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First Course

CORNELIUS GALLAGHER, OCEANA, NEW YORK CITY
Shrimp Poached in Herb Oil with Cauliflower Couscous, Pickled Daikon and Brown Butter
2000 STERLING VINEYARDS WINERY LAKE CHARDONNAY

Main Course

LAURENT GRAS, FIFTH FLOOR, SAN FRANCISCO
Veal Tournedos with Coconut, Chanterelles and Silver Thread Noodles
1999 STERLING VINEYARDS RESERVE CABERNET

Dessert

FABIO TRABOCCHI, MAESTRO, MCLEAN, VIRGINIA
Lychee Panna Cotta with Sugared Basil

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