Las Campanas Presents the First Chef’s Table

Saturday, March 19
6:30 p.m. in the Private Dining Room at the Las Campanas Clubhouse
Chef Bruce takes your Las Campanas dining experience to a heightened level with his new series, Chef’s Table, featuring very special tasting menus.    
The tasting menu is a sequence of dishes designed to capture a delicious and exciting range of flavors, textures and aromas, and also to bring multisensory appeal, some culinary history and a sense of theater to the dining experience.
You’ll delight in each course as our charismatic chef at Las Campanas explains some of the finer points of his craft. 
Be one of the first to experience what is destined to become a popular and anticipated event!
The Chef’s Table is limited to 12 participants so don’t wait to confirm your attendance.
Las Campanas members please contact the Concierge at Las Campanas at 995-3500.
$150 ++ per person
(Scroll down to view menu)

March 19, 2011 at Las Campanas
Ahi Tuna
Gazpacho Vegetables & Puree, Baguette Crisp, Avocado Ice Cream,
Micro Basil, 50-Year Old Balsamic, Organic E.V.O.O.
2009 Saint Clair Sauvignon Blanc Pioneer Block 1 Marlborough, New Zealand
Foie Gras Pecan Crust, Caramelized Kabocha Squash, Challah French Toast, Chocolate – Port Sauce
2000 Oremus Tokaji Aszu 3 Puttonyos
Navarro Vineyards Gewürztraminer Grape Juice Granita
Pomegranate Arils, Chervil
Pasta “Carbonara”
Sous-Vide Pork Belly Ravioli, 2-Hour Organic Egg,
Parmigiano Reggiano Foam, Italian Parsley Puree
2009 Terredora di Paolo Fiano di Avellino
Applewood Smoked Bacon Wrapped Rabbit Sirloin
Corn Pudding, Caramelized Fennel, Spring Peas, Black Truffle Sauce
2001 Travaglini Gattinara Riserva
Dry Aged Beef Strip Loin
Sunchoke Purée, Fricassée of Oxtail & Wild Mushroom,
Béarnaise Cromesquis, Veal Jus
2007 Andrew Will Champoux Vineyard
“Pineapple Upside Down Cake”
Braised Golden Pineapple, Madagascar Vanilla Bean Génoise, Cherry Gelée, Kirsch Foam
2009 Susana Balbo Late Harvest Torrontes