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Starters

Spiced Apple-Calvados Cocktails
Butternut Squash Soup with Pancetta
Chickpea Fries with Sage and Parmesan

Main Course

Capons with Garlic Gravy
Sausage, Pine Nut and Oyster Stuffing
Creamy Potato Gratin
White Polenta with Wild Mushrooms
Autumn Fruit Compote
Brussels Sprouts with Onion and Bacon
Glazed Caramelized Carrots
Escarole and Roquefort Salad
Omelet Soufflé with Spinach and Goat Cheese

Wines


1998 Michel Tessier Meursault Les Charmes
1999 Guigal Brune et Blonde Côte-Rôtie

Desserts

Caramel Apple Parfaits
Fig Tart with Pistachio Crust

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