First Course
Squab and Foie Gras Terrine
Salad of Hericot Vert, Aged Sherry Vinegar
2014 Puligny-Montrachet
Bouchard White Burgundy
Second Course
Corn Veloute, Truffled Lobster Salad
2009 Chateau La Garde
Pessac-Leognan White Bordeaux
Entrée Course
Your Choice Of
Veal Tenderloin
Fricassee of Morel Mushroom
2013 Ducru Beaucaillou
Second Growth Red Bordeaux
Arctic Char
Provencal Vegetables, Sauce Vierge
2014 Pommard
Premier Cru Red Burgundy
Dessert Course
Cardamom Pistachio Cherry Tart
Lemon Verbena Ice Cream
2008 Chateau Rieussec Sauternes
Semillon Blend Southern Bordeaux
Price: $150 per guest
