Thursday, October 25, 7:00 P.M

Members $150, General Public $200

As executive chef of the Fountain Restaurant at the Four Seasons Hotel in Philadelphia, Martin Hamann raises the bar for fine dining with his bold yet refined cuisine. Join him and wine speaker Ed McCarthy, author of Champagne for Dummies, at this decadent celebration of Champagne Nicolas Feuillatte.

Hors d’Oeuvre

Norwegian Salmon Tartare with Avocado, Micro-Watercress, and Red Onion Roulade

Cherry Tomatoes Stuffed with Tuna and Egg Mimosa and Niçoise Olives

Petite Crab Galette with Caramelized Onion and Soy

Crispy Duck Confit Pierogi with Green Peppercorn Rémoulade

Rockefeller-Style East Coast Oysters and Celeriac with Caviar

Champagne Nicolas Feuillatte Blue Label Brut NV
Specialty Cocktails by Lillet

Dinner

Dover Sole Brandade with Sweet Peas, Soldier Croutons, and Paddlefish Caviar
Champagne Nicolas Feuillatte Blanc de Blancs 1998

Pan-Seared Diver Sea Scallop with Fingerling Potato Ravioli, River & Glen Smoked Caviar, and Lobster–Beet Sauce
Champagne Nicolas Feuillatte Cuvée 225 1997

American Foie Gras and Rabbit Rillettes Terrine with Apple and Belgian Endive Salad
Champagne Nicolas Feuillatte Cuvée Spéciale 1999

Sautéed Baby Pheasant Breast with Salsify Purée, Ratatouille-Style Vegetables, and Natural Jus
Champagne Nicolas Feuillatte Palmes d’Or 1997

Champagne and Anise–Poached Pear with Sour Cream Sorbet and Mini Almond Cake
Champagne Nicolas Feuillatte Brut Rosé NV

Petits Fours

Champagnes generously provided by Champagne Nicolas Feuillatte.