Dégustation

Hors d'Oeuvres

Goat Cheese, Grape, and Toasted Almond Crepenette
Charred Fillet Mignon, Sweet Shallot Mustard and Maytag Blue Cheese
White and Green Asparagus, Prosciutto di Parma and Parmigiano Reggiano
Tso Glazed Frog Leg Drumette
Veloute of Lobster, Coral Froth and Sugar Cane
Seafood Tower, consisting of oysters, shrimp, clams, lobster, yellowfin tuna tartare and crab cocktail

Piper Heidseick Brut Cuvee N/V (Reims)

First Course

Arctic Halibut Wrapped in Potato, Braised Leeks and Cassis Jus

Chasseur Pinot Noir 2006 (Sonoma Coast)

Second Course

Valencay Chevre, Whole Grain Artisanal Flatbread, Sweet and Sour Cherries, and Frisse

Rudd Crossroads Sauvignon Blanc 2006 (Napa)

Main Course

Cabernet Braised Short Ribs, Mascarpone Polenta

Ramey Wine Cellars Claret 2006 (Napa)

Dessert

Lemon Mascarpone Cheese Cake with Raspberries

Domaine de Durban Muscat Beaumesde Venise 2005 (Rhone)