RECEPTION
Tuna, Grilled Toast, Mushroom Slaw
Smoked Salmon
Bourgogne (blanc) 2014 (Lalou Bize) LEROY
DINNER
* * *
Butter Poached Halibut
Lump Crab Meat, Sauce Béarnaise, Asparagus
Corton-Charlemagne GC 2009 BONNEAU du MARTRAY
* * *
Tartlet, Spinach en’ Branche, Poached Egg
Roasted Pepper Relish
Volnay 1er ‘Les Champans’ 2009 H. de MONTILLE
* * *
Galantine de Poulet, Foie Gras, Mushrooms, Reduction Sauce
Duck Confit Toast, Ginger Aioli
Chambolle-Musigny 1er ‘Les Charmes’ 2005 HUDELOT-NOELLAT
* * *
Pork Loin Wellington, Pork Terrine “Head Cheese”, Sauce Espagnole
Baby Back Ribs, Black Bean BBQ Glaze
Chambolle-Musigny 1er ‘Les Charmes’ 2006 PONSOT
Proprietor/Executive Chef
Jan Jorgenson
