by chef Carolyn Tillie



Celebrated on

January 10th, 1999

by 12 adventurous souls



Lets begin:



*Veuve Clicquot



QUAIL EGG TARTLETS WITH CAVIAR: Small, delicate tartlets filled with a

poached quail egg, chives, Beluga caviar, and a touch of fresh cream.





CRAYFISH CONSOMME': Young veal and tender shrimp married and

transformed "Chinese Style" to a smooth perfection.



*Cupresse, 1994





TRUFFLES "CINDERELLA" IN FLAKY PASTRY

Full, black truffles sauteed in champagne and sherry with ham and

foie gras, wrapped and baked in puff pastry.





OYSTERS A LA BROLATTI

Shallots, butter, and wine sauteed to accompany freshly poached

oysters.

*Zamo Zamo Pinot Grigio 1995





ESCALOPE OF FOIE GRAS WRAPPED IN CHICKEN

Tender ballotine of chicken, stuffed with sliced foie gras, lightly

sauteed with cream and sherry, served with morels.





CHAMPAGNE SORBET

To clean the palate...



*Gundlach Bunschu Merlot, 1995





POTTED DUCK WITH OLIVES

A cold confit of duck and chopped assorted olives.



*Le Clos du Cailleon Vieilles Vignes Cote du Rhone, 1995





VEGETABLE PIE

A masterpiece of eggplant, carrots, and mushrooms, and more hidden in

pastry.





ROAST LEG OF LAMB

The leg itself of injected with Brandy, Madeira, and spices then

roasted and served with a sublime garlic gravy.



*Fonseca's Port 1977 - As well as various Grappas, Cognacs, and

Brandies







ASSORTED CHEESES

Etorki Sheep's Milk, L'Edel de Cleron, Swiss Appenzeller, Champignon

Montagnolo, Goat Gouda, Boar Piet (a 48-month Raw Milk Gouda), Currant

Voucheese, Parrano



*Coffee or Tea







TIMBALES "ELYSEE"

Amazing little edible Valrhona chocolate cups filled with Kirsh-soaked

genoise, vanilla ice cream, Kirsh-soaked fruit, and Chantilly cream,

crowned with a golden cage.





Enjoyed as an all-day festival of great food and drink, in addition to a celebration of good company and conversation.