1st course- Porcini Dusted Sea Scallops and Foie Gras Club, Port wine reduction, Jaffurs Voignier 2001

2nd course- Amberjack wrapped with Parma Ham, Napa Cabbage and Fresh Sage, Cakebread Chardonney 2003

3rd course- Butter poached lobster with Champagne and Tarragon, Louis Latour Chablis Premier Cru 2000

4th course- Intermezzo

5th course- Seared Rabbit Saddle with Snap Peas and Snow Pea Shoots, Truffle Sauce, Sokol Blosser Pinot Noir 2001

6th course- Black Angus Beef Duo, Beef Tenderloin and Smoke Beef Pave, Madeira wine Demi with the essence of Lingonberries, Roasted Baby Beets, Hanna Cabernet Sauvignon 2001

7th course-Stilton and Bacon Cheese Cake served with Upland Cress and Fruit Chutney, Graham's 20 Year Tawny Port