with Orange-Thyme Sauce
Rosemary-Caramelized Apples in Puff Pastry with Blackberry Sauce
Brewed Coffees, Teas and Infusions
A Selection of Small Treats
Vintage 1922 D'Oliveira Bual Madeira
Herbfarm Rosemary Rolls
Calendula and Chive Butter
The Holly and the Ivy,
When they are both full grown,
Of all the trees that are in the wood,
The holly bears the crown.
O the rising of the sun,
And the running of the deer,
The playing of the merry organ,
Sweet singin in the choir.
Thank You and Best Wishes from
Ron Zimmerman & Carrie Van Dyck, Proprietors
Jerry Traunfeld, Executive Chef
Matt Marshall-Dillon, Sous Chef
Christine Mayo, Jon Markey, Tara Goldsmith, Pamela Black,
Heidi Johnson, Service
Lisa Gordanier, Jeremy Faber, Muni Iwasaki, David Ross,
Tom Zimmerman, Ryan Kaestner, Jake Dunham,
Herbfarm Kitchen Staff
Jodell Campbell, AIFD, Floral Design
Cindy Sattler, Carol Divers, Reservations
Jeremy Faber, Rockey Spencer, Wild Mushroom Foragers
Classical Guitar by Patricio Contreras
Formerly of the Royal conservatory, Madrid
