Reception

Appetizers of Charcuterie selection
meats, cheeses, sardines, olives, nuts, house smoked salmon
2007 Domaine L'Eole Provence Rose

First Course

Chiffafa Style Nicoise Salad-Seared diver scallop,
cucumber tagliatelle, tapenade and triple egg garnish
2007 Francois Pinon Vouvrey Silex Noir

Second Course

Roasted woodcock with game consomme
2005 Rotier Gaillac Rouge

Third Course

Braised Piedmontese
Beef Cheeks
morel risotto, house smoked hog jowl and black truffles
2004 Chateau Laffitte-Teston Madiran

Dessert

Berry tart with goat cheese and creme fraiche
Cerdon de Bougey Savoie (sparkling wine)