Dinner and Wine Menu:

Aperitif
Georges Blanc, Cremant de Bourgogne “Brut d’Arzenay”

Appetizer
Carpaccio of Scallop Sweet Ikura with Truffle Scented Soy Vinaigrette
(Louis Jadot 1999 Chasaange Montrachet 1er Cru)

Soup
Roasted Cep Consomme Ravioli of Foie Gras
(D. Comte Armand 1999 Pommard Clos de Epeneaux Premier Cru)

Secondo
Crispy Best-End of Suckling Pig Caramelized Pear with Burgundy Escargot Ragout
(Louis Jadot 1999 Pommard 1er Cru Rug)

Blood Orange Granite

Main Entrée
Honey Glazed Challand farmed Duck Breast Olive Oil Puree with Thyme Infused Jus
(Oliver Leflaive 1999 St Aubin En Remilly)
(Domaine Hudelot 1999 Clos Vougeot Grand Cru)

Dessert
Chocolate Decoration (Tart, Mousse, Macaron and Ice Cream)
(Leon Beyer 1989 Vendages Tardives)

Coffee or Tea

Non Meat Options:

Aperitif
Georges Blanc, Cremant de Bourgogne “Brut d’Arzenay”

Appetizer
Carpaccio of Scallop Sweet Ikura with Truffle Scented Soy Vinaigrette
(Louis Jadot 1999 Chasaange Montrachet 1er Cru)

Soup
Roasted Cep Consomme Ravioli of Foie Gras
(D. Comte Armand 1999 Pommard Clos de Epeneaux Premier Cru)

Secondo
Grilled Portobello Mushroom melted Morzarella with Aged Balsamic
(Louis Jadot 1999 Pommard 1er Cru Rug)

Blood Orange Granite

Main Entrée
Bread Crusted Mediterranean Saint Pierre
Risotto of Barley with Pumpkin Confit and Pecorino
(Oliver Leflaive 1999 St Aubin En Remilly)
(Domaine Hudelot 1999 Clos Vougeot Grand Cru)

Dessert
Chocolate Decoration (Tart, Mousse, Macaron and Ice Cream)
(Leon Beyer 1989 Vendages Tardives)

Coffee or Tea