Chef’s Canapés & Hors d’oeuvres

Champagne Veuve Clicquot Brut, NV

First Course

Warm North Shore Oyster
Leek Tapioca and Caviar Sauce
Riesling Kabinett, Maximin Grunhauser, Germany, 2005

Second Course

Olive Oil Poached Alaskan Halibut
Pickled Wild Mushrooms, Watercress Coulis
Sauvignon Blanc, Kim Crawford, New Zealand, 2005

Third Course

Galantine of Pheasant
Foie Gras, Quince, Celery Root Puree, Calvados Jus
Pinot Noir, Monitore Estate, Willamette Valley, Oregon, 2003

Fourth Course

Prime Short Rib of Beef and Aged Sirloin
Taro Root Puree, Shallot Confit, Baby Vegetables
Cabernet Sauvignon, Von Strasser, Diamond Mountain, Napa Valley, 2004

Cheese Course

Stilton with Warm Berry Compote

Dessert

Coconut Rum Mousse
Passion Fruit Syrup
Yalumba Museum Muscat, Australia