First Course
Charlotte of Tarragon Cured Salmon with Cucumber and Crème Fraîche
2005 Saint Romain Blanc
Second Course
Scallop and Crayfish Gratin, Topped with Herbed-Cheese Crumbs
2005 Puligny Montrachet, 1er Cru, Les Chalumaux
Salad
Wild Mushroom and Black Truffle Flan atop a Salad of Baby Field Greens; Hazelnut Vinaigrette
2005 Beaune 1er Cru, Champs Pimont
Entrée
Semi-Boneless Poussin à la Dijonnaise
Garnished with Salsify Frites and Tuscan Cabbage
2005 Volnay Santenots 1er Cru
2005 Gevrey-Chambertin 1er Cru Les Cazetiers
Dessert
Petite Chestnut Cake Served Warm with Soft Center; Garnished with Honey-Pecan Ice Cream and Chocolate Sauce
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