October 23, 2003

 

 

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Reception

Hors d’Oeuvres
Escargot au Pernod
Roasted Bone Marrow on Toasted Baguette with Spinach and Veal Jus
Foie Gras Terrine on Brioche with Grape Compote and Toasted Almonds

First Course
Butternut Squash Soup with Crème Faîche

Second Course
Scallops Verjus

Third Course
Crépe with Wild Mushroom Ragoût with Mushroom Broth and Truffle Oil

Fourth Course
Roasted Squab with Dried Fruit Vinaigrette

Fifth Course
Boar Loin with Root Vegetable Ragoût or Carrot Parsnip Puree

Dessert
Chocolate Pot de Créme with Coffee or Tea