Novelty
Monday, Oct 23, 2000
Bruce Cooper, Executive Chef
Peter Horty
Dinner Chairman
Menu
(Click each Dish to View Presentation)
Reception
Oysters with Ossetra Caviar
Salmon tartare
Lobster Salad
Louis Roederer, Brut NV
First Course
Elk Carpaccio, French Green Lentil Flat
Bread,
Rosemary & Red Onion Jam
Henri Bourgeris, Meneton Salon Le Pricuré, 1999
Second Course
Warm Beet Soup,
Celery Cream & Pheasant Confit
Heidi Schröck, Zweigelt, 1998
Third Course
Seared Breast of Wood Pigeon, Foie Gras,
Gala Apples, Hazelnuts & Chanterelle
Sauce
Y. Amirault, Bourgueil, Le Petit Cave, 1997
Fourth Course
Roasted Scottish Hare, Potato Gnocchi,
Brown Butter & Squash Puree
Chateau Talbot, St. Julien, 1989
Fifth Course
Muskox and Veal, Truffle Risotto,
Red Wine Reduction & Roasted Garlic
Oil
San Pio Mastrojanni, 1995
Sixth Course
Spanish Cheese Selections
Cabrales, Garrotxa, Queso Ibores
Prado Enea, Gran Reserva, Rioja 1991
Dessert
Camp Fire S'mores
Castoro Cellars, Late Harvest Zinfandel
Paso Robles, 1996