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1^st Course

 “New England style” Oyster shooters

“J.” Sparking White

2^nd Course

Native Striped Bass with fava beans, golden chanterelles and lobster with a caviar beurre monte and truffled lobster oil

Jordan Chardonnay 2006

3^rd Course

Seared foie gras with a pomegranate prosciutto and fig compote with pomegranate reduction

Jordan Cabernet Sauvignon 2004

4^th Course

Seared Prime Sirloin paired with red wine braised beef cheeks topped with a quail egg and asparagus

Jordan Cabernet Sauvignon 2001

Dessert

Chocolate financier with dark chocolate consommé and braised hazelnuts and strawberry oil

Jordan’s Dessert Wine

Rivera Rousse 1983