PASSED HORS D'OEUVRES
Steak Tartar in Sesame Cone
Crab Cheesecake
Prosciutto Wrapped Shrimp a la Plancha
Truffled Cauliflower Tartlet
Osetra Caviar Action Station with Traditional Accompaniments
Bellecart Salmon Brut Rose
FIRST COURSE
Seared New Bedford Scallops
Creamy Lobster Risotto, English Peas, Maitake, Yuzu Emulsion
Romoissenet Chassagne-Montrachet 1er Cru Moregot 2010
SECOND COURSE
Pomegranate Glazed Duck Breast Salad
Red Oak, Frissee, Radish, Poached Pear, Port Vinaigrette
Williams Selyem Russian River Pinot Noir 2013
THIRD COURSE
24 Hour Berkshire Pork Belly
Braised Spring Greens, Salsify, Parsnip, Smoked Ham Jus
Marchesi de Cordano Santinumi Montepulciano d’ aBruzzo 2008
FOURTH COURSE
Cabernet Braised Short Rib Rossini
Foie Gras Pate, Truffle Celeriac Puree, Natural Jus
Carte Blanche Proprietary Red Napa Valley 2010
DESSERT
Swiss Chocolate Bombe
Raspberry, Chantilly Cream, Pistachio Tuile
Banyuls Chapoutie
Clicquot Demi Sec
Graham’s Vintage 1994 Port
