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First course
Ceviche of Striped Bass
With avocado, lime, cilantro, jalapeno, kim chee and fried tortilla
Louis Roederer Vintage 2002
Second Course
Native Cod
In a fine herb persillade with heirloom tomato confit, onion marmalade, tomato consommé
and an herb-scented olive oil
Marc Bredif Vouvray 2005
Third Course
Sauteed Wild Scottish Langoustine
And ravioli of lobster and wild mushrooms and langoustine essence
Regnard Grand Regnard 2004
Fourth Course
Torchon of Foie Gras
And seared foie gras with pickled rhubarb, plum nage, roasted plum and gingerbread tuile
Domaine Ott Claire de Noirs, Ch. de Selle 2006
Fifth Course
Tasting of Kobe Beef
Butter poached sirloin of Kobe beef and Kobe beef tartare with wild mushroom salad, crispy potato cake,
and red wine reduction
Querciabella Camartina 2004
Dessert
Chocolate Obsession
Cholcolate parfait with peanut butter mousse, Oreo cookie crust and caramel panna cotta
Ramos Pinto 10 Year Tawny "Quinta de Ervamoira"
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