6:30 PM

Reception

Passed hors d’oeuvres

Louis Roederer Brut Champagne Premier, France NV

Dinner

Pacific Sea Bass, late summer snap beans,

fragrant micro basil in a coconut/ginger broth

Beringer Chardonnay Sbragia, Napa Valley, CA 2004

Intermezzo

Cucumber Sorbet

studded with jicama and mango

Hill Country Quail stuffed with

porcini mushroom and pancetta in a sweet potato “nest”

Landmark Pinot Noir Grand Detour, Sonoma Coast, CA 2005

Roasted Loin of Bison, king trumpet mushrooms,

herb gnocchi in a bordelaise sauce

Carpineta Fontalpino Do Ut Des, Italy, 2001

Chocolate Soup,

white chocolate mousse and hazelnut brittle

Dow’s 20 Year Tawny Port, Portugal NV