Course 1
Seared jumbo scallop baked in puff pastry
Tarragon cream
Nicolas Feuillatte Brut Champagne,
Eperney, France
Course 2
Yukon gold, fennel vichyssoise
Sweet lobster garnish
2000 Far Niente Chardonay, Napa Valley
Course 3
Maytag blue cheese ravioli
Procuitto walnut butter
Spicy cranberry-pear compote
2008 Kosta Browne Pinot Noir, Russian River Valley
Course 4
Beef tenderloin en croute
Port reduction
Wild mushroom, gruyere bread pudding
Roasted root vegetables
2004 Justin Isosceles Reserve, Paso Robles
Course 5
Cranberry Scotch shortbread
Spiced pink lady apples
Amaretto caramel sauce
Vanilla bean whip cream
1979 Chateau Rieussec Sauternes,
Grand Cru Classic, France