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Amuse-bouche
Macaroon / goat cheese / olive oil

Wine: 1996 Henriot Brut Champagne & 2000 Louis Roederer Brut Vintage


1st Course
Nisqually & nabob oysters on the 1/2 shell / red wine mignonette

Wine: 2000 & 2004 Mondavi To Kalon Vineyard I Block

2nd Course
Partridge / butternut gnocchi / black garlic

Wine: 2007 Kongsgaard Chardonnay

3rd Course
Foie Club Sandwich

Wine: 2010 & 2011 Peter Micheal Le Caprice Pinot Noir
( Le Caprice, French for “The Freak,” )

4th Course
Hangar steak / tobacco

Wine: Harlan Bond 2007 Cabernet Sauvignon
(Melbury and Quella from Magnum)

5th Course
Red stag / rutabaga & apple puree’ / demi-glace / lingonberries

Wine: 1964 Château Talbot
&
1998 Chateau Leoville - Las Cases 'Grand Vin de Leoville du Marquis de Las Cases

6th Course
Ostrich en croute

Wine: Harlan Bond 2007 Cabernet Sauvignon
(Melbury, Quella from Magnum & Matriarch from 750Ml.)

7th Course
Foie Opera Cake

Wine: 2001 Chateau d’Yquem

Amuse-gueule
Huckleberry gelee

Digestif : 150 year old Traditional Balsamic Vinegar of Modena
It was a very cold night.
The white wines and champagnes chilled outside.
(But not for too long.)
Wine: 1996 Henriot Brut Champagne & 2000 Louis Roederer Brut Vintage
Partridge / butternut gnocchi / black garlic
Wine: 2010 & 2011 Peter Micheal Le Caprice Pinot Noir
( Le Caprice, French for “The Freak,” )
Foie Club Sandwich
Wine: 1964 Château Talbot
&
1998 Chateau Leoville - Las Cases 'Grand Vin de Leoville du Marquis de Las Cases
Wine: Harlan Bond 2007 Cabernet Sauvignon
(Melbury and Quella from Magnum)
Hanger Steak with 2007 Bond Cabernet
Preparing the Ostrich with pastry covering and mushroom sauce!
Ostrich en croute
The Ostrich was served with 2007 Bond Cabernet... from a cradled magnum.