at The Art Institute

Saturday, January 20, 2007

7:00 PM

Passed Hors d’Oeuvres

Beef Tartare with Quail Eggs

Smoked Shrimp with Watermelon Gazpacho

Sherry-Braised Rabbit in Puff Pastry

Fried Oysters with Creamed Leeks and Curry

Roederer Estate Brut, Anderson Valley, NV

Dinner

Seared Foie Gras on Open Ravioli with Caramelized Butternut Squash

and Aged Balsamic Vinegar

Château de Malle, Grand Cru Sauternes, 1996

Château Filhot, Grand Cru Sauternes, 1997

Dungeness Crab Essence en Croute with

Roasted Tomato and Fennel*

Prà Soave Classico, 2004

Potato-Scaled Atlantic Flounder with Home-Smoked Candied Almonds

and Lobster Emulsion

Domaine des Baumard Savennières Clos du Papillon, 2002

Meyer Lemon Sorbet with Winter Pear

Herb-Seared Beef Tenderloin with Roasted Garlic Gratin and

Red Wine-Braised Short Ribs with Gorgonzola Gremolata

Keenan Merlot, Napa Valley, 2002

Single Malt Scotch Caramel Ice Cream, Coffee Liqueur, Meringue Brulée

Valrhona Truffle Mousse with Griotte Cherries

and Citrus Panna Cotta with Blackberry Tuile and Candied Orange

Royal Tokaji Aszu, 5 Puttonyos, Hungary, 2000