|
Le Menu |
|
|
|
Amuse Bush |
|
Quail Egg & Caviar |
|
|
|
~ First Course ~ |
| Chilled Butternut Squash Soup |
|
with Lobster Stuffed Zucchini Blossom |
|
| Matching Wine: Domaine St. Michelle de Blancs |
|
| |
|
~ Second Course ~ |
| Seared Foie Gras |
| with Mango and 20 year old Port Wine |
| Matching Wine: Chateau St. Jean '03 Gewurztraminer |
|
| |
|
~ Third Course ~ |
| Day Boat Scallops |
| with Fricassee of Wild Mushrooms and Pistou |
| Matching Wine: Trimbach Riesling '02 |
|
| |
|
~ Fourth Course ~ |
| Poached Halibut |
| with Black Truffle Plenta and Essence of Basil |
| Matching Wine: Vin d'Alsace pinot Blanc '03 |
|
| |
|
~ Fifth Course ~ |
| 21 Day Dry aged Rib eye |
| with Potato Glette and Red Wine Sauce |
| Matching Wine: Casillero del Diablo '03 Cabernet Sauvignon |
|
|
|
|
~ Dessert ~ |
| French Cheese Plate with Mission Fig |
| Banana Banana Banana |
| Matching Wine: Vinga del Papa '98 |
|