WFCC Christmas Dinner & Bert Slonim's Birthday

Monday, December 18, 2006

Amuse Bouche (Nibbles):
Smoked Salmon on Toast, Serrano Ham with Foie Gras Mousse, Duck Proscuitto with Pheasant Terrine, Zamora Chick Peas with Piquillo & Garlic

1997 Tattinger Comtes de Champagne Rose

Nantucket Bay Scallops with Rabbit Sausage and Saffron Vinaigrette
1989 Trimbach Clos St.Hune VT
1990 Karlsmuhle Lorenhofer Mauerchen Riesling (Auslese)


Gulf Shrimp with Yukon Potato Puree
1991 Lafon Meursault Charmes
1989 Bienvenue Batard Montrachet

Olive Oil Poached Swordfish with Marinated White Anchovy & Lettuce Sauce
1989 Louis Latour Corton Charlemagne
1995 Leroy Chassagne Montrachet Morgeot

Foie Gras with Chestnut Soup (Charlie Trotter)
1989 Huet Vouvray "Le Haut Lieu" (Demi-Sec)
1990 Zind-Humbrecht Clos Jebsal Pinot Gris (VT)

Endive Salad with Pomegranate Dressing

Sorbet Marc D'Hermitage (JL Chave)

Ravioli with Quail and Porcini Filling
1990 Produttori Barbaresco Montestefano
1992 Quintarelli Valpolicella

Veal Tenderloin, Haricot Verts and White Truffle Jus
1999 Denis Mugneret Clos Vougeot
1991 G.Lignier Clos St.Denis

Selection of Cheeses: : Tartufello Senese, Corsica (Brebis), Fromager des Clarines (Faux Vacherin de Cleron)
2001 Rodda I (Rioja)

Flourless Chocolate Cake
1955 Sandemans Vintage Port