Sommelier Dinner I
Friday  July 18,  2008

Smoked Salmon Beggar's Purse
Salmon Roe, Crème Fraîche and Chives

NV Krug, “Grand Cuvée” – Brut – Champagne, France

Tandoori Shrimp

Saffron Pearl Pasta and Curry Oil

1976 F. Baumann, “Niersteiner Pettenthal” – Riesling/Sylvaner Auslese

Rheinhessen, Germany

Risotto with Slow-Roasted Lamb Shoulder

Niçoise Olives, Rainbow Chard and Aged Asiago

1978 Il Colle Brunello di Montalcino – Riserva – Montalcino, Italy

Painted Hills Rib-Eye Steak
Potato-Shallot Cake, Bloomsdale Spinach and Bordelaise

1978 Château Léoville Las Cases – 2eme cru – Saint-Julien, France

Fig & Almond Tart

Spiced Fig Sauce

1958 Cossart Gordon Bual Madeira – Madeira, Portugal

Chef —  Sean Fleming      Pastry Chef — May Yee       Sommelier — Chris Templin

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