Foreman and Wolf on Food and Wine
9:02 pm
Sun March 16, 2014

Hosting a Grand Dinner Party II

    

Malpecque Oysters on the Half Shell, Sauce Mignonette Champagne, Jacquesson “Cuvée n°736” Extra Brut

HOT HORS D'OEUVRE: Scallops with Roe in the Shell, Beurre Blanc & Fines Herbs Champagne, Gonet-Medeville “Blanc de Noirs” Brut NV

COLD HORS D'OEUVRE: Poached Egg in Aspic with Carrot & Chive Flower Vouvray Sec, Foreau 2008

FIRST COURSE: Duck Consommé: Fresh Artichoke NO WINE

SECOND COURSE: Whole Poached Salmon: Sauce Hollandaise Meursault Ier Cru “ Genevrières” François Mikulski 2008

THIRD COURSE: Grilled Veal Sweetbreads: Sautéed Morel Mushrooms, Lemon Brown Butter Beaune-Coucherias Ier Cru, Michel Gay 2008

FOURTH COURSE: Rabbit Timbale: Rabbit Leg Confit, Rabbit Loin, Sautéed Spinach, Button Mushrooms, Saffron Rice Blaufränkisch Alte Reben, Moric “Lutzmanns Burg” 2007

FIFTH COURSE: Crown Roast of Pork: Pork, Veal, Prune & Apple Stuffing Toro, Vega Sicilia ”Pintia” 2003

CHEESE: Roquefort Cheese with Toast Points Barsac, Château Climens 1988

DESSERT: Croquembouche Champagne Demi-Sec, Laurent-Perrier NV

DIGESTIF: Warm Roasted Hazelnuts & Various Chocolate Bon Bons Tesseron X.O. “Perfection Lot No. 53”

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