Reception
Passed Hors D’Oeuvres
Pierre Sparr Brut Crémant d'Alsace Réserve NV
Dinner
Choucroute of Black Bass, Shrimp and Scallops
Zind-Humbrecht Riesling Alsace Turckheim Herrenweg 2002
White Asparagus Soup
Veal Quenelles and White Truffle
Casoulet with Roasted Pheasant and Viand de Grison
Fava Bean and Rosemary
Marcel Deiss Pinot Noir Burlenberg Vieilles Vignes 2001
Lamb Wellington, With Foie Gras and Pfefferlinge,
Port wine reduction
Muga Rioja Reserva Seleccion Especial 2000
Frazier Cabernet Sauvignon 2001
Fresh Plums and Wild Berry Compote,
Chocolate Sabayon and Roasted Filbert Glaze
Paul Blanck Gewürztraminer Alsace Grand Cru
Furstentum Sélection de Grains Nobles 2000
Per Jacobsen-Executive Chef/Owner