Foie Gras Three Ways

Menu

Courtesy of All Who Came Before

First Course: Cheese Plate Wines: White Bordeaux 1998 Peter Michael Bel Cote Chardonnay 1995 Flowers C. M. Ridge Chardonnay

Salad with Mixed Baby Greens, Goat Cheese, Walnuts, Olive Oil and Balsamic Vinegar

Wines:
1999 Clos Roche Blanche Sauvignon Blanc
1996 Poggio alle Gaza Sauvignon Blanc
1999 Cloudy Bay Sauvignon Blanc

Third Course:
Foie Gras served on Walnut Bread with Shitake Mushroom and Pimms-Truffle Sauce

Wines:
1995 Etude Carneros Pinot Noir
1998 Raptor Ridge Shea Vineyard Pinot Noir
1996 Mauro Veglio, Vignetto Rocche, Barolo

Fourth Couse:
Magrete Duck Breast with Foie Gras and Pork Medallions, served with a Blackberry, Syrah and Veal Reduction Sauce

Wines:
1997 Turkey Flat Grenache Noir
1995 Peyre Rose Clos Syrah Leone
1997 Jasmin Cote Rotie
1998 Domaine Pontifical Chatenuef du Pape

Fifth Course:
Foie Gras served on Potato Bread with a Shallot, Apricot and Late Harvest Riesling Reduction Sauce

Wines:
1994 Thumbs Up Riesling
1990 Raymond Lafon Sauternes
1998 DiBartoli Noble One