Since it's been a while since our last group brunch, part of the Palaka Wine Co decided on Sunday brunch once again at Michel's. We assumed it wouldn't really be crowded since Michel's is doing a special Mother's Day brunch next weekend (the brunches are normally only on the 1st Sunday of each month). Of course we started the mid-morning off with that breakfast of champions, Champagne! A Launois Quartz no less! Since the grapes from the Grand Cru vineyard of Le Mesnil, I refer to this Champagne as "Baby Salon".
The Mrs decided she also wanted to sample the complimentary Blood Orange Mimosa - not like the usual mimosa but like a mixed citrus libation.
I also uncorked a bottle of 2000 La Spinetta Gallina Barbaresco for those indulging in the rib eye or pork shank to let it breathe. Loads of leather, tobacco and tar with the tannins just beginning to smooth.
Of course, a solitary bottle of Champagne doesn't go far with 10 diners so a P. Louis Martin Grand Cru Rose from Bouzy was also uncorked.
The amuse bouche was a plate of mixed local fruits
For those sampling the Mushroom Soup, I uncorked a 1992 Williams Selyem Allen Vineyard Chardonnay. No minerality like white Burgundy but just as much stone fruit, citrus curd, candied citrus peel and richness as any aged white Burg!
I settled on the Endive and Bay Shrimp Salad - the perfect blend of crisp endive and sweet shrimp with a creamy vinaigrette.
While the Mrs sampled the Scottish Smoked Salmon - rich and silky salmon with German potato pancakes.
Several sampled the Creamy Wild Mushroom Soup with a touch of Sherry.
And the Freshly Shucked Pacific Oysters on the half shell
With a 2013 Matthiasson Rose
And more Champagne
And before the entrees were served, another red was uncorked, a 2010 Anthill Farms Campbell Ranch Sonoma Coast Pinot Noir. It had a refined nose with hints of orange peel, mineral and spice with a seamless palate flow.
For the Guava BBQ Kurobuta Pork Shank - meat just fallin' offa the bone with a sweet tangy BBQ sauce.
And the Bacon Wrapper Prime Rib - the bacon wrapped rib eye paired perfectly with the Barbaresco!
Though some opted for the Coulibac of Fresh New Zealand King Salmon and Island Mahimahi wrapped in puff pastry with scallop mousse.
And before dessert was served, we sampled a 2004 Riesling
For the Guava Cups with homemade strawberry-Moscato jello.
And Chocolate Decadence Cake with macadamia nut ice cream.
Finally ending the meal with Champagne
And more Champagne
For another great RELAXING brunch with good friends.
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