London Hunt Club

May 31, 1996

 

Before Dinner

Hors D'oeuvres

 

Brut Reserva '93

Segura Viudas

 

Dinner Menu

 

Consume Oriental

Amber Duck consommé with caramelized

ginger, shallots and Enoki mushrooms

 

Burdon Manzanilla

 

Smoked Salmon and Scallop Ceviche

Served with California baby greens

and fresh asparagus

 

De Loach Fume Blanc '94

 

Citrus Champagne Sorbet

 

Tris-Coloured Agnolotti

Served with Ricotta, pesto butter

and roasted pine nuts

 

Burgess Zinfandel '86

 

Roast Rack of Ontario Spring Lamb

Scented with rosemary and garlic and finished with a Dijon crust

Ratatouille Napoleon

Roasted mini red potato

 

Opus One '87

 

Poached Pear

Stuffed with Gorgonzola and Walnuts

 

Grahams Six Grape Port

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