Chef’s Choice Passed Hors d’Oeuvres
R&L Legras Brut Blanc de Blancs Grand Cru
First Course
Monkfish / Mushroom Crust / Burre Rouge
Sarget de Gruaud Larose 2003 & Gruaud Larose 2004
Second Course
Stuffed Quail / French Lentil Cake / Madeira Jus
Gruaud Larose 2001 & Gruaud Larose 2006
Third Course
Bison / Smoked Vegetable Bread Pudding / Red Wine Reduction
Gruaud Larose 1995 & Gruaud Larose 1998
Fourth Course
Artisan “Hard” Cheese Plate
Gruaud Larose 1989
Fifth Course
Tangerine Layer Cake / Vanilla Ice Cream
Guiraud Sauternes 2001