6:30 PM

Reception

Beignets au fromage de chèvre

Goat cheese beignets

Brandade de cabilland

Codfish brandade tart with “bayaldi” vegetables

“Vol au vent: de plat de côtes

Beef short ribs “vol au vent”

Roederer Brut Premier Champagne, France, NV

Dinner

Carpaccio de thon tiède au foie gras

Flash-cooked tuna carpaccio with melting foie gras, topped with

celery root and micro green salad

Bzikot, Puligny Montrachet, France, 2002

Ravioli de porcelet québécois aux chutes de chataîgnes

Milk-fed pork ravioli, broccoli emulsion, crispy pancetta garnished with

baby turnips and chestnut crumble

Rabbit civet in a rich red wine sauce and its classic garnish,

mashed potatoes with truffle oil, wild mushrooms and crouton

Belle Glos Pinot Noir, Santa Lucia Highlands, Las Alturas, CA, 2004

Panna cotta à la poire et au poivre noir

Black pepper panna cotta garnished with vanilla, pear and a petite tuile