Vintage Wine Tasting and Awards Dinner
Passed Hors d’oeuvres
Canapés of Smoked Rainbow Trout on Caraway Toast with
Pickled Cucumber and Horseradish Crème
Walnut Biscotti with Roasted Figs, Serrano Ham, and Balsamic Syrup
Peppered Carpaccio of Venison on Grilled Herb Flat Bread with
Wild Berry-Sweet Onion Marmalade
Sugar cane Smoked Duck Breast on Wild Mushroom Grit Cake with
Truffled Leeks and Red Wine Glaze
1983 Robert Ampeau Meursault Charmes
1972 Domaine Romanée Conti Romanée St. Vivant
1970 Chateau Cos d’ Estournel, St. Estephe
1970 JC Pichot Vouvray “Moelleux”
1966 Dom Perignon
1975 Dom Perignon
1978 Dom Perignon
The Seated Dinner
Beluga Caviar Arranged with a Trio of Marinated Louisiana Shellfish,
Homemade Crème Fraîche, Toast Points, and Traditional Accoutrements
de Ladoucette “Baron de L” Pouilly Fumé 1997
Terrine of Hudson Valley Foie Gras and White Asparagus with
Apricot Beignets and Toasted Pine nuts
J.C. Pichot “Les Larmes de Bacchus” Vouvray 1996
Prosciutto-Wrapped Quail Breast with Herbed Brioche Stuffing; on a Fricassee of
Porcini Mushrooms and Leeks with an English Pea Purée
Jacques-Frédéric Mugnier “Les Amoureuses” Chambolle-Musigny 1997
Garlic and Coriander-crusted Rack of Colorado Lamb with
Yukon Potato-Spinach Gratin with Baby Striped Beets and Cabernet Reduction
Chateau Sociando-Mallet, Haut-Médoc 1995
Selection of Imported and Domestic Artisan Cheeses
Blandy’s “15 year” Malmsey, Madeira
“Neapolitan” Chocolate Truffle with Louisiana Strawberries and Candied Orange
Mas Amiel, Maury 1980
Friandises
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