
WELCOME
APERITIF
Gratien
& Meyer “Cuvée Flamme,” NV
Crèmant de la Loire, Rosé
•
TO
BEGIN
Crottin de Chavignol Goat Cheese Marinated in Extra-Virgin
Olive Oil,
Served with a Walnut Salad & Confit Tomatoes
Chateau
de Monfort, Vouvray, 2004
•
NEXT
Filet of Pike with Sorrel Sauce & Fresh Grapes
Domaine
Fournier, Sancerre, 2004
•
AFTER
Sautéed Veal Chop with “Blue Moon Shrooms”
Oyster Mushrooms
& Potatoes Boulangère
Lucien
Crochet, Sancerre Rouge, 2004
•
AND FOR DESSERT
Parfait of White Chocolate with Red Fruits in Coteaux
du Layon Gelée,
and Lavender Shortbread
Pierre
Yves Tijou, Coteaux du Layon, 1999, “Vieilles Vignes”
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