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MENU
APPETIZER
Gallete au Fruits de Mer
Lobster Salad with Avocado, Ikura and Fresh Tarragon, Served with Yuzu Vinaigrette
SOUP
Vichyssoise
Chilled Potato and Leek Soup, Garnished with Alaskan Crabmeat
SEAFOOD
Dover Sole en Croûte
Puff Pastry Filled with a Fillet of Dover Sole and Layered with Fresh Spinach and Sea Scallops, Baked to a Golden Brown and Served with Sea Urchin Butter Sauce
GAME
Cannelloni au Canard
Fresh Pasta Filled with a Savory Mixture of Duck, Shitake Mushrooms and
Foie Gras, Served with Pancetta Champagne Sauce and a Borolo Demi Glace,
Accompanied with Spring Flowers and Roasted Garlic
SORBET
Sakura Sorbet
ENTRÉE
Veal Scaloppini
Scaloppini of Veal Served with Twin Sauces of Creole Mustard Butter and a Marsala Demi Glace, Garnished with Smoked Salmon Risotto Cake, Sautéed spinach and Rissole Potatoes
SALAD
Japanese Musk Melon Accompanied with a Sun Dried Mascarpone Cheese Torte,
Served with Garlic Bread Sticks
DESSERT
Mille-Feuille Filled with Sweet Spring Berries and Topped with a Chocolate Cherry Wafer, Paired with Homemade Cherry Ice Cream
WINE SELECTION
APPETIZER
Champagne, Domaine Rene Barth "Cremant d'Alsace", France
The Cremant d'Alsace is a happy result of an alliance between Alsace grape
varieties and the traditional method which brings gentle effervescence
to Pinot noir, Riesling, Pinot Noir and Pinot Gris. Fresh and discreetly
fruity, it provides the inspiration for a host of gastronomic partnerships
throughout a meal.
SEAFOOD
Sauvignon Blanc, Frog's Leap 2006, California
The 2006 greets you with aromas of lemongrass, wet stone and delicate floral
notes, Subtle flavors of mineralogy and slate that peer through the citrus
and zest tones. Crisp and taut on the palate, this wine's bright acid makes
it bracing and refreshing.
GAME
Sangiovese Grosso, Campo del Bosco I.G.T. 2004, Italy
Campo del Bosco is only produced in exceptional years and in limited quantities.
The67b wine itself is deep ruby red in color and full- bodied. It
displays a lingering berry fruit perfume and a pleasant soft velvety finish,
which improves with aging until it reaches its maximum level. The wine
goes very well with meat dishes, game and pecorino cheese.
ENTRÉE
Merlot, L'Ecole No. 41 2004, Washington
The L'Ecole 2004 Merlot is rich and spicy, with aromatic aromas of nutmeg,
clove and cinnamon. This Merlot shows ripe black plum, blackberry and dark
flavors encased in a peppery, chocolate, blackberry finish.
DESSERT
Gewurztraminer, Barth Rene "Grand Cru Marckrain" 2004, France
The 2004 Gewurztraminer Marckrain offers a fascinating nose of celery salt, mint, peach, rose petal and nutmeg. A lush, subtly oily and sweet but juicy and refreshing palate presence and a gorgeous, lingering finish of rose petal, peppermint, honey, malt, mocha and a hint of chalk.
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April Escoffier Dinner SOLD OUT
