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



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)



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