WELCOME APERITIF

Gratien & Meyer “Cuvée Flamme,” NV
Crèmant de la Loire, Rosé

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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

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NEXT

Filet of Pike with Sorrel Sauce & Fresh Grapes

Domaine Fournier, Sancerre, 2004

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AFTER

Sautéed Veal Chop with “Blue Moon Shrooms” Oyster Mushrooms
& Potatoes Boulangère

Lucien Crochet, Sancerre Rouge, 2004

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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”