“An Anniversary Dinner Party”

First Course

Beet Apple Soup Garnished with Crème Fraiche

Second Course

Lemon Sole with Champagne Sauce and Grapes
1997 Chateau de Lavernette Pouilly-Fuisse

Third Course

Buttery Bibb Lettuce and Radishes with
Fresh Raspberry Vinaigrette

Fourth Course

Rack of Lamb with Herb & Olive Crust and
Herbed Fingerling Potatoes
1982 Chateau Rausan-Segla Margaux

Young Carrots with Agave Nectar

Dijon Haricot Verts with Lemon Zest

Fifth Course

Strawberry Romanoff Torte
2003 Pelee Island Winery Vidal Ice-wine