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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