Foie
gras confit, "shot"
of chilled pea soup, carrot
emulsion
*****
Millefeuille
of crabmeat, mousse of smoked
salmon,
spring field greens, aioli sauce
2005 Carr, Sauvignon blanc,
Napa Valley
*****
Medallions
of monkfish on leek fondue,
shiitake mushrooms, truffle
sauce with a bouquet of fried
leeks
2006 Viognier, J.L Colombo,
Rhone Valley
*****
Beef
short ribs "pot-au-feu
pink and tender" and its
ravioli,
served in a horseradish sauce,
jardinière de legumes
2005 Belleruche Syrah, M. Chapoutier,
Rhone Valley
*****
Farm
ripened cheese served with walnuts
bread
*****
Roasted
Forelle pear segments with caramel
mousse dices,
Crushed macaroons, fresh blueberries
and coulis
Mavrodaphne of Patras, Achaia
Clauss, Greece
