March 6, 1999
On this menu 12 dishes
Warm Blueberry and Apple Crisp with a Crumb Top with Vanilla Bean Sauce and Irish Coffee Gelato
Smoked Salmon and Brook Trout with Yellow Finn Potato Salad, Wild Cranberry Relish and Whole Grain Croutons
Clos du Val-Rose of Cabernet
Grilled Boar Sausages with Soft Corn Pudding
Joseph Pastiche Rouge
Organic Mesclun Greens with Spiced Pecans, Oven Dried Pears and a Cider Vinaigrette
Roast Sirloin of Elk with a Zinfandel and Black Current Gravy, Maple Whipped Sweet Potatoes
Petit Fours
100% Colombian Coffees
International Teas
Sweet Marie Riesling
Pedroncelli-Zinfandel