Tuesday Tipplers 24th Annual Dinner

Auberge du Petite Prince

May 21st 2011 

 

Assorted Canapés

2002 Lacourte-Godbillon Brut

 

Amuse Bouche

Our Chefs special creation! Try to guess the main ingredient.

 

Ontario Asparagus

Fresh local asparagus "mijoter" garnished with white truffle hollandaise sauce.

 2006 Domaine Ostertag Fronholz Riesling

 

Crab and Avocado Ravioli

Fresh crab, citrus and almond oil layered between avocado slices.

2006 Domaine Ostertag Fronholz Riesling

 

 

Lane Snapper

Charred snapper in citrus nut butter over morel mushrooms, fiddleheads, pancetta, and pearl barley risotto.

2003 Hermitage Blanc, Cave de Tain

 

Squab

Roasted pigeon served with pigeon and foie gras terrine, braised radicchio and beetroot vinaigrette.

2006 Château Rauzan-Segla

 

Assiette de Fromage

Tomme and Le Cendrillon made with goat's milk and Monforte Dairy Abondance made with

buffalo milk accompanied with grapes and olive tapenade bread

1995 Château Margaux

 

Dessert Trio

Chocolate macaroon with rich ganache, vanilla panna cotta with raspberry coulis,

baba au rhum with crème diplomat.

1950 Banyula Domaine Pietri Geraud

 

Served with coffee or tea and assorted mignardises

1945 Armagnac, J. Dupeyron (bottled 2008)

 

Pitman

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