J. Lassalle Champagne, Premier Cru "Cuvee Angéline" 1992


Prosciutto di Parma with Reggiano Parmigiano and Balsamic Reduction
Didier Dagueneau Pouilly Fume "En Chailloux" 1998


Seared Hudson Valley Foie Gras with Rhubarb and Duck Reduction
Domaine Zind Humbrecht Pinot Gris, "Clos Windsbuhl" 1998


Grilled Scallop with Baby Zucchini and Provencal Butter Sauce
Michel Colin Deleger Chassagne Montrachet "Morgeot" 1999


Seared Salmon with Red Belgium Endive and Ginger Infused Duck Reduction
Westrey Pinot Noir, Reserve 1998


Star Anise Infused Apple Cider Sorbet


Roasted Cervena Venison with Crispy Polenta and Port Wine Venison Reduction
Groth Cabernet Sauvignon, Oakville 1997


Assorted Cheese with Homemade Brioche
Domaine Les Pailleres Gigondas 1998


Frozen Ginger Mousse with Mango Sauce
Domaine de Durban Muscat de Beaumes de Venise 1999