Champagne Reception

Foie Gras, Ahi Tuna,

Oysters and Veal Kidney

Michel Turgy, Blanc de Blancs, Mesnil-sur-Oger, 1999

 

Dinner

Fish Course

Poached Turbot with Lobster Cenelle

in Tarragon Sauce and White Truffles

Joseph Drouhin, Beaune, Clos des Mouches, 2002

First Course

Sweet Breads with oven-roasted Veal Short Ribs,

Leeks and White Truffle Lasagna

Mastrojanni, Brunello di Montalcino, 1997

Querceta, Brunello di Montalcino, 1997

Second Course

Braised Red Leg Partridge with Winter Vegetable Ragu

Parmigiano and White Truffle Risotto

Altesino, Brunello di Montalcino, 1997

Campogiovanni, Brunello di Montalcino, 1997

Third Course

Robbiola Cheese, Roasted Chestnuts and

Tuscan Castagnaccio

CapAnna, Brunello di Montalcino, Riserva 1997

Biondi Santi, Brunello di Montalcino, Riserva, 1997

Fourth Course

Braised Figs in Port Wine

with Pear Semifreddo

Chateau Coutet, Sauternes- Barsac, 1996