Starters

Creamy Maine Lobster Bisque Leek and Shallot Flan, Cognac Cream, Crispy Sweet Yellow Corn Beignets

Wild Forest Mushroom Cappuccino Crème Fraîche, Fine Herbs

Phyllo Baked Anjou Pear with Roquefort Cheese Lollo Rosso Lettuce, Spice Coated Pecans, Port Wine Reduction

Young Spinach & Frisée Salad Shallot-Truffle Vinaigrette, Sunnyside Egg, Pork Rillettes & Brioche Croûtons

Warm Goat Cheese Soufflé Smoked Tomato Coulis, Parmesan Cream, Basil Pesto

Smoked Salmon & Peekytoe Crab Parfait Layered with Avocado, Salmon Caviar, Crème Fraîche, Petite Greens

Porcini & Morel Risotto Vegetable Paysanne, Truffle Foam, Chervil, Garlic Chips

Diver Scallop Wellington Style Baked in Puff Pastry; Black Truffle Emulsion, Spinach Fondue

Pork Belly Parsnip Purée, Caramelized Apples, Calvados Jus

Heirloom Tomato & Buffalo Mozzarella Salad Granny Smith Apple, Cantaloupe Micro Basil & White Balsamic Emulsion

Caviar

Golden Osetra or Sevruga Caviar with Traditional Condiments and Buckwheat Blinis

Entrée

Dover Sole Véronique Pan Seared Golden Brown; à la Véronique with Green Grapes au Beurre Noisette

Châteaubriand for Two* Fricassée of Baby Vegetables, Béarnaise & Cabernet Sauce

Potato-Laced French Turbot* Fennel Purée, Bok Choy, Citrus Emulsion

Murano Lobster Cognac Flambéed Warm Water Lobster Tail, Fresh Basil, Applewood Smoked Bacon, Dijon-Cream

Seared Milk-Fed Veal Tenderloin* Butternut Squash, Brussel Sprouts, Morel Mushrooms, Thyme Jus

Loup De Mer Grilled Mediterranean Sea Bass, Red Pepper Melange, Crispy Eggplant, Balsamic Syrup, Sauce Niçoise

Muscovy Duck Breast Crispy Spiced Duck Leg Confit, Herbed French Toast, Raisin-Apple Compote

Herb Crusted Lamb Rack Pea Purée, Tomato Confit, Baby Carrots, Spice Meatball, Garlic Jus

Five-Spice Crusted Cervena Venison Loin Celery Root Fondant, Wilted Spinach, Red Cabbage Marmalade, Lingonberry Sauce

*Consuming raw or undercooked meats, seafood, shellfish, eggs, milk or poultry may increase your risk of food-borne illness, especially if you have certain medical conditions

Cheese Course

A Fine Selection of Artisan Cheeses served with Pain de Campagne and Dry Fruits

Desserts

Valrhona Cocoa Cake Caramel and White Coffee Ice Cream

Dolce, Far Niente, Napa Valley

Grand Marnier Soufflé Crème Anglaise á la Gousse Tahitienne

Oremus Noble Late Harvest, Tokaji

Five Senses

Five senses Gastronomic and Vineyard Tour

Course One Creamy Maine Lobster Bisque Leek and Shallot Flan, Cognac Cream, Crispy Sweet Yellow Corn Beignet

Newton Unfiltered Chardonnay 2010, Napa Valley

Smoked Salmon & Peekytoe Crab Parfait Layered with Avocado, Salmon Caviar, Crème Fraîche, Petite Greens

The NED Sauvignon Blanc 2011, Waihopai River, Marlborough

Course Two Porcini & Morel Risotto Vegetable Paysanne, Truffle Foam, Chervil, Garlic Chips

Michel Picard Pommard 1er cru Clos Micot 2009, Côte de Nuits

Young Spinach & Frisée Salad Shallot-Truffle Vinaigrette, Sunnyside Egg*, Pork Rillettes & Brioche Croûtons

Château D’Esclans Rosé D’Esclans 2010, Provence

Course Three Phyllo Baked Anjou Pear with Roquefort Cheese Lollo Rosso Lettuce, Spice Coated Pecans, Port Wine Reduction

Domaine Bourillon Dorléans Vouvray Moelleux 2010 Loire Valley

Pork Belly Parsnip Purée, Caramelized Apples, Calvados Jus

Selbach-Oster, Spätlese Riesling, Mosel, Germany

Trou Normand Green Apple Sorbet & Calvados

Course Four Five-Spice Crusted Cervena Venison Loin Celery Root Fondant, Wilted Spinach, Red Cabbage Marmalade & Lingonberry Sauce

Hartford Court Zinfandel 2009, Russian River Valley, Sonoma

Potato-Laced French Turbot Fennel Purée, Bok Choy, Citrus Emulsion L. Hiedler Gruner Veltliner Loess 2011, Kamptal

Desserts Valrhona Cocoa Cake Salted Caramel and White Coffee Ice Cream

Dolce, Far Niente, Napa Valley, California

Grand Marnier Soufflé Crème Anglaise á la Gousse Tahitienne

Oremus Noble Late Harvest, Tokaji

Food and Wine Pairing Fee Eighty Nine Dollars All Inclusive