May 30, 2003

 

 

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WINE TO BE PROVIDED BY GUESTS!



Wines to be provided by Guests

Appetizers

Avocado, Tuna & Mousse Foie Gras Tartar on Candied Roasted Shallot Puree with Laced Baguette Cracker

Soup

Cold Harlequin Asparagus Soup
White & Green Asparagus scented with Ginger & Pink Peppercorns garnished with
Pickled Green & White Asparagus & Crispy asparagus Fronds

Pasta

Alsatian Pan Noodles with Oven dried Tomato & Olive Oil Coulis

Fish Course

Baked Noisette of Dover Sole topped with Snow Pea Butter & Potato
Bouquette on Preserved Lemon Beurre Blanc garnished with Petite Tomatoes & Snow Pea Beans

Meat Course

Crown Roasted Rack of Cumin scented Lamb on a Rissoulet of Potato & Red Carrots
with a Raisin & Onion Jus & Fava Beans

Cheese Course

Fourme d’Ambert on Oven Roasted Red Grapes & Fennel with Serrano Chile
Relish & Celery Leaf

Dessert Course

Frozen Chocolate Glace Soufflé