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• Hors d'Oeuvre
  • Smoked Salmon on Lotus Root Chips with Horseradish Cream
  • Miniature Pizzas with Lamb Bacon, Corn, Brussels Sprouts, and Ricotta Salata
  • Smoked Bresaola–Root Vegetable Gougères with Creamy Truffle Dressing
  • Crispy Giant Beans with Mozzarella, Pancetta, and Basil Pesto
  • Butternut Squash Risotto Cakes with Mushroom, Sage, and Parmesan Pesto
  • L. VITTEAUT-ALBERTI CRÉMANT DE BOURGOGNE ROSÉ NV
• Dinner
  • Duck Consommé with Foie Gras, Duck Prosciutto, Duck Confit, Julienned Fall Vegetables, and Burgundy Black Truffles
  • R. LÓPEZ DE HEREDIA VIÑA GRAVONIA CRIANZA RIOJA BLANCO 2002
  • Seared Stonington Scallops with Pumpkin Mousseline–Stuffed Miniature Pumpkin, Sautéed Wild Mushrooms, Pea Greens, and Cèpe Sauce
  • JEAN MICHEL ET LAURENT PILLOT BOURGOGNE CHARDONNAY 2010
  • Pan-Seared Striped Bass Fillet with Braised Savoy Cabbage, Guanciale, Roasted Curried Squash, and Chanterelle–Chive Beurre Blanc
  • DOMINIQUE PIRON DOMAINE DE LA CHANAISE MORGON 2010
  • Roasted Rack of Wild Boar and Wild Boar Shoulder Ragoût with Leek Spaetzle, Chickpeas, Brussels Sprout Leaves, Carrots, and Morel Sauce
  • CHÂTEAU D’ANGLÈS LA CLAPE CLASSIQUE LANGUEDOC 2007
  • Assorted Cheeses by 109 Cheese & Wine
  • CHÂTEAU HELÉNÈ CORBIÈRES 2008
  • Roasted Bartlett Pears with Caramel Ice Cream, Cinnamon Whipped Cream, Fleur del Sel, and Apple, Cranberry, and Candied Pecan Cigarette
  • SHINAS ESTATE SWEET JUSTICE MOSCATO 2011
  • Petits Fours
  • Wines generously provided by 55 Degrees.