to begin

Smoked salmon and smoked duck wrapped in cucumber
Saffron mayonnaise

Fresh seasonal greens
Sun-dried tomato or Cesar dressing


main course

Filet mignon with roasted garlic demi-glace
Potato dumplings with spring onion and yellow squash and carrots

Roasted pork loin with dark beer sauce
Roasted potatoes with rosemary, maple glazed nectarines and savoy cabbage

Vegetable stuffed zucchini with creamy corn risotto
Tomato coulis, creamy pine nut pesto sauce and Parmesan cheese


dessert

International cheese selection
Gruyere and Brie cheese

Haagen-Dazs ice cream


prior to arrival

Eggplant and turkey bruschetta with a red bell pepper coulis
Lyonnaise potatoes, mozzarella cheese and pine nut pesto sauce

or

Cheese plate with fresh seasonal fruit
Cheddar, Brie and Chaumes cheese
A low carbohydrate alternative


featured wines

Champagne

Billecart Salmon NV Champagne
Piper-Heidsieck Brut NV Champagne

White Wine

Laboure-Roi Chablis
Geyser Peak Sauvignon Blanc 2003 California
Raymond Estates Chardonnay 2003 Monterey

Red Wine

Chateau Reysson Reserve du Chateau Haute Medoc 2001
Chateau de Moujan 2003 Coteaux du Languedoc
Chateau "Los Boldos" Reserve Merlot 2002 Requinoa
Wyndham Estate Merlot 2003 Southeastern Australia


As always ex-ZRH the food was outstanding. The garnishment of the appetizer was especially delicate: The salmon came on a bed of shredded mango spiced up with tiny slivers of fresh red chili. The duck cucumber wrapping included a black olive confit. Yummy!