Menu A
1.
duck confit lyonnaise with poached local egg, frisee, crisp artichoke and warm truffle vinaigrette.
Rose, Chateau Pesquié, Ventoux, Rhone, 2009
2.
grilled lamb chops with roasted garlic jus, soft polenta, swiss chard, chopped tomatoes, feta, and mint
Vinsobres, Constant-Duquesnoy, Rhone, France, 2008
3.
Butterscotch custard pie with whipped cream, apple compote and candied almonds
Menu B
1.
butter lettuce salad with avocado, braised bacon, roasted tomato, and buttermilk dressing
Gruner Veltliner, Schellmann, ‘Ossi’, Thermenregion, Austria, 2009
2.
roasted swordfish with lemon emulsion, whipped potatoes, roasted shiitakes, and arugula
Chardonnay/Rotgipfler/
3.
Lemon cake with berry lavender sorbet
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