Gloria Ferrer, Blanc de Noirs

Artists Palate of Salmon
Salmon Tartar, House Cured Salmon and Salmon Caviar Served on a Rye-Buckwheat Pallet with Dill Mascarpone and Mustard Creme
Ponzi, Pinot Gris, 1995

Consomme of Forest Fungi
Garnished with Black Truffle, Yellowfoot Chanterelles and Wild Mushroom Custard
Gloria Ferrer, Pinot Noir, 1995

Interpretations of Sole
Georges Banks Lemon Sole Fillet, Topped with Mousseline, Wrapped in Napa Cabbage, Poached in Saffron Broth with Sole Quenelles
Zind-Humbrecht, Riesling, 1990

Cranberry Spice Sorbet

Symphony of Moulard Duck
Seared Breast, Leg and Thigh Confit Roulade and Foie Gras Dried Cranberry and Green Peppercorn Demiglace
Domaine Tour du Bon, Bandol, 1994

Renditions of Chevre
Vermont Chevre Encased in Phyllo, Roasted, Served Atop Field Greens, Garnished with Maytag Farms Blue Goats Cheese, Walnut Vinaigrette

Exploration of Pear
Seckel Pear Baked in Puff Pastry, Bavarian of Asian Pear, Poached Bartlet Pear Slices, Raspberry Coulis, Cre`me Anglaise
Fonseca Ten Year Tawny Port