Hors d’oeuvre

Oyster on Half Shell

Shrimp Sate

Gourges

Smoked Salmon

Caviar on Potato

Mousse of smoked Trout

1990 Dom Perignon


Seafood Course

Seared Scallops – Beure blanc, julienne of carrots

Moet Brut


Fowl Course

Quail in a champagne reduction with grapes and spinach

Moet Brut 1992


Main Course

Seared lamb loin with a reduction
of rose champagne and roasted vegetable confetti

Moet Brut Rose 1992


Dessert Course

Passion Fruit Timbale

Moet Nectar Demi-Sec