Mid-America Club - Event Menu

Hors d’Oeuvres

Bluepoint Oysters, Tarragon Gelée, Osetra Caviar
Lobster and Cucumber “Raviolis”
Warm Quail Egg, Chive Pancake, Peppered Pork Belly
Duck Prosciutto, Garlic Grissini, Fig Paste, Arugula

Drouin Marmet Champagne Brut NV, Reims
1992 Mailly Grand Cru Champagne,
‘Grande Montagne de Reims’

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Cauliflower Purée
Point Reyes Blue Cheese, Cherry Froth

Rare Ahi Tuna
Watermelon Radish, French Beans, Grapefruit, Avocado Crema
2006 Matua Sauvignon Blanc, Marlborough

Tasmanian Steelhead Trout
sweet and Sour Chard, Pancetta Jus 
1995 Chappellet Chardonnay

Duck Trio
Apple Glazed Duck Breast, Foie Blanc Torchon, Duck Confit, Braised Red Cabbage,
Natural Jus
1985 Château Pichon-Lalande, Pauilliac

Herb Crusted Buffalo
Lobster, Spinach, and Mushroom Purées
Bulls Blood Micros, Crispy Mushrooms, Popcorn Shoots
1996 Grgch Hills Zinfandel

Artisanal Cheese Trio
Humboldt Fog, Hudson Valley Camembert, Truffle Pecorino
Truffle Honey, Pink Peppercorn Chili Cracker
2005 Ken Forrester Chenin Blanc Stellenbosch
1966 Morriera Port Colheita

Christmas Duo
Ginger Molasses Bite, Egg Nog Mousse, Cranberry Lime Sauce, Brandy Crème Anglaise
R H Coutier Champagne Brut Rosé Grand Cru NV

Café

Thé Digestifs

Mignardises