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• Hors d’Oeuvre
  • Onion Pie with Cured Sardines
  • Almond-Crusted Frogs’ Legs with Romanesco
  • Escargot–Goat Cheese Turnovers
  • Bouillabaisse Shooters
  • Grilled Mackerel with Bell Pepper Chutney
  • Champagne Vranken Demoiselle Grand Cuvée Brut Rosé NV
• Dinner
  • Crispy Head Cheese–Foie Gras Croquette with Truffle–Madeira Reduction and Gilbertie’s Petite Edibles
  • Domaines Barons de Rothschild Réserve Spéciale Bordeaux Blanc 2010
  • Warm Salmon Niçoise with Olive-Crusted Quail Egg, Artichokes, and Pickled Mussels
  • Domaine du Vieux Lazaret Châteauneuf-du-Pape 2009
  • Prescott Cheese–Crusted Stonington Sea Scallops with Brown Butter–Rutabaga Purée, Hen of the Woods Mushrooms, and Red Verjus
  • Domaine Fleurot-Larose Chassagne-Montrachet 1er Cru Morgeot 2010
  • Preserved Lemon–Scented Lamb Loin with Stuffed Baby Eggplant and Garbanzo Bean Fritter
  • Domaine Clape Renaissance Cornas 2008
  • Caramel–Port Wine Tart with Cocoa Nibs Ice Cream    
  • Bertani Recioto 2008