Hors D’Oeuvres

Long Island Duck Galantine

Pistachio and Foie Gras Stuffing, Onion and Cassis Marmalate,

Cumberland Sauce Served with Toasted Brioche.

Potage “Germiny”

Classic Chicken and Sorrel Soup Finished with Egg Yolk

Sautéed Fresh Alaskan Halibut Cheek

Miniature Vegetables, Tarragon and Fish Fume Reduction

Granité of Bourgueil Wine

Garnished with Seedless Peeled Grapes

Pan seared Filet of American Bison

with Native Herbs, Fresh Chanterelle Ragout,

Braised Red Cabbage Quenelles and Crisp Celery Root

Served with Yellow Corn Pancake and Sauce “Muscovite”

Medallion of Papillon Roquefort ,

Brie de Meaux, Tomme de Savoi,

Mache and Walnut Oil with Black Mission Figs

Classic “Concorde’ Cake

Chocolate Meringue Garnished with Arabica Coffee Ganache

Mixed Fresh Berries in a Pastry Basket

Crème Anglaise with Tahitian Vanilla Beans

Petit Fours