Intimate Dinner

APPETIZER

SAFFRON BUTTER POACHED MAIN LOBSTER
Black Truffle and Celery Root Timbale
Louis Latour Mersault 1994

ENTREE

Guest Choice

HERB CRUSTED RACK OF LAMB
Rosemary Roast Shallot Jus, Wild Mushroom Brioche Flan

or

CRISP YUKON POTATO CRUSTED STRIPED BASS
Nicoise Vegetable Ragout, Red Wine Fumet
Chateau Beau-Sejour Becot, St. Emillion, 1995

CHEESE COURSE

ARTISAN CHEESE SAMPLER
Unique Farmstead Cheeses, Presented with Champagne
Grapes and Toasted Baguettes

DESSERT

FONDUE PRESENTATION
Served to each Table with Skewers for Dipping
Fingers of Poundcake, Toasted Almond Biscotti and
Ginger Shortbread, Mosaics of Fresh and Dried Fruit
Warm Chocolate Fondue

Tattinger Brut la Francaise

FRIANDISES

French Roasted Decaffinated Coffee and Tea

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• Intimate Dinner
• Luncheon
• Gala Dinner
• Summer Wedding
• Hors D'Oeuvres
• Fall Menu
• Dinner by the Bite