First Course
Autumn Squash Bisque
matsutake mushrooms and smoked paprika oil
Autumn Squash Bisque
hendri poiron, muscadet, 2003
Second Course
Frisee Salad
truffle pomme frites, rabbit confit and quail egg
Frisee Salad
tiamo, pinot grigio, 2006
Third Course
Souffle
ham, smoked cheddar and melted leeks
Souffle
jean marc burgaud, beaujolais, 2005
Fourth Course
Pheasant
parsnip puree, chanterelle mushrooms, foie gras custard, and apple salad
Pheasant
walnut city wineworks, pinot noir, 2006
Fifth Course
Pork Tenderloin
lentils, chorizo and whole grain mustard
Pork Tenderloin
la grange de piaugier, cote du rhone, 2003
Sixth Course
Grass-Fed Beef
lobster mashed potatoes and red wine sage jus
Grass-Fed Beef
matt black, shiraz, 2004
Cheese Course
Smoked Blue Cheese
heirloom beets, walnuts and onion marmalade
Smoked Blue Cheese
la raphaelle, cote du roussillon, 2003
Dessert Course
Spice Cake
poached pear and cardamom ganache
Spice Cake
biguro, brachetto, 2006
Ninth Course
Sweet Potato Tart
hazelnuts, port wine caramel and bourbon cream
Sweet Potato Tart
r.l. buller, tokay, nv
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