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The Chef’s Table
The Chef’s Amusé
A canapé
of our house
smoked salmon, Belgian endive with a potato gaufrette and
mignonette of caper
and red onion
Champagne, Louis
Roederer, Brut Premier, Reims, France
Soup
Consommé of roasted capon with
savory sage custard crouton and paysanne of vegetables
Sauvignon Blanc,
Markham, Napa, California 1999
Salad
Organically grown baby field
greens with fresh hearts of palm and warm goat cheese
croutons, honey infused
herb vinaigrette and candied pecans
Fume Blanc, Dry Creek,
Sonoma, California 1998
Appetizer
Pan seared wild duck breast
served with savory mushroom bread pudding,
wilted spinach and a balsamic port
reduction and toasted pine nuts
Merlot, Arrowwood,
Sonoma, California, 1997
Intermezzo
Indian River citrus granité
Entrée
Chilean sea bass, shallow
poached in Champagne and fennel with tomato concassé
and sliced kalamata olives, monte au buerre, Lyonnaise
potatoes and fresh asparagus
Cabernet Sauvignon,
Stonestreet, Alexander Valley, 1997
Dessert
Fresh raspberry “Mille
Fuille”
raspberries layered with chantilly cream and Toasted almond
tuiles,
Garnished with petite chocolate truffles
Sauternes, Chateau
Saudiraut, France, 1997
Frambois, Bonny Doon,
Santa Cruz, California
The
Chef’s final offering of Stilton cheese
and Churchill’s 1983 Vintage Port
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