Fine dining

[Ken'sPen]

Here is the menu.......



TASTING MENU “TRADITION”

Blue fin tuna tartare
Champagne Billecart-Salmon “Brut Réserve” NV *
Champagne Billecart-Salmon “Brut Rosé”, NV**

Scottish salmon with orange, artichokes and Thai basil
1998 Coteaux Varois Blanc “Champ Cesterce”, Domaine de Deffends l
1999 St Joseph Blanc, Bernard Faurie ll

Turbot de Bretagne à la grandmère
1996 Chassagne-Montrachet, Ropiteau l
1998 Chassagne-Montrachet 1er Cru “les chaumees”, M. Colin ll

Warm tart of Maine lobster with chanterelles and saffron sauce
2000 Stags Leap Chardonnay “Napa Valley” l
1999 Hanzell Vineyard, Chardonnay “Sonoma Valley”ll

Côte de veau with confit of chestnuts, fennel, onions and ricotta gnocchi
1999 Côte de nuits “villages”, Domaine H. Nadau-Ferrand l
1996 Pommard 1er Cru “Grands Epenots”, Francois Gaunoux ll

Tunisian spiced lamb with tapioca root vegetables and mint yogurt
1998 St. Joseph, André Perret l
1996 Hermitage, Bernard Faurie ll

Peach Champagne and pear granité
2000 Moscato d’Asti, Vigna Senza Nome, Rocchetta Tanaro l/ll

Venezuela “Hacienda Concepcion” chocolate tart
1998 Banyuls “Rimage”, J. Laverrière l
1993 Banyuls “Grand Cru”, J. Laverrière ll