Dinner with Wine Parings

Hors D'oeuvres

Duck Profiterole
cinnamon smoked duck breast with red onion jam in caraway pate a choux

Buckwheat Blini with american smoked sturgeon and crème fraîche

Truffled Cauliflower Soup with crisp shitake mushrooms

Dinner

First Course

Poached Maine Lobster
with caramelized cippolini onions and fried squash blossoms

Aubert Chardonnay

Second Course

Roast Rack of Lamb
with herb roasted apples, red thumb potatoes, golden chard,
jus and crisp horseradish garnish

Colgin Tychson Hill Vineyard Cabernet Sauvignon, 2000

Cheese Course

Old Chatham Hudson Valley Camembert
Westfield Farm Classic Blue
Cowgirl Creamery Red Hawk
Piave
savory biscotti, flatbreads, parmesan tuiles and truffled honey

Colgin Syrah

Dessert Course

Marsala Fig Tart
with anise crème anglaise and chocolate sauce

french roast coffees and assorted teas