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Stuffed Barbecued Quail Leg
Bliss Potato with Crème Fraîche and Osetra Caviar
Alsatian Flammkuche
Gravlax with Mustard-Dill Aioli
Shrimps in a Blanket
Yellow Label Veuve Clicquot
Prosciutto-Wrapped Sea Scallops with Shaved Fennel Salad in Cumin-Infused Curry Vinaigrette
Trimbach Pinot Gris Reserve 1997
Escargot Soup with Pernod-Chive Cream
Villa Mt. Eden Chardonnay Reserve 1997
Pistachio-Crusted Chilean Sea Bass on Truffled Mashed Potatoes and Wilted Spinach with Warm Tomato-Basil Vinaigrette
La Doucette Pouilly-Fumé 1998
Boneless Lamb Loin with Herb Mousse, Roasted-Garlic Polenta, Ratatouille, Haricots Verts, and Rosemary-Merlot Glaze
Artesa Russian River Pinot Noir 1997
Lemon Ice Parfait in Citrus Broth
