CELEBRATING GUY REUGE
CHEF OF THE YEAR
WITH TAITTINGER CHAMPAGNE
THURSDAY, JUNE 29th
6:30 PM

Cocktails and hors d'oeuvres

Dill-cured Alaska wild king salmon,
Yukon gold potato lasagne, caviar cream

Maine Lobster and sweet onion fricasse, fortified vinegar sauce

Roasted saddle of lamb stuffed with sorrel,
ragout of wild asparagus and baby chanterelle mushrooms.

Roquefort cheese panna cotta, quail egg on brioche,
reduced beet juice.

Warm chocolate tart, champagne sabayon

Coffee and petits fours

Taittinger Brut la Francasie, Tattinger prelude,
Tattainger comtes de Champagne, Blancs de blancs, 1996
Champagne poured throughout the dinner

$140.00 per person