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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
Potage of leeks, Yukon gold
potatoes, saffron threads with fried leeks
Chardonnay, Kunde, Sonoma, California 1999
Salad
Warm Goat
Cheese Crouton Salad:
Baby spinach, balsamic grilled
onions and peppers, roasted red pepper vinaigrette, warm goat cheese croutons
and Yukon gold kettle chips
Fume Blanc, Dry Creek, Sonoma, California 1998
Appetizer
Pan Seared Wild Duck breast
served with mushroom strudel, sautéed spinach shallots and toasted pine nuts,
and a Raspberry infused balsamic port reduction
Pinot Noir, La Crema, Sonoma, California, 1998
Intermezzo
Raspberry Granité
Entrée
Veal stuffed Chateau of Beef
Wellington with the Chef’s potatoes, grilled asparagus, and a morel demi glace.
Cabernet Sauvignon, Clos
du Val “Stag’s Leap”, Napa Valley, 1997
Dessert
Individual chocolate eruptions
of Molten Lava cake laced with Chambord and crème anglaise with fresh
raspberries
Sauternes, Chateau
Saudiraut, France, 1997
The Chef’s
final offering of Stilton cheese and Churchill’s 1983 Vintage Port
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