Entries from November 2008 ↓

FEINSTEIN’S AT LOEWS REGENCY

WINTER 2009 SCHEDULE

TONY MARTIN

Back by popular demand

after sold-out runs in 2007 and 2008

January 13 – 17

JANE MONHEIT

Feinstein’s Debut

January 20 – February 7

BETTY BUCKLEY

“Broadway By Request”

February 10 – March 7

JACKIE MASON

“NOT on Broadway”

March 10 – 21

MARIN MAZZIE AND JASON DANIELEY

“Opposite You”

March 24 – April 4

MORE TO COME!

GRAND CENTRAL OYSTER BAR CELEBRATES 95th BIRTHDAY WITH BENEFIT FOR JOE GIRARDI’S CATCH 25 FOUNDATION/ALZHEIMER’S RESEARCH ON NOV. 19

Executive chef Sandy Ingber and General Manager Jonathan Young hosted a celebration of the famed Grand Central Oyster Bar’s 95th Birthday with a sold-out benefit for Yankees manager Joe Girardi’s Catch 25 Foundation and Alzheimer’s Research on November 19.
The Yankees skipper and Ingber joined YES Network Yankees voice/1050 ESPN Radio host Michael Kay, CBS Sports voice Jim Nantz, Cirillo World president John Cirillo and James J. Houlihan, partner Houlihan-Parnes/iCap Realty Advisors as dinner co-chairman to give a big assist to Alzheimer’s Research. All six honorees has had a parent or in-law afflicted with Alzheimer’s.

The Yankees organization was well represented in the jam-packed, 240-person crowd at the famed restaurant founded in 1913 in support of their skipper, including chief operating officer Lon Trost, vice chairperson Jennifer Steinbrenner Swindal and minority owner, Broadway producer Jimmy Nederlander. They were joined by the Alzheimer’s Association’s New York City chapter president Lou-Ellen Barkan, Frasier sitcom star actor David Hyde Pierce, a pair of ex-Yankees now with the YES Network – David Cone and John Flaherty – and former Brooklyn Dodgers great and Ralph Branca.
Through Joe Giardi’s Catch 25 Foundation, three important charities benefited from the event: The New York City Chapter of The Alzheimer’s Association, as well as the Central Illinois Chapter, based in Peoria; and Alzheimer’s Research at the Texas Medical Center’s Neurological Institute.
Houlihan received the Catch 25 Champion Award from Girardi’s

Foundation for his tireless efforts as co-chair (he was responsible for half the table sales); Girardi received the inaugural Jerry Girardi Award, which honors his father who is ailing with Alzheimer’s; Nantz was honored with the Jim Nantz, Sr. Tribute Award which remembers his late father; Kay and his sister Debbie LoBue received the Rose Kay Tribute Award in memory of their mother; Cirillo, his wife Fran and her brother John Pasheluk accepted the Joan Pasheluk Tribute Award in memory of their mother, who passed from Alzheimer’s; and Ingber was joined by his wife Susan to receive the Ruth Friedman Tribute Award in memory of Susan’s mother.

Chef Sandy’s spectacular dinner menu included: Mini Lobster Rolls; Fried Calamari with Spicy Tomato Sauce; Linguini with Rock Shrimp and Hazelnuts; Broiled New Bedford Lemon Sole Filet with Lemons, Capote Capers and Extra Virgin Olive Oil; Grilled & Sliced Top Sirloin with Wild Mushroom Demi; Vegetable Medley & Roasted Red Bliss Potatoes.

Domaine de Châteauvieux
Chemin de Châteauvieux 16
Peney-Dessus
CH-1242 Satigny РGen̬ve
Tél : +41 22 753 15 11
Fax : +41 22 753 19 24
info@chateauvieux.ch
reservation@chateauvieux.ch

http://www.chateauvieux.ch/

http://www.chevrier-traiteur.ch/

www.mappy.com

________________________________________________________

Three things make a beautiful dinner between friends: location, delicious dishes and perfect service”

( After the book Le Livre du Trois
anonyme du XIV siècle. )

The Domaine de Châteauvieux is located in Peney-Dessus, in the heart of the Geneva vineyards on a spur planted with grapes. It is in fact the farm of the former Château de Peney destroyed by the Genevans of the 16th century.

Today, Châteauvieux is the flagship of Philippe Chevrier. In these historical surroundings, he develops his creative and inspired cuisine, highlighting the most exclusive roducts of the gastronomic tradition.

It is completely natural for the Genevans – less belligerent than their ancestors, other Swiss and visitors to occupy this magnificent place for an unforgettable stay.

The restaurant is closed on Sunday and Mondays.

Our dinner was stupendous, from amuse bouche to desserts. Memorable moments include: Le tartare de noix de coquilles Saint-Jacques mariné au citron vert, gelée d’huîtres ” Belon ” aux herbettes,
pain au beurre d’algues (tartar of scallops and oysters);
L’escalope de foie gras de canard poêlée, chutney de coing, caramel d’épices et baies de sureau (duck foie gras with caramel and spices)
Les jambonnettes de grenouilles sautées, mousseline de pommes de terre ” ratte “, émulsion à la truffe blanche d’Alba ( a superb frog’s leg preparation). A lush pumpkin soup was glorious,, as were Les filets de rouget de roche poêlés, (red mullet).

Le biscuit coulant au chocolat chaud, glace à la vanille de Tahaa 44.-
Le croustillant au miel et figue noire de Turquie poêlée aux épices,
glace au poivre de Tasmanie and L’arlette aux pommes ” Granny Smith ” et safran,glace au caramel et crème à la vanille de ” Bora Bora were ideal conclusions. The sommelier’s selection of Swiss wines (see next section) was idea and service was attentive and personal. One of the great Swiss restaurants in the Geneva area and rates A Major on the Walman Report.

From the moment you arrive in the Domaine de Châteauvieux , your eye will irresistibly be attracted to the bay window opening onto the kitchen. The latter tiled in blue colored lava stone, contrasting with the polished stainless steel of the cupboards. In the centre of this jewel-case, a “piano” (ie. stove) made to measure with an incomparable heating capacity. 4.50 m long, it allows the chefs to give free rein to their creativity. It was conceived by Philippe Chevrier and designed and built to ultra-modern standards.

Between the “Pâtisserie” , the “Chocolaterie” and the main kitchen is located the “Chef’s Table” at the crossroad of temptation between the sweet and the salted

If you have dreamed to sail alongside the skipper of an America’s Cup boat or to attend “Don Giovanni” from the orchestra pit, you must try this unique experience to eat at the “Chef’s Table”.

A reservation is absolutely necessary due to the success of this table.

Click Below To Reserve:

http://www.chateauvieux.ch/page.cfm?content=table_reserv.cfm

LE MENU GOURMET À CHF 195.-
Le chou farci de crabe ” Royal ” de Norvège
au moluga impérial, émulsion des carapaces à l’aneth
Le filet de rouget de roche poêlé,
riz doré aux petits coquillages,
bouillabaisse à l’huile de piment d’Espelette
Le caneton ” Miéral ” rôti entier au poivre de Tasmanie,
salsifis au jus et à la moelle,
mousseline de pommes de terre au beurre de baratte
Les fromages frais et affinés
Le sablé vanille et mousse légère à la carotte,
crémeux à l’orange, sorbet gingembre
Le biscuit à la courge,
fudge et glace aux noix de Pecan caramélisées
_________________________________________________________

LE MENU FIN BEC À CHF 270.-
Le tartare de noix de coquilles Saint-Jacques mariné au citron vert,
gelée d’huître ” Belon ” aux herbettes,
pain au beurre d’algues
Les queues de langoustines de ” Loctudy ” rôties
aux haricots noirs et lard séché,
émulsion au corail d’oursins
Le filet de sole de l’île d’Yeu grillé,
légumes croquants et oignons confits aux cacahuètes
Le filet de chevreuil poêlé aux airelles,
poire au vin rouge, marrons glacés aux épices, churros aux agrumes,
jus au cornes d’Abondance
Les fromages frais et affinés
Le croustillant au miel et figue noire de Turquie pochée aux épices,
glace au poivre de Tasmanie
L’arlette aux pommes ” Granny Smith ” et safran,
glace au caramel et crème à la vanille de Bora Bora
_______________________________________________________

LES ENTREES FROIDES ET CHAUDES

Le tartare de noix de coquilles Saint-Jacques
mariné au citron vert, gelée d’huîtres ” Belon ” aux herbettes,
pain au beurre d’algues 92.-
L’escalope de foie gras de canard poêlée,
chutney de coing, caramel d’épices et baies de sureau 68.-
Les jambonnettes de grenouilles sautées,
mousseline de pommes de terre ” ratte “,
émulsion à la truffe blanche d’Alba 88.-
La tarte renversée de joues de cochon
aux radis blancs et artichauts marinés, vinaigrette aux appétits 64.-
La soupe de courge ” muscade ” crémeuse,
poêlée de sot-l’y-laisse de volaille à la truffe blanche d’Alba 86.-
Le chou farci de crabe ” Royal ” de Norvège,
au moluga impérial, émulsion des carapaces à l’aneth 74.-
LES POISSONS ET LES CRUSTACES
Les filets de rouget de roche poêlés,
riz doré aux petits coquillages,
bouillabaisse à l’huile de piment d’Espelette 94.-
La pince de crabe ” Royal ” de Norvège grillée,
pâtes à l’encre de seiche et nage de petits coquillages au beurre salé 98.-
Le pavé de bar de ligne aux cèpes et noix de coquilles Saint-Jacques,
réduction aux épices tandoori 110.-
Les filets de sole de l’île d’Yeu grillés,
légumes croquants et oignons confits aux cacahuètes 96.-
Les noix de coquilles Saint-Jacques de Norvège à la plancha,
mousseline d’échalotes grises,
nage de moules de Bouchot au gamaret parfumé au laurier 92.-
Le homard bleu de Bretagne rôti
sur un risotto ” Carnaroli ” à la truffe blanche d’Alba Demi 120.-
Entier 210.-
LES VIANDES ET LES VOLAILLES
Les suprêmes de pigeon des Deux-Sèvres poêlés aux coco de Paimpol,
cuisses confites et pastilla d’abats 96.-
Le rognon de veau cuit entier dans le gros sel et les épices,
risotto aux champignons sauvages, réduction au vieux porto 92.-
Le filet de bœuf de Simmental poêlé, ravioles de queue de bœuf
et cardons argentés épineux braisés au jus 98.-
Les côtes d’agneau du Limousin marinées et grillées,
semoule de blé dur aux pois chiches et à l’harissa 96.-
La selle de chevreuil aux airelles, poire au vin rouge,
marrons glacés aux épices, churros aux agrumes
et jus aux cornes d’Abondance (min. 2 pers) prix par pers. 110.-
Le râble de lièvre cuit en cocotte lutée aux bourgeons de sapin,
jus aux-épines vinettes (min. 2 pers) prix par pers. 98.-
Un repas autour d’un lièvre à la royale
en 5 services (sur commande min. 4 pers) prix par pers. 260.-
Les fromages frais et affinés 40.-
LES ENTREMETS SUR ASSIETTE
Le biscuit coulant au chocolat chaud, glace à la vanille de Tahaa 44.-
Le croustillant au miel et figue noire de Turquie poêlée aux épices,
glace au poivre de Tasmanie 44.-
L’arlette aux pommes ” Granny Smith ” et safran,
glace au caramel et crème à la vanille de ” Bora Bora ” 42.-
Le sablé vanille et mousse légère à la carotte,
crémeux à l’orange et sorbet au gingembre 42.-
Le biscuit à la courge,
fudge et glace aux noix de Pecan caramélisées 44.-
La tarte au chocolat pur ” Vénézuela “
aux éclats de châtaignes et vieux rhum, sorbet au coing 46.-
Les figues flambées au sucre de canne et liqueur de mûres,
poivre de Sichuan et glace au mascarpone 48.-

__________________________________________________________

Swiss Wines (May not all be available)

Les Vins Blancs du Vignoble de Genève
Bouteilles (75 cl)
Aligoté
Domaine du Clos des Pins Marc Ramu 2007 55.–
Chasselas
Les Hutins ” Bertholier ” Jean, Pierre et Emilienne Hutin 2006 50.–
Chardonnay ” élevé en fût de chêne “
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2006 68.–
Domaine Guyot ” Heliodore ” Christian Guyot 2006 80.–
Domaine Grand’Cour Jean-Pierre Pellegrin 2006 75.–
Domaine de la Comtesse Eldegarde Nicolas Bonnet 2006 70.–
Les Hutins Jean, Pierre et Emilienne Hutin 2005 75.–
Domaine des Curiades ” Vieilles Vignes ” Les Frères Dupraz 2000 85.–
Pinot Gris
Domaine des Abeilles d’Or René Desbaillets 2007 60.–
Sauvignon Gris
Domaine de la Comtesse Eldegarde Nicolas Bonnet 2006 75.–
Sauvignon
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2007 65.–
Domaine de la Comtesse Eldegarde Nicolas Bonnet 2006 70.–
Domaine Dugerdil Sophie Dugerdil 2006 65.–
Sauvignon ” élevé en fût de chêne “
Domaine du Paradis R. Burgdorfer et D. Cornu 2006 80.–
Domaine des Curiades ” non filtré – sans soufre ” Les Frères Dupraz 2006 80.–
Domaine Grand’Cour Jean-Pierre Pellegrin 2006 85.–
Les Hutins Jean, Pierre et Emilienne Hutin 2002 75.–
Viognier
Domaine des Abeilles d’Or René Desbaillets 2007 70.–
Domaine du Paradis ” Pont des Soupirs ” R. Burgdorfer et D. Cornu 2005 80.–
Les Hutins Jean, Pierre et Emilienne Hutin 2006 70.–
Domaine des Curiades Les Frères Dupraz 2006 85.–

Assemblages
Domaine Grand’Cour ” Kerner-Sauvignon ” Jean-Pierre Pellegrin 2006 85.–
Cave des Chevalières ” Blanc-Blanc ” Sébastien Dupraz 2005 70.–
Demi-Bouteilles
Liquoreux
Sauvignon Gris & Blanc ” Doux ” 50 cl Les Vins de Philippe Chevrier 2006 70.–
Sauvignon Blanc ” Doux ” 50 cl Comtesse Eldegarde – N. Bonnet 2006 75.–
Domaine Grand’Cour ” Grand Cour Noble°” 37.5 cl Jean-Pierre Pellegrin 2005 105.–
Les Hutins ” Pinot Gris Passerillée ” 50 cl Jean, Pierre et Emilienne Hutin 2005 85.–
Magnums (150 cl)
Sauvignon
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2006 130.–
Chardonnay ” élevé en fût de chêne “
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2006 150.–
Comtesse Eldegarde Nicolas Bonnet 2005 150.–
Le Vin Rosé du Vignoble de Genève
Bouteilles (75 cl)
Domaine Guyot ” Tourmaline ” Christian Guyot 2005 67.–
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Les Vins Blancs Secs du Vignoble du Valais
Bouteilles (75 cl)
Fendant
Fendant ” Fully ” Benoît Dorsaz 2006 60.–
Fendant ” Cuvée Maya ” Nicolas Zufferey 2006 65.–
Humagne Blanche
Humagne Blanche ” Elevée en barrique ” Philippe Darioli 2006 90.–
Johannisberg
Johannisberg de Sierre Nicolas Zufferey 2006 70.–
Marsanne
Marsanne Nicolas Zufferey 2006 85.–
Marsanne ” Elevée en barrique ” Didier Joris 2006 90.–
Ermitage ” Elevée en barrique ” Philippe Darioli 2006 85.–
Les Serpentines Gérald Besse 2005 85.–
Grain d’Or (5dl) Marie Thérèse Chappaz 2004 90.–
Petite Arvine
Petite Arvine ” Les Perches ” Benoît Dorsaz 2006 85.–
Petite Arvine ” Elevée en barrique ” Philippe Darioli 2006 95.–
Petite Arvine Simon Maye et Fils 2006 85.–
Grain Blanc (5dl) Marie Thérèse Chappaz 2005 90.–
Savagnin
Païen Philippe Darioli 2006 90.–
Savagnin Blanc Nicolas Zufferey 2006 85.–
Païen – Heida Simon Maye et Fils 2005 95.–
Magnums (150 cl)
Marsanne
Ermitage ” Elevée en barrique ” Philippe Darioli 2006 180.–
Petite Arvine
Petite Arvine ” Elevée en barrique ” Philippe Darioli 2006 190.–

Les Vins Blancs Liquoreux du Vignoble du Valais
Demi-Bouteilles (37.5 cl)
Ermitage
Les Serpentines ” flétrie sur souche ” Gérald Besse 2005 125.–
Ermitage ” Grain Noble ” Phlippe Darioli 2005 115.–
Ermitage ” Grain Noble ” Phlippe Darioli 2004 105.– **
Malvoisie
Grain Noble Marie-Th̩r̬se Chappaz 2000 120.Р**
Petite Arvine
Petite Arvine ” Grain Noble ” Phlippe Darioli 2005 120.–
Grain Noble Marie-Thérèse Chappaz 1998 150.–
Demi-Bouteilles (50 cl)
Malvoisie
Les Serpentines ” flétrie sur souche ” Gérald Besse 2005 125.–
Marsanne Blanche
Ermitage ” Grain Noble ” Phlippe Darioli 2005 140.–
Ermitage ” Grain Noble ” Phlippe Darioli 2004 130.–
Grain Noble Marie-Thérèse Chappaz 2001 160.–
Grain Noble Marie-Thérèse Chappaz 2000 160.–
Grain Noble Marie-Thérèse Chappaz 1997 180.–
Grain Noble Marie-Th̩r̬se Chappaz 1996 190.Р*
Petite Arvine
Les Serpentines ” flétrie sur souche ” Gérald Besse 2005 145.–
Grain de Folie Benoît Dorsaz 2004 145.–
Petite Arvine ” Grain Noble ” Phlippe Darioli 2005 145.–
Petite Arvine ” Grain Noble ” Phlippe Darioli 2004 135.–
Grain Noble Marie-Thérèse Chappaz 2001 160.–
Grain Noble Marie-Th̩r̬se Chappaz 1999 170.Р**
Grain Noble Marie-Th̩r̬se Chappaz 1997 180.Р**
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Les Vins Rouges du Vignoble de Genève
Bouteilles (75 cl)
Gamay
Domaine des Hutins ” Vieilles Vignes ” Jean, Pierre et Emilienne Hutin 2006 65.–
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2006 65.–
Domaine Dugerdil Sophie Dugerdil 2006 55.–
Pinot Noir
Domaine Grand’Cour Jean-Pierre Pellegrin 2006 75.–
Domaine des Hutins ” L’Intégrale ” Jean, Pierre et Emilienne Hutin 2005 100.–
Domaine des Curiades Les Frères Dupraz 1998 85.–
Gamaret
Domaine Grand’Cour Jean-Pierre Pellegrin 2006 87.–
Comtesse Eldegarde Nicolas Bonnet 2006 80.–
Cave des Chevalières ” A Maxime ” Sébastien Dupraz 2006 80.–
Clos des Pins ” Mandragore ” Marc Ramu 2006 80.–
Grenache
Domaine du Paradis ” Angel Grenache ” R. Burgdorfer et D. Cornu 2007 75.–
Merlot
Domaine Grand’Cour Jean-Pierre Pellegrin 2005 92.–
Domaine Guyot ” Prince des Vignes ” Christian Guyot 2005 90.–
Cave des Chevalières Sébastien Dupraz 2005 80.–
Domaine de la Comtesse Eldegarde Nicolas Bonnet 2005 90.–
Domaine de la Comtesse Eldegarde Nicolas Bonnet 2004 80.–
Cabernets
Les Vins de Philippe Chevrier ” Cabernet-Franc ” N. Bonnet & Cave de Genève 2006 70.–
Comtesse Eldegarde ” Cabernet-Franc ” Nicolas Bonnet 2006 80.–
Comtesse Eldegarde ” Cabernet-Franc ” Nicolas Bonnet 2005 90.–
Comtesse Eldegarde ” Cabernet-Franc ” Nicolas Bonnet 2004 80.–
Clos des Pins ” Cabernet-Sauvignon ” Marc Ramu 2006 80.–
Syrah
Clos des Pins Marc Ramu 2006 80.–
Domaine du Paradis ” Le Diable Rouge ” R. Burgdorfer et D. Cornu 2005 80.–
Zinfandel
Domaine du Paradis R. Burgdorfer et D. Cornu 2005 80.–
Assemblages
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2006 85.–
Grand Cour Noir ” Syrah & Diolinoir ” Jean-Pierre Pellegrin 2005 95.–
Grand Cour Rouge ” Cabernet Franc et Sauvignon ” Jean-Pierre Pellegrin 2005 90.–
Domaine des Curiades ” Absolu ” Les Frères Dupraz 2006 85.–
Domaine du Paradis ” Pont des Soupirs ” R. Burgdorfer et D. Cornu 2005 85.–
Domaine de la Comtesse Eldegarde ” Amplitude ” Nicolas Bonnet 2005 105.–
Domaine de la Comtesse Eldegarde ” Amplitude ” Nicolas Bonnet 2004 100.–
Domaine des Balisiers ” Comte de Peney ” G. Pillon et J.D. Schlaepfer 2002 80.–
Magnums (150 cl)
Cabernet-Franc
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2006 140.–
Comtesse Eldegarde Nicolas Bonnet 2005 190.–
Gamaret
Clos des Pins ” Mandragore ” Marc Ramu 2005 185.–
Merlot
Domaine de la Comtesse Eldegarde Nicolas Bonnet 2005 190.–
Pinot Noir
Domaine Grand’Cour ” P ” Jean-Pierre Pellegrin 2003 280.–
Syrah
Cave des Chevalières Sébastien Dupraz 2005 190.–
Assemblages
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2006 190.–
Cave des Chevalières ” Rouge-Rouge ” Sébastien Dupraz 2005 145.–
Domaine de la Comtesse Eldegarde ” Amplitude ” Nicolas Bonnet 2005 215.–
Double-Magnum (300 cl)
Assemblage
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2005 380.–
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Les Vins Rouges du Vignoble du Valais
Bouteilles (75 cl)
Cornalin
Cornalin de Leytron Philippe Darioli 2006 90.–
Cornalin ” Quintessence ” Benoît Dorsaz 2005 90.–
Dôle
Dôle de Sierre Denis Mercier 2005 80.–
Pinot Noir
Pinot Noir Denis Mercier 2006 75.–
Syrah
Les Comballes Gérald Besse 2006 90.–
Syrah de Leytron Philippe Darioli 2006 90.–
Syrah Simon Maye et Fils 2006 90.–
Assemblages
Dariolo Philippe Darioli 2006 98.–
Magnums (150 cl)
Cornalin
Cornalin de Leytron Philippe Darioli 2006 190.–
Cornalin ” Quintessence ” Benoît Dorsaz 2005 215.–
Cornalin de Sierre Denis Mercier 2001 290.–
Cornalin de Sierre Denis Mercier 2000 310.–
Cornalin de Sierre Denis Mercier 1999 310.– *
Cornalin de Sierre Denis Mercier 1998 340.– **
Cornalin de Sierre Denis Mercier 1995 340.– **
Humagne Rouge
Humagne Rouge de Leytron et Chamoson Philippe Darioli 2006 170.–
Syrah
Syrah de Leytron Philippe Darioli 2006 185.–
Osami Didier Joris 2003 275.–
Syrah de Pradec Denis Mercier 2001 290.– *
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Les Vins Rouges du Vignoble du Canton de Vaud
Bouteilles (75 cl)
Châblais
Yvorne ” Merlot ” Philippe Gex 2003 75.–
Les Vins Rouges du Vignoble du Tessin
Bouteilles (75 cl)
D.O.C Ticino “Vinattieri ” Luigi Zanini 2004 210.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 2003 210.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 2002 210.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 2000 300.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 1999 210.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 1998 290.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 1997 290.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 1996 210.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 1995 270.– **
D.O.C Rosso del Ticino ” Castello Luigi ” Luigi Zanini 2004 210.–
D.O.C Rosso del Ticino ” Castello Luigi ” Luigi Zanini 2002 225.–
Double-Magnums (300 cl)
D.O.C Ticino Vinattieri 2001 980.– *
Impériale (600 cl)
D.O.C Rosso del Ticino ” Castello Luigi ” Luigi Zanini 1999 2300.– *

the PETROSSIAN STURGEON BURGER with CAVIAR CRÈME FRAICHE

There are all different types of burgers being served these days, but none quite as unique as the PETROSSIAN STURGEON BURGER with CAVIAR CRÈME FRAICHE, which makes its return engagement this Sunday, November 16th on the restaurant’s prix fixe Brunch Menu.

On the same day, this coming Sunday, German Calle, Petrossian’s executive chef will demonstrate his recipe for this scrumptious burger at WILLIAMS-SONOMA at The Shops at Columbus Circle from 2:00-4:00 p.m.

Petrossian’s weekend BRUNCH, served from 11:30 am to 3:30 pm on Saturdays and Sundays, offers one of the best prix fixe prices in town — $31.00 includes appetizer, entrée, dessert and coffee or tea.

In addition to the Sturgeon Burger with Caviar Crème Fraiche, served with cornichon and fried zucchini, other entrees include Petrossian Signature Cobb Salad featuring Petrossiani’s specialty smoked fish with tomatoes, avocado, fresh chevre, eggs, & crumbled apple-wood smoked bacon with herbed vinaigrette; Eggs Benedict with smoked salmon with sautéed baby spinach; Vanilla Orange French Toast served with fresh berry salad, mascarpone cream and Grand Marnier orange sauce; Seared Wild Salmon with roasted butternut and smoked sturgeon hash; Grilled Hanger Steak with fried egg & crushed herbed potatoes, port wine reduction, and finally Caviar Transmontanus USA Omelette with crème fraiche & fingerling potatoes (8.00 supplement).

Appetizers include Field Green Salad with Perigord truffle vinaigrette; Cassis Poached Pear & La Peral Cheese Salad with toasted walnut vinaigrette; Smoked Fish & Bagel Platter with smoked salmon, smoked sable & accompaniments; Cured & Marinated Petrossian Herring Sampler; Duck Confit Risotto with wild mushrooms, black truffles & fines herbes; Seasonal Soup; Transmontanus USA Farmed Caviar served on a blini with crème fraiche (16.00 supplement).

Desserts are equally impressive and can be viewed along with other Petrossian menus at http://www.petrossian.com/index.php?file=restaurant/menu&irest_id=4&imenu_id=41.

FEINSTEIN’S AT LOEWS REGENCY

PRESENTS

MICHAEL FEINSTEIN

“THE SINATRA HOLIDAY PROJECT”

WITH 17 PIECE SWING BAND AND SPECIAL GUEST ANTONIA BENNETT

DECEMBER 2 – 30

FEINSTEIN’S AT LOEWS REGENCY, the nightclub proclaimed “Best of New York” by New York Magazine and “an invaluable New York institution” by The New York Post, will continue its 10th Anniversary season with the return of the club’s founder MICHAEL FEINSTEIN for an exclusive engagement from December 2 – 30. Musical Director John Oddo will lead a 17-piece band featuring Bucky Pizzarelli on guitar, Jim Saporito on drums, and David Finck on bass. This September, Michael sold out a week at the club celebrating his new CD “The Sinatra Project.” By popular demand, he will bring back the great romantic songs performed by “Ol’ Blue Eyes” and combine them with seasonal classics into the new program “The Sinatra Holiday Project.” Antonia Bennett, the acclaimed vocalist, will be his special guest for the run. All shows take place at the Regency Hotel (540 Park Avenue at 61st Street).

“For years I’ve wanted to celebrate Sinatra’s musical sensibilities, but I have no desire to copy the classic songs that he rendered better than anyone else. I wanted to create an album that would explore his style of singing and his style of music” comments Feinstein. The album was recorded as it would have been fifty years ago, in the famous last surviving recording studio from the days of stereo, Capital Studio A in Hollywood. The CD is comprised of classics such as “Fools Rush In,” “I’ve Got a Crush on You,” “At Last Love,” “Exactly Like You,” and many more.

Feinstein also recorded two lost gems: “The Same Hello, the Same Goodbye” – written for Sinatra by John Williams and Alan & Marilyn Bergman, but never performed – and “How Long Will It Last,” recorded by Sinatra in the late 1940’s, but aborted in the studio and never released. The latter track was conceived, arranged and performed in collaboration with Pink Martini, the critically-acclaimed retro-pop-jazz orchestra.

Michael Feinstein, one of the premiere interpreters of American popular song, has been a household name since the success of his 1988 one-man Broadway show, Isn’t It Romantic. He enjoys an active performance calendar, including major concert halls, symphony orchestras, intimate jazz clubs and college campuses. More than a mere performer, he is nationally recognized for his commitment to the American popular song, both celebrating its art and preserving its legacy for the next generation.

Feinstein is currently co-producing the upcoming biopic of George Gershwin, produced by Oscar winner Marc Platt (American Beauty) and written by Pulitzer Prize winner Doug Wright (I Am My Own Wife, Grey Gardens). He is also preparing the PBS-TV series, “Michael Feinstein: In Search Of,” which discovers treasures of popular music around the world, to start airing in 2010. Michael is designing a new piano for Steinway called “The First Ladies,” inspired by the White House piano.

Feinstein will also serve as the Artistic director of the Carmel Performing Arts Center, a $160 million three-theatre performing arts center in Carmel, Indiana which will host an annual international Great American Songbook festival, along with diverse live programming and a museum to house his rare memorabilia and manuscripts. Michael has written the score for two new stage musicals: The Day They Saved Macy’s Thanksgiving Day Parade and The Gold Room, the latter scheduled to open in London’s West End.

His previous CD from Concord Records is Hopeless Romantics, a songbook of Harry Warren classics recorded with legendary jazz pianist George Shearing. In 2004, Michael completed a national tour with songwriting icon Jimmy Webb based on their CD, Only One Life – The Songs of Jimmy Webb. The disc was named one of “10 Best CDs of the Year” by USA Today.

In 2003 he received his fourth Grammy Award nomination for his Concord Records release, Michael Feinstein with the Israel Philharmonic Orchestra, his first recording with a symphony orchestra. Recently he hosted and produced The Great American Songbook, a PBS Special and DVD set from Warner Brothers that traces the history of popular music in our country and debuted at the Palm Springs Film Festival.

Michael started playing piano by ear when he was five and, as a teenager, he played at weddings and parties in Columbus, Ohio. After graduating from high school, he worked in local piano lounges for two years, moving to Los Angeles when he was 20. Through the widow of legendary concert pianist-actor Oscar Levant, he was introduced to Ira Gershwin in July 1977. He became his assistant for six years, granting him access to numerous unpublished Gershwin songs, which he has since performed and recorded. Gershwin’s influence provided a solid base upon which Michael has evolved into a captivating performer, composer and arranger of his own original music, and an unparalleled interpreter of music legends such as Irving Berlin, Jerome Kern, Johnny Mercer and Duke Ellington.

ANTONIA BENNETT, according to The New York Times, has a singing voice that “conjures echoes of Billie Holiday and Ricki Lee Jones, with a hint of Betty Boop.” Since the age of four, Antonia Bennett has been gracing the stage and serenading audiences internationally alongside her world-renowned father, Tony Bennett. In fact, some of those early performances were with the legendary American jazz icon Count Basie. Having spent most of her life in Los Angeles and New York City and coming from a show business family, Antonia Bennett was surrounded by and received praise from such greats as Frank Sinatra, Dean Martin, Gene Kelly, Rosemary Clooney, Les Paul and Ella Fitzgerald, so it was inevitable that she would be infected with a passion for the arts. A recipient of the David Award presented by the “Italo-American National Union” (the oldest Italian-American fraternal organization in America), Antonia is an alumnus of the esteemed Berklee College of Music in Boston. Ms. Bennett has performed in opera houses, casinos, jazz clubs and amphitheaters worldwide.

FEINSTEIN’S AT LOEWS REGENCY will play the following schedule: Tuesday and Wednesday at 8:30 PM. For this engagement only, there will be shows at 8:00 PM and 10:00 PM on Thursday, Friday and Saturday. PLEASE NOTE: there will be no 10:00 PM show on Christmas Day (Thursday, December 25). Performances have $95.00 general admission seats, $125.00 regular seats and $250.00 up-front seats, all with a $40.00 food and beverage minimum. Jackets are suggested but not required. The club is located at 540 Park Avenue at 61st Street in New York City. For ticket reservations and club information, please call (212) 339-4095 or visit us online at feinsteinsatloewsregency.com and TicketWeb.com.

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FEINSTEIN’S AT LOEWS REGENCY

UPCOMING HIGHLIGHTS

GARRISON KEILLOR

“Man In Tux with Red Shoes and Piano”

Sunday Nights, December 7 – 28

MAGICAL NIGHTS AT FEINSTEIN’S

November 23 and 30

STEWIE STONE & DICK CAPRI

November 24

BRANDON CUTRELL

“Feelin’ Frosty”

December 1

JOHN TREACY EGAN

December 22

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