Elsie Perrin Williams Estate

Friday, May 12, 2000


Sevruga Caviar with Blini and Sour Cream                    1995 Green Point Brut               


Grilled Supreme of Ontario Quail on an Asparagus,

Oyster Mushroom and Risotto Cake. Offered with 

a Marasalla Reduction                                                    1997 Julienas


A medley of Garden Leaves, Belgian Endive Red

Romaine, Boston Hearts, Frisse and Spinach with

a Virgin Olive Oil and Sherry Vinegar splash                    


Peppercorn encrusted Tuna with Fingerlings of

New Potato and Fiddleheads. Finished with a 

reduction of Lemon, Italian Parsley and Ginger.

Accompanied with batons of Fresh Vegetables                1997 Santenay-Commes Premier


Baked Lemon Tart in a shortbread shell with Fresh

Raspberries and Cream                                                    1990 Erdener Treppchen Riesling-Auslese


Italian Parmesan Baskets with Mars Capone 

Cheese. Filled with Grapes, Strawberries, Figs

and Walnuts                                                                    1996 Banyuls


French Roasted Coffee and Gourmet Tea                     



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