Photo Gallery: Green Glory at One Market's Avocado Dinner Photo Gallery: Green Glory at One Market's Avocado Dinner Jun 2 2010 • By POPSUGAR Food 0 0 The Menu What’s Your Reaction? 0 0 0 0 0 0 I got excited as soon as I laid my eyes on the five-course menu, complete with wine pairings. Mark Dommen What’s Your Reaction? 0 0 0 0 0 0 Chef and partner Mark Dommen speaking about the versatility of avocados. Amuse-bouche What’s Your Reaction? 0 0 0 0 0 0 Dommen surprised us with a mini-course that wasn't on the menu: An amuse of tempura-battered avocado, resting in a ponzu sauce. The inside was soft and smooth. First Course What’s Your Reaction? 0 0 0 0 0 0 We worked our way through the menu, beginning with a chilled avocado and pea soup, topped with smoked sablefish, shiso, and caviar. It was paired with J Vineyards's Brut Cuvée 20. Second Course What’s Your Reaction? 0 0 0 0 0 0 I'd been enjoying the Smith-Madrone 2007 Spring Mountain Chardonnay on its own when a rolled salad of dungeness crab and avocado arrived. It came with a quenelle of lemongrass sorbet. Third Course What’s Your Reaction? 0 0 0 0 0 0 My favorite course of the night — which I'm still dreaming about — was a gorgeous piece of Alaskan halibut prepared sous vide, served with asparagus, an avocado sauce prepared in the manner of hollandaise, and a poached quail egg to top it all off. I loved its unexpected red wine pairing of Mac Murray Ranch 2007 Pinot Noir. Fourth Course What’s Your Reaction? 0 0 0 0 0 0 Everyone devours a New York steak, like this one, which was wood-grilled, but what I enjoyed even more was Dommen's captivating topping of "chimichurri," prepared with avocados, cilantro, and garlic. The steak, and fresh corn polenta that accompanied it, was paired with a 2007 Skylark Grenache. Fifth Course What’s Your Reaction? 0 0 0 0 0 0 If there's anything I crave after a luxurious meal, it's a stellar dessert wine, like the 2006 Calera Mt. Harlan Dessert Viognier. By the time I spotted the strawberry-topped meyer lemon olive oil cake, I was too full. Instead, I savored pastry chef Patti Dellamonica-Bauler's avocado ice cream served on the side. That, along with a surprise platter of pistachio-avocado truffles, made for a sweet ending.