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smoked sturgeon with deviled eggs and basil-rose mayonnaise
1998 François Cotat Sancerre La Grande Côte

winter squash soup with porcini cream vodka-marinated rib roast
vegetable ragout with fresh herbs
jerusalem artichoke gratin with lentils
1997 Bruno Giacosa Barolo Falletto

double-baked three-cheese soufflés
1998 E. Guigal Condrieu

pear, pear, pear
lemon cornmeal cakes with lapsang
souchong chocolate sauce
1998 M. Chapoutier Muscat de Beaumes-de-Venise

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