CrownPeak Summit 2002

This understated jewel located in the heart of Hollywood's studio district has offered Joachim Splichal's inspired Franco-Californian cuisine since 1989. Patina has recently earned three stars from L.A. Times Magazine. "In a town full of great restaurants, this may be the finest of them all," raves Los Angeles Magazine. Patina Restaurant, rated number one in popularity for ten consecutive years by the popular Los Angeles Zagat Survey, Patina has earned Splichal numerous awards and great loyalty among L.A.'s food aficionados.

Wine Paring: Chris Meeske
Water Pairing: Michael Mascha

Patina hors d'oeuvre
M.V., Jacquesson, Perfection, Brut, Dizy
Apollonaris "Classic", Germany (Glass)

Salad of seasonal vegetables and fruit with shaved truffles and a truffled sherry vinaigrette
2000, Pouilly-Fume, "Buisson Renard", Didier Dagueneau
2001, Sancerre, Domaine Vacheron
Badoit, Eau Minerale Naturel Gazeuse, France (Glass)

Sable with lobster pomme fourchette and a lobster emulsion
2000, Puligny-Montrachet, Carillon
2000, Meursault, "les Narvaux", Michel Coutoux
Hildon, Mineral Water, Delightfully Still, England (Glass)

Roast breast of squab on a savory crouton with beets, long beans, and pistachios
1999, Cote Rotie, Bernard Burgaud
1998, Chateauneuf-du-Pape, Domaine du Pegau
Sanfaustino, Sparkling Mineral Water, Italy (Glass)

Strip loin of beef with seared foie gras, fondant potatoes, baby spinach and wild mushrooms, natural beef jus
1999, Margaux, Chateau Ferriere
1998, Pomerol, Chateau La Petite Eglise
Galvanina, Mineral Water Sparkling, Italy (Glass)

Degustation of Dessert (7 different for table)
1997, Chateau Coutet, Sauternes
Fiji, Natural Artesian Water, Fiji (PET)