CDG-PHL AF366 (13:15) Espace Affaires

Choice of Hors d'Oeuvre
Duck foie gras terrine with spice-marinated dried fruit
or
Sautéed shrimp complemented by celery salad with raisins

Choice of Main Courses
Pan-seared lamb noisette accompanied by buttered spinach and orzo pasta with vegetables
or
Fillet of pollack served with coriander sauce, sautéed bell peppers and vermicelli with sesame oil
or
Filet of chicken with anchovy caper sauce

Selection of Cheese

Assortment of Desserts
Chocolate delight, raspberry pastry, sherbet served with cookies, coice of fresh fruit


Champagne De Venoge Brut Select Cordon Bleu
Bourgogne Blanc: Hautes Côtes de Nuit 2005 Jean-Claude Boisset
Bourgogne Rouge: Mercurey Chateau de Chamirey 2004 Antonin Rodet
Bordeaux Rouge: Côtes de Castillon Chateau de l'Estang 2001 Jean Guyon

(unfortunately, I don't took the bottle of Gosset Celebris from the lounge with me...)