*** RÉCEPTION ***

Champagne, Drappier
Blanc de Blanc NV

*** HORS D'OEUVRE ***

Sardine "Shooter" with Tuna Poke and Naan "Spoon"

Miso Brulée Baked in Sake Cups with Petit Kobe Beef Salad Garnish

Curried Artichoke Heart with Tomato Chutney
Minted Yoghurt Drizzle

Lobster and Rice Paper "Lasagna" with Scallop Sabayon

Roasted Winter Brochette with Brussel Sprouts,
Hudson Valley Venison, Grilled Polenta Triangle
Fresh Blackberry

*** DINNER ***

Vegetable Presse with Provençal Muffin "Lollipop"
Champagne, Heidsieck & Co. Monopole Rosé NV

Miami Stone Crab "Bon Bon" with Key Lime "Espresso"
Verdejo, Bodegas y Vinedos Dos Victorias José Pariente 2004

Shark Fin and Sake Fume
Gewurtztraminer Marcel Deiss Bergheim 2003

Zucchini Blossom Filled with Basil Sorbet, Basil Salad
Champagne, Charles Lafitte Brut NV

Pine-Smoked Laxalvar Salmon with Braised "Mikado" Salsify
Caviar Jus
Aalborg Akvavit

Slow Roasted Ouzi-Style Veal Shanks Wild Honey-Thyme Sauce
Orange and Yellow Carrot "Tatin" Herbed Israeli Couscous
Grenache, Clarendon Hills 'Kangarilla' 2003
Châteauneuf-du-Pape Château de Beaucastel 1995

Lamb's Lettuce Aged Ile of Mull Cheddar Napoleon
Stilton-Filled Red Wine Poached Figs
Bordeaux, Château Pichon-Baron Pauillac 1988

Dessert Buffet
Champagne, Joseph Perrier Cuvée Royale Brut Rosé NV
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Café et Thé

Les Digestifs