Last Night's Dinner

[bcholmes]

1st plate
Warm Salsify Froth
Smoked Honey Mushrooms
Lobster and Tarragon Quenelle
Gewürztraminer, Pelee Island Winery,
Canada, 2004, 3oz

2nd plate
Porcini Crusted Scallop
Sweet Garlic and Spinach Ravioli, Watercress Froth
Crisp Boar Belly, Lobster Mushroom Duxelle
Tokay Pinot Gris, Léon Beyer, Alsace, France, 2003, 3oz

3rd plate
Grilled East Coast Lobster Tail and Butter Poached Claw
Braised Veal Cheek Médaillon, Smoked Corn Flan
Leek Fondu, Foie Gras Emulsion and a Sampling of Salts
Chardonnay, Barrel Fermented, Sacred Hill, New Zealand, 2003, 4oz

Dessert
"Trio of Pear"
Vanilla Poached Pear and Chevre
Poire William Crème Brulée
Spiced Gingerbread with Pear Sorbet
"Indian Summer" Riesling, Cave Spring, Canada, 2003, 2oz

Best Meal Evah!