Regency Hyatt House
Pages
Dishes
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| Pouilly Fume Chateau du Nozet 1964- Estate bottling, a fuller and more delicate white Burgundy remarkable for its finesse and a perfect companion to seafood. Slightly smoky, very dry, also a perfect match for Chablis. | |
| Amontillado Sherry Dry Sack- From the banks of the Duero River come the wonderful Sherries which for centuries have enjoyed fame as aperitifs before Dinner and with fish courses during dinner. Dry Sack is one of the more well known Sherries, produced by an old English firm as many of the fine Sherries in the Portugal area. | |
| Chateau Cheval Blanc 1961- The wines around the charming town of Saint-Emilion, its ancient abbeys crumbing into its vineyards at their feet and its towers commanding the whole lovely valley of Dordogne, are velvety soft, and as the French say, "Fill the mouth." Here is the finest. | |
| Rose D'Alsace-Domaine Dopff- Made from black grapes, as red wines are, and yet served chilled, as white wines should be. Was featured on La Normandie. | |
| Domaine de Richebourg-Charles Vienot 1961- The poet Petrarch wrote of the wines of Beaune. Erasmus said he would rather drink Burgundy than command all the armies of France, and Chambertin was the favorite wine of Napoleon the First. | |
| Chateau Coutet a Barsac 1962- Now we go onto a dessert wine of extraordinary depth and power. It is in every way worthy of one of the highest ranking wines of the Bordeaux region. | |
| Perrier Jouet Brut 1959- This internationally famous wines comes from black and white grapes. It is grown in a strictly limited region some eighty miles northwest of Paris. It's prickly and bubbly and a synonym for great occasions everywhere. |
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| Le Homard Cocamellia- A Ludwig Strodel creation to honor this great occasion. A blend of Hawaii and of the Eastern seashores. We'll let your eyes and your palate analyze this creation. | |
| La Petite Marmite Henri IV- A legend in soups. Garden fresh vegetables cooked in succulent both of chicken and beef. Truly a classic. | |
| Le Filet de Boeuf Wellington- Pate feuillette, foir gras and filet of beef, all in one. This dish was served to the Duke of Wellington when he entered Paris in 1815 after defeating the armies of Napoleon. Also served under somewhat more peaceful circumstances to President Kennedy when he was being entertained by President De Gaulle, also in Paris. | |
| Le Bouquet de la Belle Jardiniere- A generous slice of egg plant decorated with an elegant bouquetiere. | |
| La Secousse Regence | |
| Les Cailles a la Regence-Fine, delicate and tasty wild birds, gently roasted nestling gently on a canape of grits. Served with a delightful truffle sauce. | |
| La Laitue Douce Bolivar- Sliced South American hearts of palm on a bed of lettuce seasoned with a light french dressing. | |
| Le Plateau de Fromages des Deux Mondes- Cheeses from the Old and New World. American cheeses do not have to take a back seat. | |
| La Creme Renversee Romanoff- A light custard cooked in caramelised sugar. Served with strawberries macerated in Grand Marnier. | |
| Yes, a real shocker. Another Strodel creation. A combination of Champagne serbert and Eau de Vie de Framboise. Will affect your appetite the same way the Trou Normand would do. |
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| Perrier Jouet Brut 1959 | |
| Les Amuse-Gueules (Passed) | |
| Le Caviar Frais de Beluga sur Socle de Glace | |
| Pouilly Fume, Chateau du Nozet 1964 | |
| Les Minatures de Bouchees a la Reine | |
| Le Saumon Fume d'Ecosse | |
| Les Escargots Forestiere | |
| Amontillado Sherry, Dry Sack, Williams & Humber | |
| Chateau Cheval Blanc, 1961 | |
| Le Nectar des Princes | |
| Cognac Remy Martin | |
| Le Homard Cocamellia | |
| La Petite Marmite Henri IV | |
| Le Filet de Boeuf Wellington | |
| Le Bouquet de la Belle Jardiniere | |
| La Secousse Regence | |
| Les Cailles a la Regence | |
| La Laitue Douce Bolivar | |
| Le Plateau de Fromages des Deux Mondes | |
| La Creme Renversee Romanoff | |
| Chateau Coutet a Barsac 1962 | |
| Domaine de Richebourg-Charles Vienot 1961 | |
| Rose D'Alsace-Domaine Dopff |