This document presents a 7-course tasting menu that includes dishes like Caprese salad, tuna tartare, smoked salmon, crab cake, pork belly and oysters, scallops, and a dessert of butter cake with strawberry rhubarb compote. For each course, the menu lists the ingredients and includes wine and reserve wine pairing suggestions.

1. PRESENTED TO :- Mr. Pranav AGGARWAL
PRESENTED BY :- VISHAL PATEL
(1430991121)

2. Caprese Salad
Tuna Tartare
“Smokey” Salmon
Crab Cake
Pork Belly & Oyster
Scallops
Dessert

3. Caprese Salad

4. Heirloom Tomatoes/ Balsamic Marinated Cherry
Tomatoes/ Basil Sorbet/ Hand Pulled Mozzarella/
Truffle Balsamic/ Organic Olive Oil Powder
Wine Pairing: Cotes Du Rhone White Blend,
E.Guigal, France
Reserve Pairing: Rose, Belle Glos Pinot Noir
Blanc, Oeil De Perdrix, Sonoma County, CA

5. TUNA TARTARE

6. Yellowfin Tuna Tartare/ Sriracha Ice Cream/
Seaweed Salad/ Sesame Oil Powder/ Crunchy
Wine Pairing: High Def Riesling, Mosel,
Germany
Reserve Pairing: Pinot Gris, Domaine Bott-
Geyl, Las Element, France

7. SOMKEY SALMON

8. Grilled Salmon/ Truffle Potato Puree /Baby
Carrots/ Peas/ Wild Mushrooms/ Spinach/
Organic Truffle Oil
Wine Pairing: Butternut, Chardonnay, California
Reserve Pairing: Michael Shaps, Petit
Mansung, Monticello, Virginia

9. CRAB CAKE

10. Black Bean Tomato Puree/ Sautee of Fresh
Corn, Roasted Red Peppers, Cumin Braised
Chickpeas, Kale
Wine Pairing: Sauvignon Bordeaux, Chateau
Haut Mirambet, Bordeaux, France
Reserve Pairing: Chardonnay, Ramey, Russian
River Valley, California

11. PORKBELLY AND OYSTER

12. Braised Pork Belly / Fried Local Oysters/ Swiss
Cheese/ Spinach/ Shallots/ Bacon Fat Roasted
Fingerling Potatoes/ Horseradish Béchamel/
Fried Basil
Wine Pairing: Merlot, Leese-Fitch, Sonoma,
California
Reserve Pairing: Zinfandel, Black Chicken,
Robert Biale Vineyards, Napa Valley, CA

13. SCALLOPS

14. Seared Scallops/ Lentils/ Roasted Local Beets/
House Smoked Bacon/ Roasted Cauliflower
Puree/ Truffle Demi Sauce
Wine Pairing: Syrah, Charles Brotte, Grand
Vallon, Vaucluse, France
Reserve Pairing: Petite Verdot, Trinchero,
Central Park Vineyards, Napa Valley, CA

15. DESSERT

16. Butter Cake, Strawberry Rhubarb Compote,
White Chocolate Strawberry Ice Cream
Wine Pairing: J Ordonez Victoria Moscatel,
Malaga, Spain
Reserve Pairing: Michael Shaps Raisin D’Etre
Cab Franc, VA, USA

17. GOOGLE
http://finseafood.com/7-course-tasting-
menu