Pre-Christmas Holiday Dinner - DUCK!

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Here is the menu from this weekends Duck dinner with Jay, Larry, Steven, Emily, Betsy & Myself

Started off with a great champagne
1996 Nicolas Feuliatte Grand Cru Cramant.

First course
Seared Foie Gras w/dried cherry & ruby port reduction sauce and toasted brioche
served with 1979 Chateau D'yquem




Champagne Sorbet

Second course
Grilled Duck breast w/red wine demi glace reduction sauce served on pan roasted thyme potatoes and haricot vertes.
served with 2 flights of Barolo






Flight #1
2001 Pio Cesare
2001 Cavallotto Bricco Boschis

Flight #2
2001 Paolo Scavino
2001 Azelia



Dessert
Ice-wine poached Forella Pear Almond Frangipane Tart
served with 2000 Zind-Humbrecht Pinot Gris Herrenweg de Turckheim Vendange Tardive

Ended off the evening with some fine espressos.