Sparking wine reception

Butler passed mushroom and goat cheese tartlets & shrimp satay with sweet chili
Stationary, cured meats, olives and chic peas puree
N.V. Gruet Brut (USA, New Mexico)

Amuse

Daily preparation

Second Course

Tasting of tuna in textures, sashimi wrapped tartare with crispies
2007 Château Turcaud Blanc (France, Bordeaux, Entre-Deux-Mers)

Third Course

Bacon wrapped quail, foie de poulet, confit studded jus and winter greens
2006 Bouchard Père et Fils Bourgogne (France, Burgundy, Bourgogne)

Fourth Course

Pastured raised veal loin with black trumpet mushrooms, hubbard squash puree and petite choux
2005 Château Bellevue (France, Bordeaux, Libournais, Fronsac)

Dessert

Chocolate macaroon with a chestnut semifreddo & pomegranate reduction
Cave des Vignerons Muscat de Saint Jean de Minervois
(France, Languedoc Roussillon, Languedoc, Muscat de Saint Jean de Minervois)