May 18, 2004
MEMBER CHEF
Eric Eisenbud
Menu creation and testing assisted by
Member Sous Chef
Mike Locascio
FIRST COURSE
Sautéed Escargot in Pernod Crème nesting in a Garlic Crouton
Sequoia Grove Carneros Chardonnay 2001, Napa, CA
SECOND COURSE
Citrus Supreme Salad with Shaved Fennel over Field Greens
Moroccan Preserved Lemon Vinaigrette
Craggy Range Sauvignon Blanc 2003, Martinborough, New Zealand
THIRD COURSE
Fresh Thyme and Garlic Soup
Louis Jadot, Chateau des Jacques Moulin-A-Vent 2001, Burgundy, France
FOURTH COURSE
Grilled Ostrich Filet
Asparagus Wrapped in Prosciutto Drizzled with a Balsamic Reduction
Potatoes Gratin’ Forestier
Chateau Mont Redon Chateauneuf Du Pape 2000, Rhone, France
FIFTH COURSE
Chocolate Orbit Cake served with Crème’ Anglaise
Croft Distinction, Douro Valley, Portugal