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Friday, June 2, 2006

Chef Daniel Boulud
Chef and Proprietor, DANIEL, New York City

Hors d’Oeuvres

Crispy Parmesan Baskets with Herbed Goat Cheese
Hamachi with Beets and Horseradish
Meyer Lemon Pomponette with Caviar
Tarte Flambée with Onion and Pancetta
Roederer Cristal 1990 Special Commemorative Millennium Bottling, Methuselah

Le Menu

Tuna “Niçoise”
Roederer Cristal 1990 Special Commemorative Millennium Bottling, Methuselah

Couronne of Crayfish, Cockscomb, Morels and Fiddlehead Ferns
Domaine de la Romanée-Conti 1989 Montrachet, Methuselah

Lightly Smoked Alaskan King Salmon, Chanterelles and Ramps
Domaine de la Romanée-Conti 1985 La Tâche, Methuselah

Baeckoffe of Snails and Veal Tongue “à l’Alsacienne”
Château Margaux 1983, Imperial
Château Margaux 1900, Magnum

Canard aux Cerises
Black and Pink Radishes, Marcona Almonds
Château Pichon-Lalande 1982, Magnum
La Mission Haut Brion 1975, Magnum

Fresh Berkshire Ham “York” Style
Braised with Carrots, Olives and Parsley
Château Lafite-Rothschild 1959, Jeroboam

Duo of Beef Short Ribs and Sirloin
Porcini and Braised Lettuce, Summer Truffle and Celery Mousseline
Château Le Gay 1947, Magnum
Château Petrus 1947, Magnum
Château Latour-à-Pomerol 1961, Magnum

Fromages
Domaine de la Romanée-Conti 1989 Montrachet, Methuselah

Verbena-Champagne Mango Vacherin
“Ile Flotante” and Lemon-Verbena Anglaise
Château d’Yquem 1967, Magnum
Château d’Yquem 1975

Warm Chocolate Fondant with Raspberry and Ginger Ice Cream
Barbeito Madeira Malvasia Reserva Velha 1834

Macaroons, Chocolates and Madeleines

 

Saturday, June 3, 2006

First Course
Chef Eric Ziebold
CityZen, Washington, D.C.

Warm Fingerling Trout Salad
With Ramp Tempura, Shaved Fennel,
Cara Cara Orange Frisée Lettuce and Ramp Pesto
 1999 Chapoutier Ermitage l'Ermite
2000 Chapoutier Ermitage Cuvée de l’Orée

Second Course
Chef Frank Ruta
Palena, Washington, D.C.

Navarin of Maine Lobster
Scented with sauternes, ginger, and grapefruit zest
A printaniere garnish of local spring vegetables and an almond fleuron
1989 Zind-Humbrecht Pinot Gris Clos Windsbuhl Vendange Tardive

Third Course
Chef Alain Dutournier
Carré des Feuillants, Paris, France

Filet de Pigeonneau
Flanqué de Foie Gras Caramélisé, La Cuisse Compotée,
Truffe et Petits Pois
1990 Paul Jaboulet-Ainé Hermitage la Chapelle
1978 Paul Jaboulet-Ainé Hermitage la Chapelle

Fourth Course
Chef Michel Richard
Citronelle, Washington, D.C.

Roasted Colorado Lamb Medallion, Vegetable "Pearls", with a White Bean Sauce
1990 Château Cheval Blanc
1982 Château Cheval Blanc

Fifth Course
Chef Nancy Oakes
Boulevard, San Francisco

American Kobe Slow Cooked Short Rib & Roasted Prime Rib Cap
With Wild Mushroom Galette and a Cabernet Reduction
 2002 Quilceda Creek Cabernet Sauvignon
1997 Bryant Family Vineyard Cabernet Sauvignon

Sixth Course
Chef Jeffrey Buben
Vidalia and Bistro Bis

Duck Liver Custard with Roasted Cèpes and Sea Bean Salad
 1992 Taylor Fladgate Vintage Port

Seventh Course
Chef Jeffrey Buben
Vidalia and Bistro Bis

Roasted Pineapple Carpaccio with Papaya Coulis, Mascarpone Mousse
and Macadamia Nut Croquant
2001 Château d'Yquem

Coffee Service
Chef Nancy Oakes
Boulevard, San Francisco

Coffee Service and Candies