Menu and Wine Pairings



Foie Gras Terrine with Caramelized Apples
Lobster Bisque with Armagnac
1995 ZIND HUMBRECHT WINTZENHEIM GEWÜRZTRAMINER

Roast Beef with Shallot Confit and Port Wine Sauce
Buttery Sautéed Potatoes
Mixed Mushrooms with Garlic
Braised Savoy Cabbage with Bacon
1995 LOUIS JADOT BEAUNE BOUCHEROTTES

Poached Pears with Mascarpone Cream and Chocolate Sauce
Hazelnut Butter Cookies

1996 QUADY ESSENSIA



            
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