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A Taste Of The Tropics 

An Evening Of Food Fantasies 

An Evening With Emeril Lagasse In New Orleans

An Evening With Daniel Boulud In New York

An Evening In The French Countryside

A Tour Of Spain

Big And Bold Flavors Of Fall

Bounty Of The Herb Harvest 

Celebrating The French Wine Harvest 

Comfort Food With A Gourmet Twist

Cossack's Delight 

Diner's Choice 

Exploring The Impressionists' Table

Fruits De La Mer

Passion For Fruit 

Roots Of Flavor

Mediterranean Cruise

"Sea" America 

Spring Awakening

Spring's Rainbows Of Flavor 

Summer Bounty

Tastes of World Class Chefs

The Wonders Of Lemon


Diner's Choice

-
Amuse Bouche -
Goat Cheese, Grape, And Pistachio Truffles
Mango Curry Shrimp Salad In Phyllo Cups

Pertois-Moriset Brut Millesime Blanc de Blancs  2000 Grand Cru
Pertois-Moriset Brut Rose

 - Soup -
Asparagus & Leek

Josephine Dubois Chablis Les Clos 2005 Grand Cru

 - Seafood-
Lobster Cakes With Papaya Mayonnaise

Josephine Dubois Chablis Les Clos
 2005 Grand Cru

 -Savory-
Steamed Corn Custard With Crab

Kurt Hain Riesling Spatlese Piersporter Goldtrophchen 2003

 - Intermezzo -
Raspberry Rosemary Sorbet

 -Entree -
Roast Tenderloin Of Beef With Mushroom Tarragon Sauce
Mashed Potatoes With Roasted Garlic & Caramelized Onions
Sugar Snap Peas With Walnuts
Roasted Grape Tomatoes With Mint
Honey Oat Bread & Butter

Chateau Sansonnet St. Emilion 2000 Grand Cru

 - Fromages -
An Assortment Of  American Cheeses

Croft Vintage Port 1970

 -Sweets -
Lemon Upside Down Cake
White Chocolate Praline Ice Cream Terrine With Blackberry Raspberry Sauce

 John Joseph Prum Riesling Auslese Graacher Himmelreich 2003

 Chocolate Orange Tart With Candied Orange Peel

 Hidden Brook Winery Sweet
Amber Wine (Virginia)

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A Taste Of The Tropics

-
Amuse Bouche -
Citrus Marinated Shrimp
Tropical Fruit With Lime Cream

Cattier Chigny-Les Roses 1999 Champagne

 - Soup -
Cold Avocado Lime Soup

Gunderloch Rielsing NackenheimRothenberg Spatlese 2003

 - Appetizer-
Roasted Mango With Vanilla Yogurt

Gunderloch Rielsing Nackenheim Rothenberg Spatlese 2003

 -Seafood-
Lobster Cakes With Papaya Mayonnaise

Vincent Girardin Rully 2002 Premier Cru

 - Intermezzo -
Coconut Lime Sorbet

 -Entree -
Slow Roasted Chipotle Salmon
Pineapple Cilantro Rice
Roasted Grape Tomatoes With Mint

Frederich Esmonin Gevrey-Chambertin Prieux 2002

 - Fromages -
An Assortment Of  American Cheeses

Osborne Vintage Port 1970

 -Sweets -
Tropical Chocolate Tart
Mango Pudding

 Epiphany Late Harvest Chardonnay 1997

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"Sea" America

- Amuse Bouche -
Shrimp Cocktail  & Fried Zucchini Sticks
With Emeril's Kicked-Up Cocktail Sauce

Jean Moutardier Rose Le Breuil Champagne

 - Soup -
Cioppino
Sour Dough Bread

Chateau Tour de Mirambeau Entre Deux Mer 2003

 - Appetizer-
Oysters On The Half Shell With Sour Cream
& Caviar

Camille Jacquard Brut Blanc de Blancs Champagne

 -Salad-
Lobster, Avocado & Grapefruit Salad

Silvain Nathalie Langoureau St. Aubin 2002 Premier Cru

 - Intermezzo -
Raspberry Rosemary Sorbet

 -Entree -
Red Snapper & Scallops En Papilotte
Bourbon Creamed  Corn
Parker House Rolls

Daniel Rion Nuits-St. Georges Les Grand Vignes 2002

 - Fromages -
An Assortment Of  American Cheeses

Dow Vintage Port  1970

 -Sweets -
Apple Ginger Pie With Cider Bourbon Sauce
Chocolate Chestnut Pate With Coffee
Custard Sauce

Muscat de St. Jean de Minervois

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A Passion for Fruit

- Amuse Bouche -
Goat Cheese, Grape & Pistachio Truffles
Scallop, Orange & Pear Canapés

Haton Millesime Extra Brut 1998 

- Soup -
Chilled Peach Soup

Carl Loewen Riesling Spatlese 2002

 - Seafood -
Salmon Grapefruit Seviche With Avocado

Carl Loewen Riesling Spatlese 2002

 -Salad-
Cantaloupe Strawberry Salad

Carl Loewen Riesling Spatlese 2002

 - Intermezzo -
Blackberry Cassis Sorbet

-Entrée -
Rack of Lamb With Dried Cherry, Red Currant & Green Peppercorn Sauce
Mashed Potatoes With Watercress & Green Onions
Peas With Pancetta
Dried Cherry Walnut Braid & Butter

Pavillon Rouge de Chateau Margaux 1998

 - Fromages -
An Assortment Of Continental Cheeses

Warre Vintage Port 1966

 -Sweets -
Chocolate Raspberry Roulade
Lime Crème Brulee With Spicy Caramelized Pineapple

Chateau Broustet Sauternes Les Charmes 2001

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The Wonders Of Lemon
   

--Amuse Bouche--
Spicy Lemon Marinated Shrimp
Lemon Tarragon Stuffed Eggs
Lemon Spiced Pecans

Nicholas Fueillatte Brut Millesime Grand Cru 1992
Lancelot Pierre Brut Millesime 1995

--Soup--
Spinach Lemon Soup With Button Rolls

Chateau Malartic Lagraviere Graves Grand Cru Classe 2000

--Seafood--
Seared Scallops With Fennel & Lemon Relish

William Fevre Chablis Fourchaume Premier Cru 1999

--Savory--
Eggplant Ravioli With Lemon Sage Oil & Fried Onions

Domaine Remi Jobard Mersault Sous La Velle 2001

--Intermezzo--
Lemon Rosemary Sorbet

--Entree--
Rack of Lamb With Tarragon Lemon Sauce
Potatoes With Saffron & Lemon
Lemon Lacquered Radishes, Shallots & Brussel Sprouts
Verona Loaf & Butter

Chateau Pavie Decesse St. Emilion Grand Cru Classe 1990

--Fromage--
An Assortment Of Continental Cheeses

Warre Vintage Port 1970

--Sweets--
Lemon Passion Fruit Meringue Pie
Raspberry Lemon Trifle
Rhubarb Lemon Cake Roll

Karlsmuhle Lorenzhofer Riesling Auslese 2001

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Cossack's Delight

--Amuse Bouche--
Blini With Sour Cream & Osestra Caviar
Eggplant Caviar With Toast Points

Pommery Brut Champagne Grand Cru 1996

--Soup--
Doukhabor Borscht With Rye & Walnut Rolls

Olivier Leffaire Rully Premier Cru 2002

--Seafood--
Salmon Kulebiaka (Salmon Pie)

Olivier Leffaire Rully Premier Cru 2002

--Salad--
Mushroom Salad With Oranges

Von Hovel Riesling Spatlese Swcharzhofberg 2001

--Intermezzo--
Apple Vodka Sorbet

--Entree--
Russian Roast Beef Tenderloin
Potato Pie
Smothered Red Peppers Paprikash
Loby (String Beans With Sour Cream Sauce)
Russian Black Bread & Butter

Chateau Corbin Michotte St. Emilion Grand Cru Classe 1996

--Fromage--
An Assortment Of Continental Cheeses

Fonesca Vintage Port 1975

--Sweets--
Apple Cake
Russian Chocolate Cake
Pumpkin Baked Pudding

Capcanes Pansal Del Calas 1998

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Mediterranean Cruise
   
--Amuse Bouche--
Tapas of Spiced Almonds, Herbed Olives and Marinated Cheese

Pierre Gremmonet et Fils Blanc de Blancs
Champagne 1996 Premier Cru

--Soup--
Pumpkin Squash Soup with Seed Rolls

Prince Poniatowski Aigle Blanc Vouvray 2000

--Salad--
Date, Orange and Carrot Salad

Prince Poniatowski Aigle Blanc Vouvray 2000

--Savory--
Ricotta and Fontina Pizza

Fanti Saint Antimo Rosso 2001

--Intermezzo--
Lemon Sorbet

--Entree--
Shellfish Stew
Rice with Fresh Herbs
Eggplant and Zucchini Casserole
Sesame Bread and Butter

Robert Ampeau et Fils Volnay Santenots 1976

--Fromage--
An Assortment of Mediterranean Cheeses

Croft Vintage Port 1970

--Sweets--
Minted Cheese Tart
Layered Cassata
Apricot Ice Cream

Valformosa Mostcatel
Domaine de Fenouillet Muscat Beaumes de Venises 1999

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Fruits de la Mer
   

--Aperitif--
Smoked Trout And Watercress On Tart Apple Slices
Smoked Salmon, Goat Cheese And Asparagus Roulade

Tarlant Cuvee Louis Brut Champagne

--Soup--
Cream Of Fresh Pea With Lump Crab Meat

Antonin Rodet Chateau De Rully 1997

--Raw Bar--
Asian Tuna Tartare

Antonin Rodet Chateau De Rully 1997

--Shell Fish--
Mussel, Clam And Oyster Mariniere With Garlic Butter
Petits Pains S. S. France

R. Rostaing La Bonnette Condrieu 2000

--Intermezzo--
Lemon Rosemary Sorbet

--Entree--
Baked Salmon Stuffed With Marscapone Spinach
Wild Rice And Toasted Almond Pilaf
Roasted Asparagus With Morels
Roasted Grape Tomatoes With Mint
Snow Peas With Lemon Herb Butter
Braided Peasant Loaf And Butter

Vincent Girardin Corton Perrieres 1999 Grand Cru

--Fromage--
An Assortment of Continental Cheeses

Grahams Vintage Port 1960

--Sweets--
Chocolate Angel Cake With Warm Strawberry-Rhubarb Compote
Lime Pie With Sweet Lime Cream
Brandied Peach Crème Brulee

Domaine Montalhuc Muscat De St. Jean De Minervois 1998

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Big And Bold Flavors Of Fall
   
--Aperitif--

Malpeque Oysters With Creme Fraiche And Osestra Caviar
Fois Gras Mousse French Kisses
Cherry Tomatoes Stuffed With Guacamole

Gossett Brut Excellence Champagne

--Soup--
Manhattan Clam Chowder

Massena Barossa Valley Shiraz 2000

--Salad--
Goat Cheese Salad With Pancetta, Dried Cherries And Cranberries,
   Pine Nuts And Port Dressing

Massena Barossa Valley Shiraz 2000

--Savory--
Warm Porcini Mushroom Flan With Wild Mushroom Confit
   And Truffle Emulsion

Mitolo McLaren Valley Shiraz 2000

--Intermezzo--
Cranberry Ginger Sorbet

--Entree--
Morel-Crusted Braised Short Ribs
Asiago Cheese Mashed Potatoes With Roasted Garlic
    And Caramelized Onions
Winter Vegetable Ragout With Madeira
Cuban Poppy Seed Bread And Butter

John's Blend Margarete's Shiraz 1999

--Fromage--
An Assortment of Continental Cheeses

Fonesca Vintage Port 1970

--Sweets--
Burnt Pumpkin And Chocolate Creme Brulee
Cranberry-Grape Tart With Walnut Pastry
Poppy Seed Cake With Lemon Curd Filling And Lemon Butter Icing

Capcanes Pansal Del Calas 1998

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An Evening of Food Fantasies
   
--Aperitif--
Walnut and Wild Mushroom Turnovers

Jean Laurent Champagne Blanc de Noirs Brut

--Seafood--
Seared Peppered Salmon Roulade With Gazpacho Sauce

Francois Milulski Meursault 1997

--Entree--
Pork Wellington with Goat Cheese and Walnut “Pate”
Mashed Sweet Potatoes and Pears
Cranberry and Mango Conserve
Asparagus with a Raspberry Vinaigrette Drizzle
Verona Loaf and Butter

Chateau Corbin St. Emilion Grand Cru Classe 1989

--Fromage--
An Assortment of Continental Cheeses

Croft Vintage Port 1963

--Sweets--
Chocolate Hazelnut Torte with Vanilla Bean Ice Cream

Andrew Quady Orange Muscat
1998

--Digestif--
Kona Coffee
Espresso

Armagnac de Montel 1966

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Celebrating The French Wine Harvest   

--Soup--
Rustic Onion Soup

Domaine du Chateau de Puligny-Montrachet Premier Cru 1997

--Seafood--
Baked Scallops with Butter and Bread Crumbs

Domaine du Chateau de Puligny-MontrachetPremier Cru 1997

--Appetizer--
Spinach Tart

Domaine du Chateau de Puligny-Montrachet Premier Cru 1997

--Intermezzo--
Concord Grape Sorbet

--Entree--
Roast Guinea Fowl with Figs and Grapes
Gratin of Red Cabbage and Apples
Potatoes with Onions, Chestnuts and Bacon
Buttered Haricot Verts
Honfleur Country Bread

Domaine Jean Marc Bouley Volnay 1997

--Fromage--
An Assortment of French Country Cheeses

Dow Vintage Port 1977

--Sweets--
Pear Tart
White Wine Cake with Hot Fruit Compote
Chocolate Baked Custard

Chateau Pierre Bise Coteaux de Layon 1997

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Exploring The Impressionists' Table  

--Soup--
Crayfish Bisque

Wolfberger Madaille D’Or Riesling 1997

--Appetizer--
Stuffed Aubergines

Grand Cape (SouthAfrica) Chardonnay 1999

--Salad--
Salad of Endives and Haricot Verts with
Shallot and Fines Herbes Vinaigrette

Grand Cape (SouthAfrica) Chardonnay 1999

--Intermezzo--
Cherry Tarragon Sorbet

--Entree--
Coq Au Vin
Potato Tarte
Gratin de Champinons
Carrots Glace
Braided Peasant Loaf

Vincent Prunier Saint-Aubin Premiur Cru 1997

--Fromage--
An Assortment of Continental Cheeses

Fonseca Vintage Port 1966

--Sweet--
Mouse Au Chocolat
Tarte Tartin
Almond Cake

Diznoko Tokaji Aszu 1993

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Comfort Food With A Gourmet Twist
   
--Soup--
Sweet Potato Soup with Buttered Pecans

Rodelseer Scholssberg Muller-Thurgau Spatlese 1993

--Seafood--
Deviled Crab Rutledge

Bourgogne Critry Chardonnay 1997

--Salad--
Green Salad with Apples and Warm Hazelnut Crusted Goat Cheese

Bourgogne Critry Chardonnay 1997

--Intermezzo--
Blackberry Sorbet Cassis

--Entree--
Braised Brisket with Portabello Mushrooms And Dried Cranberries
Mashed Potatoes with Sage and Roasted Garlic
Onions with Port, Currant and Balsamic Glaze
Brussel Sprouts with Buttered Herb Crumbs
Verona Loaf and Butter

Vieux Chateau L’abbaye St. Emilion Grand Cru 1988

 --Fromage--
An Assortment of Country Cheeses

Dow Vintage Port 1977

--Desserts--
Spiced Apple Pie
Chocolate Cranberry Trifle
Lime Almond Cheesecake

Hunt Country Ice Wine 1997

Tastes Of World Class Chefs

--Soup--
Carrot Soup (Le Cordon Bleu)

Noble Jouie’ Touraine 1990

--Seafood--
Seared Peppered Salmon Roulade (Patrick Clark-Tavern On The Green)

Chateau de la Maltroye Satenay Blanc Premier Cru 1994

--Salad--
Beets, Blood Orange, Walnut and Arugula (Alice Waters-Chez Panisse)

Chateau de la Maltroye Satenay Blanc Premier Cru 1994

--Intermezzo--
Raspberry-Rosemary Sorbet

--Entree--
P
ork Wellington with Onion Apple Sauce  (Emeril Lagasse-Emeril’s)
Pommes Duchesse (August Escoffier-Ritz Hotel)

Fall Vegetables
Roasted
With Juniper Berries And Walnuts  (Daniel Boulud-Daniel)
Sour cream Bread (James Beard-Father of American Cuisine)

Chateau Lafon-Rochet Saint Estephe Grand Cru Classe 1989

--Fromage--
An Assortment of World-Class Cheeses

Dow Vintage Port 1977

--Desserts--
Fall Fruit Fricassee with Caramel Ice Cream (Daniel Boulud-Daniel)
Lemon Raspberry Meringue Pie (Nick Malgeri-Peter Kumps Cooking School)
Chocolate and Almond Cake (Julia Child-TV Chef and Food Writer)

Domaine Coyeux Muscat

Roots Of Flavor

--Soup--
Roasted Root Vegetable Soup

                         Chateau de la Maltroye Satenay Blanc Premier Cru "La Comme" 1994
--Seafood--
Scallops and Spinach with Orange Ginger Root Vinaigrette
                         Schmitt Sohne Piersporter Michelsberg Spatlese 1994
--Salad--
Pear and Celery Root Salad
                         Schmitt Sohne Piersporter Michelsberg Spatlese 1994
--Intermezzo--
Lemon Fennel Sorbet

--Entree--
Rib Roast of Beef with Horseradish Root and Walnut Sauce
Carrot and Potato Gratin
Balsamic Glazed Beets
Sautéed Pearl Onions and Sugar Snap Peas
Onion Lovers Bread and Butter
                           Vieux Chateau L'Abbaye St. Emilion Grand Cru 1988
--Fromage--
An Assortment of Continental Cheeses
                           Croft Vintage Port 1977
--Desserts--
Sweet Potato Cream Pie
Carrot Pudding with Rum Hard Sauce
Lemon Ginger Root Cake with Lemon Cream Frosting
                           Renwood Late Harvest Zinfandel 1994

An Evening In The French Countryside

--Soup--
Tomato and Tarragon Soup

                           Jean Picard Sancerre 1994
--Appetizer--
Goat Cheese and Herb Turnovers
                           Jean Picard Sancerre 1994
--Salad--
Beet Salad with Walnuts
                           Jean Picard Sancerre 1994
--Intermezzo--
Tangerine Carrot Sorbet

--Entree--
Boneless Beef Rib Roast with Glazed Onions and Port
Potato Gratin with Cream
Summer Vegetable Casserole with Basil and Black Olives
Six Herb Bread and Butter
                           Chateau Belair-Marquis D'Aligre Margaux Grand Cru Exceptionnel 1983
--Fromage--
An Assortment of Country French Cheeses
                           Croft Vintage Port 1977
--Desserts--
Cherry Clafoutis
Lemon Tart a la Nicoise
Chocolate Cake de Nancy
Lavender and Toasted Almond Ice Cream
                           Chateau M Dessert Wine

Spring Awakening

--Soup--
Cream of Asparagus Soup with Morels

                                  Rene Mure Cote de Rouffach Gewurztraminer Grand Cru 1994
--Salad--
Beet and Orange Salad
                                    Rene Mure Cote de Rouffach Gewurztraminer Grand Cru 1994
--Appetizer--
Red and Yellow Pepper Terrine with Watercress Sauce
                                   Rene Mure Cote de Rouffach Gewurztraminer Grand Cru 1994
--Intermezzo--
Gingered Peach Sorbet

--Entree--
Filet of Veal en Croute with Paprika Cream Sauce
Golden Mashed Potatoes with Parsnips and Parsley
Spinach Parmesan
Sautéed Pearl Onions and Sugar Snap Peas
Six Herb Bread and Butter
                                   Chateau Haut Batailly Paulliac Grand Cru Classe 1970
--Salade--
Simple Salad with Fines Herb and Shallot Vinaigrette

--Cheese--
An Assortment of British and French Cheeses
                                   Cockburn Vintage Port 1967
--Dessert--
Cour La Crème With Strawberry Sauce
Deep Dish Raspberry and Black Cherry Pie 
   With Crème Anglaise Ice Cream
Lemon Lattice White Chocolate Cake
                                   Bonny Doon Muscat Glaciere

An Evening With Emeril Lagasse In New Orleans

--Soup--
Cucumber Crawfish Soup with Dill Cream

                                   Chateau Carbonnieux Pessac-Leognan Graves Grand Cru Classe 1995
--Seafood--
Crawfish Etouffee en Croute
                                   Chateau Carbonnieux Pessac-Leognan Graves Grand Cru Classe 1995
--Appetizer--
Fried Wild Mushroom Salad with  Wild Mushroom Dressing
                                   Clos Beauregard Pomerol 1981
--Intermezzo--
Mint Julep Sorbet
--Entree--
Pork Wellington with Onion Applesauce,
 Candied Butternut Squash and Mango Chutney
Spinach Cakes
Smothered Okra and Tomatoes
Pumpernickel Rolls and Butter
                                   Chateau Montrose St. Estephe Grand Cru Classe 1974
--Salade--
Simple Salad with Emeril’s Herbed Vinaigrette
--Fromage--
An Assortment of French Cheeses
                                   Cockburn Vintage Port 1967
--Desserts--
Creole Cream Cheese Ice Cream with Strawberry Sauce
Banana Cream Pie with Banana Crust and Caramel Drizzles
Raspberry Chocolate Cheesecake
                                   Chateau Guiraud Sauternes Premier Cru Classe 1983

Summer Bounty

--Soup--
Tomato Soup with Orange and Basil

                                   Moet and Chandon White Star Champagne Brut
--Seafood--
Scallop Mouse with Vermouth Sauce
                                   Joseph Drouhin Puligny Montrachet Grand Cru 1994

 

--Appetizer--
Roasted Beet Salad with Beet Greens and Feta Cheese
                                   Joseph Drouhin Puligny
                                    Montrachet Grand Cru 1994
--Intermezzo--
Rosemary - Raspberry Sorbet
--Entree--
Roasted Pork Loin with Three Mushroom Sauce
Scalloped Potatoes with Spinach and Nutmeg
Vegetable Cake Provencal
Pusstabrot Bread and Butter
                                   Chateau Figeac St. Emilion Premier Grand Cru Classe 1974
--Salade--
Simple Salad with Lemon, Fines Herb and Shallot Vinaigrette
--Fromage--
An Assortment of British and French Cheeses  
                                                     Warre Vintage Port 1977
--Desserts--
Summer Fruit Terrine with Raspberry Peach Sauce
Raspberry and Lime Custard Tart
Spice Cake with Mocha Buttercream and Toasted Almonds
                                    Villa de Monte Vin Santo  Toscano 1979

An Evening With Daniel Boulud In New York

--Soup--
Curried Cream of Cauliflower and Apple Soup

                                    Henri Germain et Fils Mersault-Charmes 1992 Premier Cru
--Seafood--
Prawn and Chanterelle Casserole with Garlic
                                    Henri Germain et Fils
                                     Mersault-Charmes 1992 Premier Cru
--Salade--
Celeriac and Escarole Salad with Apple Chips
                                    Reinbold Haart Piesporter
                                     Goldtropschen Auslese Riesling 1989
--Intermezzo--
Concord Grape Sorbet
--Entree--
Boneless Rib Roast with Glazed Onions and Port
Caramelized Turnips with Rosemary and Honey
Fall Roasted Vegetables with Juniper Berries and Walnuts
Pain de Campagne Honfleur and Butter
                                   Chateau Corbin St. Emilion Grand Cru Classe 1989
--Fromage--
An Assortment of French Cheeses
                                   Taylor Vintage Port 1960
--Desserts--
Caramelized Apple Tart Lyonnaise
Fall Fruit Fricassee with Caramel Ice Cream
Chocolate Almond Cake
                                   Erdener Bulslay Eiswein Riesling 1991

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--Sopa--
Fresh Water Prawn Bisque

                                   Cava Mallorca Brut Reserva
--Primero--
Orange Salad with Garlic and Red Wine
                                   Adegas das Eiras O Rosal 1996
--Pescado--
Fish Pate
                                   Adegas das Eiras O Rosal 1996
--Sorbete--
Pomegranate-Tangerine Sorbet
--Secundo--
Stuffed Pork loin-Cadiz Style
Layered Eggplant, Potato and Tomato Casserole
Peas Valencia Style
Spanish Country Bread
                                   Muga Rioja Gran Reserva 1982
--Queso--
An Assortment of Spanish Cheeses
                                   Taylor Vintage Port 1960
--Postre--
Caramel Custard
Drunken Cake
Sweet Cheesecake with Mint
                                   Lustau Oloroso Del Tonel Sherry 1996
--Soup--
Tomato Herb Soup (Thyme and Marjoram)
Chateau Vieux Gaubert Graves 1994
--Seafood--
Salmon and Sole Terrine (Parsley, Chives and Tarragon)
Jean de MoulesartChassagne-Montrachet Premier Cru 1996 
--Appetizer--
Wild Mushroom and Basil Tart 
Marques de Murrieta Rioja Castillo Ygag Gran Reserva Especial 1989
--Intermezzo--
Lemon Verbena And Mint Sorbet
--Entree--
Veal Shanks Braised in Red Wine with Herbed Demiglace
   (Thyme, Rosemary, Marjoram, Bay Leaf, Parsley and Sage)
Buttered Noodles with Parsley and Chives
Carrots with Orange and Rosemary
Haricots Verts with Shallots and Herbs
Herbed Pettie Pains with Butter
Maurice Chapuis Aloxe Corton Premier Cru 1995 
--Fromage--
An Assortment of Continental Cheeses
Martinez Vintage Port 1955
--Sweets--
Lemon Balm Cheesecake
Apple Tarte Tatin with Rosemary
Chocolate and Mint Fudge Cake
Chateau Guiraud Sauternes Premier Cru 1990 
--Soup--
Rustic Onion Soup
Domaine du Chateau de Puligny-Montrachet 
Premier Cru 1997
--Seafood--
Baked Scallops with Butter and Bread Crumbs
Domaine du Chateau de Puligny-Montrachet Premier Cru 1997
--Appetizer--
Spinach Tart
Domaine du Chateau de Puligny-Montrachet Premier Cru 1997
--Intermezzo--
Concord Grape Sorbet
--Entree--
Roast Guinea Fowl with Figs and Grapes
Gratin of Red Cabbage and Apples
Potatoes with Onions, Chestnuts and Bacon
Buttered Haricot Verts
Honfleur Country Bread
Domaine Jean Marc Bouley Volnay 1997
--Fromage--
An Assortment of French Country Cheeses
Dow Vintage Port 1977
--Sweets--
Pear Tart
White Wine Cake with Hot Fruit Compote
Chocolate Baked Custard

Chateau Pierre Bise Coteaux de Layon 1997 

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Updated July 16, 2016