Chaine des Rôtisseurs
DINNER MENU

Hors d’Oeuvre
Magnums of Pol Roger
 

First Course

Jail Island Salmon and Crab Timbale,
Roasted Lobster Sauce
Cline Oakley Blanc, 2001

Second Course

Whole Roasted Monkfish Tail
Natural Juices, Oyster Bread Pudding
Wm. Febre Chablis 1 er Cru Montmains, 1999

Third Course

Seared Rabbit Bolognese, Ditalini Pasta
Martizza Barbera Del Monferrato, 1997

Fourth Course

Skillet Seared Veal Mignonette,
Melted Foie Gras, Pancetta Flecked Baby Spinach
Girardin Latricieres-Chambertin Grand Cru, 1999

Fifth Course
Assortment of Gourmet Cheeses
Domaine La roquette Chateaneuf du Pape, 2000


Sixth Course
Milk Chocolate Amaretto Flan
Chateau Vari Monbazillac, 1997