Winter, 2007

Une Déclinaison: Caviar, Croque-Monsieur, Foie Gras
American farm-raised ossetra caviar with celery sphere,
foie gras with watercress soup, & smoked salmon croque monsieur
~ Jean-Laurent, Brut Rosé, Aube, NV ~

Noix St. Jacques
Maine diver scallop roasted over laurel, ‘beignets’ of zucchini,
cilantro oil, ‘bordelais au beurre noisette’
~ Trimbach, Pinot Gris, Alsace, 2002 ~

Loup de Mer
Loup de mer with crispy skin, carrot emulsion, fine herbs
~ Francis Blanchet, Pouilly Fumé, “Cuvee Silice”, 2005 ~

Foie Gras
sautéed Hudson Valley foie gras, confit of quince & figs, armagnac sauce
~ Chateau Tirecul, “Cuvée Château”, Monbazillac, 2002 ~

Duo
American Kobe style beef, stuffed Quail, sauce bordelaise
~ Chateau Clarke, Listrac Medoc, 2003 ~

Selection de Fromage

Assortiments de Desserts