First Course
Escargot Puffs with Buffalo Trace Garlic Butter on Bed of Curry Aloli
Sauvignon Blanc is EOS 2005
Salade Course
Asparagus with Chopped Eggs, Red Onion rings, Toasted Wheat Crostini Topped with Black Romanoff Caviar and Drizzled with Champagne Vinaigrette
Philippe ~ Lorraine Chardonnay 2002
Soup Course
Gazpacho with Avocado, Sour cream and Parmesan Cheese Crisps
Philippe ~ Lorraine Merlot 2000
Seafood Course
Jumbo Crab with Guido Sauce
Korbel Champagne
Sorbet
Pomegranate - Lime
Entree
Surf and Turf - Filet Medallions and Lobster Tails
Sauteed Onions and Peppers
Broken Red Potatoes
Bernaise Sauce
Pinot Noir Panther Creek 2001
Dessert
Sour Cream Pound Cake
Fresh Fruit Compote and Cream Fraiche
Hennessy Cognac VS