Aperitif de Printemps, Dry French Sparkling Wine with Cointreau and Blood Orange

Macaroni Stuffed with Foie Gras, Crayfish with Cajun Mayonnaise, Quail Eggs on Brioche with Creme Fraiche and Caviar, Olympia Oysters Mignonette, Smoked Trout on a Corn Blini, Barbecued Rabbit Parcel, Duck Confit on a Potato Wafer

Demitasse of Consomme Rossini

Eggs on an Egg in an Egg, Lightly Scrambled Local Eggs with Cultured Cream and Caviar
Cremant de Bourgogne Michel Freres Brut, 1992

Potato Timbale, Lobster and Foie Gras with Truffle Sauce
Croze-Hermitage Blanc Alain Graillot, 1995

Organic Greens, Pea Shoots, Foie Gras Mousse on Brioche and Truffle Vinaigrette
Gewurtztraminer Gustave Lorentz-Vendange Tardive, 1988

Sole with Foie Gras and Truffle Sauce
Mersault Thierry et Pascale Matrot, 1992

Granny Smith Apple Sorbet

Tournedo de Beef Rossini, Foie Gras, Truffles and Madeira Sauce
Chateau Haut Plantey Grand Cru St Emilion, 1983

Chocolate Covered Poached Pear in Armagnac Syrup, Stuffed with Foie Gras with Truffle Ice Cream and Armagnac Sauce, a Pastiche of Sweets, Truffles, Chocolate Covered Strawberry Black Ties
Muscat de Beaumes de Venise Domaine de Coyeux, 1993
Porto Barros Colheita, 1985