Reception

Georg Champagne, NV

Le Dinner

First Course

Crispy Black Bass, Cockle Claim Risotto, Provencàle Sauce

Chateau Calissane Cuvée du Chateau Rosé, 2003

Second Course

Diver Sea Scallop in Shell, Melted Leeks, and Black Truffles

Chablis Grand Cru Vaudésir, 1996

 

Third Course

Roasted baby Pheasant, Butternut Squash, Chestnut Ravioli, and Pinot Noir Glaze

Belle Vallée Cellars Oregon Pinot Noir, 2002

 

 

Fourth Course

Pepper Crusted Lamb Loin, Yukon Gold Potato Puree with Wild Mushrooms

Amarone della Valpolicella Due Torri, 1990

 

 

 

Dessert

Warm Dried Fruit Financier with White Chocolate Ice Cream

Warm Spiced Rum

Assorted Petit Fours of Jellies and Chocolate Truffles

Coffee, Tea