Bordeaux Dinner October 19, 2016

Bordeaux Dinner
October 19, 2016
First Course
2008 Château Fombrauge, Saint Emilion
2008 Château La Tour Carnet, Haut-Médoc
Wild Coho Salmon with foraged West Coast mushrooms and button mushroom jus
Second Course
2013 Château Clos Haut Peyraguey, Sauternes
Roasted Hudson Valley foie gras with confit orange,
honey-cinnamon sponge, and fennel
Third Course
2008 Château Pape Clément, Pessac-Léognan
2011 Château Pape Clément, Pessac-Léognan
Grilled Denver leg of venison with Puy lentils, coffee glazed pork belly,
hay roasted apple and parsnip
Cheese
2010 Château Les Grands Chênes, Médoc
St Maure de Touraine
Dessert
Chef Maureen's dessert selection