Wednesday, 16th June 2004

7:30 PM – APÉRITIF

8:00 PM – DINNER

Smart Casual

Apéritif
Grosset Polish Hill Riesling ‘99

The Classic Gourmet Menu
Gulf prawn marinated with cilranto potato wafer on cold gazpacho
Ch. Lafon Rochet 1994 - St -Estèphe
Ch. Lafon Rochet 1995 - St.- Estèphe

Confit of rabbit, wild mushroom cream baked in
shortcrust with parmesan cream bedded on spring onion emulsion
Ch. La Dominique 1994 - St.- Emilion
Ch. Sociando Mallet 1995 - Medoc

Pan-seared Feuille-de-Brick wrapped sage duck liver on apple confit,
with crispy brioche and a hint of pommery mustard
Ch. Grand Mayne 1995 - St.- Emilion
Ch. Clos Fourtet 1995 - St.- Emilion

Intermezzo
Strawberry yogurt

Penne rigate tossed in mascarpone fondue, with vodka & hazelnut dust finish, and a slice of smoked salmon
Grosset Piccadilly Chardonnay 1999

Oven-braised Greek style lamb shank in Chardonnay, star anis, saffron & vegetable, with chickpea crown with curly onion ring
Ch. Bahans Haut Brion 1994 - Graves
Ch. Calon Segur 1995 - St. -Estèphe

Fine French & Italian Cheese with dried fruit & water biscuits
Ch. Grand Puy Lacoste 1994 - Pauillac
Ch. Grand Puy Lacoste 1995 - Pauillac

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