Songs from Then and Now by vocalist Maci Miller

Louis Roederer, Brut Premier N.V. Brut,

Roederer Estate, Anderson Valley, Brut

Scallops baked in Mornay with essence of Lobster and Truffle Duchesse potatoes

Chante Allouette, Hermitage Blanc, 1998

Veal Sweetbread and a Crispy Bras d’ Or Oyster

Salsify and Caramelized Leeks

Champagne Vinegar Sauce and Osetra Caviar

Ramey, Russian River, Chardonnay, 2001

Foie Gras stuffed Breast of Baby Pheasant, sautéed with Lardons and Shallots Pea, Glazed Carrot and Fondant potato custard Faisan Demi-Glace

with Armagnac

Irancy, Cote du Moutier, Domaine Colinat, 2001

Purée of Stone Cherry and Raspberry

Seared and Roasted Black Truffled Crusted Noisettes of Lamb Gruyère Potato Gratin, Haricots Verts, Sautéed Cépes and Merlot Reduction

Balestard la Tonelle, St. Emilion, 1994

Turn of the Century style cheese selected by C. David Wolf

Domaine Durieu, Chateauneuf du Pape, 1999

On Miel de Chataîgnier Crème Fraîche with Candied Chestnuts

Essencia, Muscat, 2003

Miniature Chocolates and Tartlets with Coffee

Pâte de Fruits, Meringues, Pralines and Coffee

Construction of the Bellevue Hotel was begun in 1902 and the doors opened to the public on September 20, 1904.  Built in the French Renaissance style, with massive Palladian windows and a two-tiered ballroom, the new hotel epitomized the opulence of the Gilded Age--Tiffany and Lalique glass embellishments, sweeping staircases, glittering chandeliers, luxurious guestrooms, and fabulous restaurants.  It very soon won its name as the Grande Dame of Broadstreet.  Now refurbished after the wear and tear of time and painstakingly restored to its original state of grace, beauty, and grandeur, the Bellevue stands once again as a destination for all who value tradition and excellence. 

Our dinner "Then and Now" celebrates the Bellevue's 100th anniversary as a cherished Philadelphia landmark.