BUBBLES TO BORDEAUX

BUBBLES TO BORDEAUX
Sunday, October 19, 2014
first course
French Onion Tart
Crisp Frisée Salad, Bacon
Gosset Brut Excellence, Champagne, France
second course
“Chicken and Dumplings”
Riesling Butter Sauce, Leek Confit
Trimbach Riesling, Alsace, France
third course
Duck Confit & White Bean Cassoulet
Garlic Crostini
Domaine Bertagna, Hautes Côtes de Nuits, “Les Dames de Huguettes,” Burgundy, France
entree course
Filet Mignon
Served sizzling with Cabernet-shallot Butter
Accompaniments
Haricots Verts, Cremini Mushroom and Crispy Shallot Casserole
Garlic Mashed Potatoes
Château De La Coste Margaux, Bordeaux, France
desssert course
Warm Apple Pastry
Caramel Crème Anglaise, Vanilla Ice Cream
Château Bellevue, Monbazillac, Bordeaux, France