Auberge du Petit Prince

Tipplers Annual Dinner

Friday May 22, 1992

 

Amusement

 

Beluga Caviar on Toast with Crème Fraiche

Piper-Heidsieck, Brut Millesime. Champagne, 1982

 

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Golden Carrot and Red Pepper Soup with Deep Fried Leeks

de Ladoucette, Pouilly-Fume, 1989

 

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Galette of Chevre, Fresh Cherries, and Mint

Oak Knoll, Oregon Pinot Noir, 1988

 

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Lobster, Asparagus and Mango Salad with a Ginger Orange Dressing

Kessler 1986, Gewürztraminer, Alsace Grand Cru

 

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Blood Orange Sorbet

 

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Twice Cooked Duck, with Potato Galette, Ribbons of Spring Vegetables

and a Duck Stock demi-glaze. Garnished with Champagne Raisins

and a Pear Cranberry Chutney

Barbaresco, Santo Stefano, 1986

 

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Baked Filo Shell filled with Sweetened Crème Fraiche and Fresh Berries

Inniskillin, Icewine 1990

 

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Selection of Cheeses with Biscuits

Calena, Quinta da Foz, Porto, Vintage 1984

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