Thursday, March 1, 7:00 pm
Members $200, General Public $250

Since arriving in the U.S. in 1990, pastry chef François Payard has whisked his way to the top of his field. After winning our 1995 Outstanding Pastry Chef award for his work at Daniel, Payard opened his own patisserie where he has trained a generation of pastry protégés, many of whom will honor their mentor at this celebration.

Hors d’Oeuvre

Crispy Polenta with Pesto and Parmesan

Tomato, Eggplant, and Goat Cheese Tarts

Gougères

Lime Salmon on Potato Crisps

Basmati Rice Cakes with Curried Crab

Champagne Paul Goerg Tradition Brut 1er Cru NV Selected by François Payard

Dinner

Roasted Beet Salad with Citrus Marmalade and Goat Cheese
Domaine Hering Grand Cru Riesling 2002

Shellfish Trio > Butter-Poached Lobster Roulade with Sea Urchin Flan; Poached Scallop with Truffle Vinaigrette; and Mussels with Marinière Gelée, Saffron Aïoli, and Crispy Shallot–Artichoke Salad
Jean-Marc Brocard Chablis Premier Cru Les Fourchaumes 2005

Stuffed Boneless Squab with Okinawa Sweet Purple Potato, Salsify, and Caramelized Endives with Golden Harissa–Squab Jus
Château Phélan Ségur Saint-Estèphe Bordeaux 2001

Selection of Cheeses with Seasonal Fruit Accompaniments
Château Phélan Ségur Saint-Estèphe Bordeaux 2001

Hazelnut–Milk Chocolate Finger with Caramel
Bodegas Osborne Pedro Ximénez 1827 Sherry

Bonbons and Chocolates

Tables will be set with bread, cookie, and mignardises centerpieces.