June 8, 2012
Three exciting menus bid farewell to foie gras

As most food enthusiasts know by now, foie gras will be banned in California on July 1. Note: I was unaware of a provision in the bill that would allow the production of foie gras without force feeding, so I am updating this blog post and deleting that error.

Several top restaurants have held special foie gras dinners and more are planning them. Here are three that should delight foie gras aficionados. Reservations for any of the dinners is highly recommended.

Bistro La Petite France, 718 Sutter St., Folsom
(916) 608-2148
June 17, 7 p.m.

Five courses for $99, with optional wine pairings recommended by the chef.

Foie gras is the centerpiece of many of the greatest French dishes, and here is your chance to enjoy this delicacy prepared by a true French artisan chef, Christophe Ehrhart. The menu looks incredible.

Honey Glazed Foie Gras in Egg Shell, Spring Sweet Corn Custard and Sugar Peas Sprouts

Kahlua Braised Pork Belly and Foie Gras Club Sandwich, Chilled Tomato Duo and Purple Basil Soup

Sweetbreads, Foie Gras and Smoked Duck Sausage, Foothills Chanterelle Ragout with Mache Salad

Sea Salt Seared Moulard Duck Breast With Pineapple Brule & Caramelized Sweet Maui Onions Crispy Potato and Turnip Galette, Blueberry and Port Wine Reduction

Foie Gras Ice Cream Cookie and Local Strawberry Salad, Balsamic Chocolate Sauce

Osteria Fasulo, 2657 Portage Bay E # 8, Davis
(530) 758-1324
June 24, 2:30-7:30 p.m. (last reservation)

Here is an Italian take on foie gras via the skillful and creative kitchen of executive chef Atilio Carranza.
Six Courses for $130, wine pairings $70. All of the courses and wines are also available a la carte.

La Carta:
Crostini Con Pate
(Prosecco Maschera NV -$12 5oz glass)

Polenta Topped With Duck Confit
(Lambrusco Alfredo Bertolani DOC 2010 - $10 5oz glass)

Phillydough Tart Filled With Foie Gras, Maine Lobster Chives
Sliced Black Truffles
(Vernaccia di Serrapetrona Dolce- Quacquarini NV -$18 5oz glass)

Panfried Cherries Stuffed Gnocchi Topped With Foie Gras and a Passito Wine Sauce
(Colle Del Re Passito -Umberto Cesari 2004-$12 2oz glass)

Veal chop alla Rossini
(our signature dish for the past 9 years)
Topped With Foie Gras, Truffles Ragout
Served On A Bed Of Arugula
(Brunello Di Montalcino - Capanna 2006 -$30 5oz glass)
"94 points -Robert Parker"

Plums Tart Layered With Mascarpone & Foie Gras Mousse
Served With Muscat Sherbert
(Fior D'Arancio -La Montecchia Sparkling Muscat 2009-$12 5oz glass)


Firehouse Restaurant, 1112 Second St., Sacramento
(916) 442-4772

Executive chef Deneb Williams is at his best with these special menus, which enable him to branch out and showcase his innovative takes on classic preparations (the fioe gras French toast souunds especially intriguing). This five-course menu at this classic fine dining restaurant in Old Sacramento looks like a winner, and is available nightly throughout June for $130, with optional wine pairings for $98.

Salad of Balsamic Peaches
deep-fried foie gras croquette and sweet local peaches
spiced almonds, baby arugula with a white balsamic drizzle
N.V. Contessa Giulia Prosecco D.O.C.

~Second Course~
Foie Gras French Toast
decadent foie gras custard with huckleberry compote
sunny-side up egg and foie gras froth
2009 El Molino Chardonnay, Rutherford

Apricot Chardonnay Sorbet

~Third Course~
Peppered Scallop and Foie Gras
pan seared with elderflower glaze
candied pancetta and toasted almond soubise
2001 Twomey Merlot, Napa Valley

~Fourth Course~
Tournedo Rossini
tender chargrilled filet mignon with pan-seared foie gras
house-made gnocchi and a warm foie gras-truffle oil vinaigrette
2007 The Firehouse No. 3 Cabernet Sauvignon, Napa Valley

~Fifth Course~
Fig Baklava
foie gras-sea salt ice cream
port reduction
2004 Muffato della Sala, Antinori, Umbria

Blair Anthony Robertson is The Bee's restaurant critic. Follow him on Twitter, @blarob.


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