Smoked Tuna and Saffron Potato

Red Pepper Saffron Aioli with Capers and Poppy Seeds

Carpaccio of Veal and Arugula Smoked Tomato Chantilly

Foie Gras Mousse and Toasted Anise Phyllo Crisp

Deep Fried Calamari with Red Onion Marmalade and Warm Stuffed Fingerling Peppers with Ancho Duck Confit

Pineapple Glaze Amuse of Artichoke Heart and Ruby Grapefruit

Chestnut Honey and Buttermilk Panna Cotta

Pan Roasted Noisette of Chilean Sea Bass

Truffed Yukon Gold Potato Mousseline

Wilted Leeks and Fava Beans with three Emulsions

Chalk Hill Chardonnay, Sonomo, California 1994

Chilled Mirabelle Plums in Ginger Lime Broth, Smoked Breast of Squab, Wild Mushroom Boudine and Liver Timbale, Three Grain Mustard Hollandaise Zinfandel Reduction
Steele "DuPratt Vineyard" Zinfandel, Mendocino County, California 1994

Composed Seasonal Greens, Beet and Crescenza Cheese Terrine, Rhubarb Crisp with Roasted Garlic and Raspberry Balsamic Dressing
Johannisberg Riesling, Jekel, Monterey, California 1995

Glazed Chocolate and Banana Pt, Tangerine Sorbet with warm Macadamia Nut Caramel Sauce and Petits Fours
Peter Lehmann Semillon, Australia 1992

Duquesne Club Kona Blend Coffee