Wednesday, January 23, 7:00 pm
Members $200, General Public $250

To celebrate black truffle season, we’ve assembled an all-star team to create a decadent menu paired with exceptional French wines. Join 2007 JBF Award–nominated chef Adam Siegel, Jean-Charles Cazes of the famed French winemaking family, and Tyler Gray of Mikuni Wild Harvest, who will supply the “black diamonds” for the feast.

Hors d’Oeuvre

Tartare de Beouf
Hand-Chopped Beef with Celery and Black Truffles

Mousse de Foie de Canard
Duck Liver Mousse with Cognac and Black Truffles

Croquettes de Faisan
Pheasant Croquettes with Black Truffles

Croustillant de Rouget
Crispy Red Mullet with Black Truffles

Veuve Clicquot Yellow Label Brut NV

Dinner

Carpaccio de Coquilles de St. Jacques et Crémeux de Homard
Thinly Sliced Maine Sea Scallops with Lobster Cream and Black Truffles
Michel Lynch Sauvignon Blanc 2006

Turbot Poché au Beurre et Jus de Poularde
Butter-Poached Turbot with Savoy Cabbage, Chicken Broth, and Black Truffles
Château Villa Bel-Air Blanc 2004

Oeuf Mollet aux Cèpes
Fried Soft-Boiled Egg with Porcini, Frisée Salad, and Black Truffles
L’Ostal Cazes Minervois La Livinière 2004

Foie Gras Sauté et Flan de Panais
Sautéed Foie Gras with Parsnip Flan and Black Truffle Sauce
Château Cordeillan-Bages Bordeaux 2004

Filet et Ris de Veau et Mousseline de Pommes de Terre
Pan-Seared Veal Tenderloin and Braised Veal Sweetbreads with Potato Purée and Black Truffles
Château Lynch-Bages Bordeaux 1990

Gâteau au Chocolat
Warm Chocolate Cake with Vanilla–Black Truffle Sauce
Didier Dagueneau Les Jardins de Babylone 2004