Heitz Cellars Prosciutto-wrapped Prawn 2005 Grignolino Rosé – Napa Valley Butter-poached Maine Lobster Wild Mushroom Risotto and Black Truffle 2005 Chardonnay – Napa Valley Roasted Quail Red Wine and Braised Cabbage 2000 “Trailside Vineyard” Cabernet Sauvignon – Rutherford Rosemary-roasted Australian Rack of Lamb 1998 “Martha's Vineyard” Cabernet Sauvignon – Oakville Chocolate Chip Custard Cake Cherry-cream Anglaise NV “Ink Grade Port” – Napa Valley
Chef — Sean Fleming Pastry Chef — May Yee Sommelier — Chris Templin |
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