CHAMPAGNE RECEPTION
Butlered Hors d'oeuvres
Caviar, Smoked Salmon & Tuna Sashimi with Piper-Heidsieck Brut Champagne

FIRST COURSE
Spagio, Chef Hubert Seifert
Colossal Crab "Martini" with Girard Napa Valley Sauvignon Blanc

SECOND COURSE
Handke's Cuisine, Chef Hartmut Handke, CMC
White Wine Poached Dover Sole Fillet with a Pike and Langosustine Mousseline, Sea Urchin, Beurre Blanc & White Asparagus Fleuron with 2003 Sanford Santa Barbara County Chardonnay

THIRD COURSE
The Refectory Restaurant, Chef Richard Blondin
Roasted Squab Ballotine Stuffed with Foie Gras Plum Bordelaise Sauce with 2001 Sanford La Rinconada Vineyard Pinot Noir

INTERMEZZO
Pistachio, Chef John Begalla, III
Yuzu-Melon Elixir

FOURTH COURSE
M Restaurant, Chef Brian Hinshaw
Roast Loin of Kobe Beef & Wild Mushroom Ragout with Girard Napa Valley Red

FIFTH COURSE
Pistachio, Chef John Begalla, III
Pistachio Chi Boust, Black Mission Figs & Wild Flower Honey with 1997 Chateau d'Yquem Sauternes
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