Passed Hors D’oeuvres
Leg of Duck Confit Cakes, Berry Demi, Mango Salsa
Tuna Poke, Boniato Chips, Wasabi Caviar
Alain Thienot Grand Cuvee Champagne 1996
Dinner
Truffle Wild Mushroom Soup, Herbed Croutons, Goat Cheese Aioli
Pierre Cherrier Sancerre Domaine de la Rossignole Cuvée Vieilles Vignes 2003
Barbeque Spiked Wild Salmon, Spinach and Aged White Cheddar Gratin, Red Chili Corn, Apple Mango Chutney, Red Wine Reduction
Selene Merlot 2000
Strawberry Basil Sorbet
Three Grain Mustard Crusted Filet Mignon, Seasonal Wild Mushrooms
Braised Beef Short Rib Mashed Potatoes, Natural Au Jus,
Baby Green Beans
Domaine de la Charbonniere Chateauneuf du Pape Mourre des Perdrix 2000
Chef Johnny’s Cheese Plate
Titus Zinfandel 2001
Spiced Poached Pear, Molten Lava Chocolate Cake,
And Crème Fraiche
Les Clos Paulilles “Rimage” Banyul’s 2003
Johnny Vinczencz-Chef Roger Morlock-General Manager
Dwayne Adams-Chef De Cuisine