AMUSE BOUCHE | FRANCHE COMTE gruyere cheese fondue a la

AMUSE BOUCHE | FRANCHE COMTE gruyere cheese fondue a la

AMUSE BOUCHE | FRANCHE COMTE
‘fondue franche-comtoise’
gruyere cheese fondue a la franche comte, raw grape, brown bread
FIRST | CHAMPAGNE
‘lapin en gelee’
whole rabbit terrine with spring vegetables and tarragon, set in its own juices,
apple-brioche salad, grape vinaigrette, champagne gastrique
NV Ayala Brut Majeur, Reims
SECOND COURSE | LORRAINE
‘quiche lorraine aux oignons’
classic lorraine style quiche with sauteed onions, nutmeg and gruyere, served with chilled
delta asparagus stems, shaved almonds, walnut oil, aged sherry vinegar
2009 Olivier Leflaive Meursault
THIRD COURSE | ALSACE
‘chourcroute garnie’
alsatian style pork sausage, house sauerkraut sauteed in duck fat and riseling,
dijon-riseling jus with fresh tarragon and chives
2006 Trimbach, ‘Cuvee Frederic Emile,’ Grand Cru Riesling, Alsace
FOURTH COURSE | BURGUNDY
‘coq au vin’
burgundy braised fulton valley farm’s chicken thigh, glazed root vegetables with frisee
and bacon lardons, hedgehog mushrooms, braising jus reduction
2010 Domaine Antonin Guyon 1er Cru - Les Fournieres, Aloxe-Corton
INTERMEZZO
‘les gougeres’
gruyere cheese & choux pastry
DESSERT | LORRAINE
‘baba au rhum’
enriched yeast cake, rehydrated currants, vanilla chantilly, poached pears, rum syrup
2000 Trimbach Late Harvest (Vendanges Tardives) Pinot Gris, Alsace
MIGNARDISES | LORRAINE
madelines and nancy macaroons