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Le Menu |
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Amuse Bush |
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Quail Egg & Caviar |
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~ First Course ~ |
| Chilled Butternut Squash Soup |
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with Lobster Stuffed Zucchini Blossom |
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| Matching Wine: Domaine St. Michelle de Blancs |
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~ Second Course ~ |
| Seared Foie Gras |
| with Mango and 20 year old Port Wine |
| Matching Wine: Chateau St. Jean '03 Gewurztraminer |
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~ Third Course ~ |
| Day Boat Scallops |
| with Fricassee of Wild Mushrooms and Pistou |
| Matching Wine: Trimbach Riesling '02 |
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~ Fourth Course ~ |
| Poached Halibut |
| with Black Truffle Plenta and Essence of Basil |
| Matching Wine: Vin d'Alsace pinot Blanc '03 |
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~ Fifth Course ~ |
| 21 Day Dry aged Rib eye |
| with Potato Glette and Red Wine Sauce |
| Matching Wine: Casillero del Diablo '03 Cabernet Sauvignon |
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~ Dessert ~ |
| French Cheese Plate with Mission Fig |
| Banana Banana Banana |
| Matching Wine: Vinga del Papa '98 |
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