Dinner

Hors d'oeuvre

Tanqueray cured salmon, Orange, Pumpernickel, and Mustard-Dill dressing

Smoked pork loin, Frisee, Gorgonzola, and Sherry Vinaigrette

Roasted beets, Orange, Watercress salad, White Balsamic Vinaigrette

Entrées

Beef Short Ribs braised in beer, Fondant Potatoes, Root Vegetables, and Natural Reduction

Roasted Cod with thyme, Parsnip puree, and Ratatouille

Cheese and Dessert

Goat, Gruyère, and Brie cheeses

Hazelnut Mousse with Strawberry, Blackberry, and Whipped Cream

Fresh Fruit


Breakfast

Orange Juice

Fresh Fruit

Roasted Turkey Breast, Beef Pastrami

Emmental, Edam, and Cream Cheeses


Wine List

Piper Heidsieck Brut

2008 Riesling "Rote Erde", Weingut Schauss (my apologies for the spelling, I do not have a German keyboard)

2009 Chardonnay Kliene Salz, South Africa

2006 Château du Retout, Cru Bourgeois, Haut-Medoc

2006 Monte da Cal Reserva, Alentejo, Portugal

My meal:

I had the salmon, the beef and the mousse. The Salmon was excellent, the beef tasted good, but was slightly dry. The mousse was excellent as well.

The wine from Portugal was very good as well.