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| Guest Chef Menu |
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| Master Chef Maurice Brazier - June 20, 2008 |
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| First Course |
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| Coquilles Saint-Jacques Feuilletees |
| Scallops served in a puff pastry shell with a champagne-orange sauce |
| Wine: Moet & Chandon; Champagne, White Star |
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| Second Course |
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| Foie Gras a la Poele aux Quatre Poivres, Caramelise au Porto |
| Sautéed fresh foie gras with four peppercorn, caramelized and Port sauce |
| Wine: Chateau Lamonthe Guignard, Sauternes; 2003 |
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| Third Course |
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| Veloute’ de Choux Fleur Parfume aux Petales de Saumon Fume |
| Cream of cauliflower with Norwegian smoked salmon |
| Wine: Chassagne Mantrachet; Bourgogne Blanc, F.& L. Pillot; 2005 |
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| Fourth Course |
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| Dos de Cabillaud Roti aux Gousses de Vanille, Risotto Citrone |
| Roasted filet of cod fish, with vanilla bean sauce, lemon Risotto |
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| Fifth Course |
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| Carre de Veau "En Casserole" |
| Rack of veal, natural juice and coulis of parsley - delicate sweet onions and ceps custard |
| Wine: Chateau Meyney; Bordeaux Rouge; St. Estephe; 2004 |
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| Dessert |
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| Mousse de Fraises et Gelee de Thym |
| Strawberry mousse and thyme jelly |
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$95.00 per/ $125.00 per with wines, plus tax and gratuity |
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