Menu
Designed by Chef Philippe Ruiz
Wine Pairing by Sebastien Verrier
Champagne Reception
Hors d’Oeuvre
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Maine
Lobster "Croustillant"
Asparagus & Taragon Bisque Réduction
Mas de Bressandes, Viognier-Roussanes, 2007
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Braised Halibut
Smoked Red
Wine Sauce, Cray Fish & Wild Mushroom
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Grass Fed Beef Short Ribs
Pumpkin Mousseline & Black
Truffle Sauce
Domaine St Eugénie, Réserve, Corbière, 2006
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Duo
Crisp Chocolate Mikado & Passion Fruit Dome
Muscat Beaume de Venise,
Domaine de Beaumalric, 2007