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Hors d’Oeuvre
Escargot Profiteroles
with Salt Crust,
Tomato Confit, and
Roasted Garlic
Scotch Quail Eggs
with Housemade
Cumberland Sausage
and Tartar Sauce
Citrus-Cured Hamachi
with Cucumber and
Dill Salad
Warm Coach Farm
Goat Cheese Tartlets
with Caramelized
Onion and
Bayonne Ham
Laurent Perrier
Champagne Brut NV
Luncheon
Tuna Tartare Japonais with Crunchy Tempura Bits and Wasabi
Dressing
Château La Louvi ère Pessac -Léognan Blanc 2002
Coulommiers Cheese Filled with Winter Truffles and Served with
Toasts, Baby Arugula, and Truffle Tapenade
Château de Beaucastel Châteauneuf -du -Pape Rouge 2000
Roasted Wild Duckling with Blood Orange, Chicory, and Warm
Heirloom Beet and Potato Salad
Ca’Rome Maria di Brun Barbaresco 1999
Vol-au-Vent with Fresh Plums, Prunes, and Armagnac Ice Cream
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