Friday, 5th March 2004
7:30 PM – APÉRITIF
8:00 PM – DINNER
SMART CASUAL

Apéritif
Möet & Chandon Nectar Imperial Champagne

Menu
Duo of Salmon and Scallops Marinated in Dill, Virgin Olive Oil and Caviar
Corton-Charlemagne, Grand Cru 1997 (en Magnum)
Salad of Sautéed Veal Sweetbreads & Scampis, Xeres Scented Sauce
Pernand-Vergelleses, 1er cru Ile de Vergelleses 1999
Grilled Seabass Fillet, Eggplant Caviar, Bouillabaisse Style Sauce
Savigny-les-Beaunes, 1er Cru Les Lavieres 1990 (en Magnum)
Blackcurrant Sorbet
"Paupiette" of Quail in Green Cabbage and Lentils with Foie Gras
and Truffle Sauce
Corton Bressandes, Grand Cru 1996
Selection of French Farm Cheeses
Corton Grand Cru, Clos du Roi 1993 (en Magnum)
Soft Dark Chocolate Cake, Roasted Apricots, Pistachio Sauce
Hardy's Vintage Port 1983
Coffee, Tea & Petits Fours