Past Events

Holiday Gala and Induction / Elevation Ceremony — Event Menu

RECEPTION
Whitefish Toast ●  Ocean Trout Tartare ●  Pork Terrine
Champagne | NV Ayala Brut Nature

DINNER
Amuse Bouche
Cauliflower Panna Cotta, Caviar

First Course
Hamachi Crudo | kumquats, chili, olives
Chardonnay | 2013 Tabalí Talinay Coastal Limestone Vineyard, Limarí Valley, Chile

Second Course
Foie Gras Torchon | black truffle, almonds, apples
Sauternes-Barsac | 2013 Château Coutet, Barsac, France

Third Course
Ricotta Cavatelli | parmesan, country ham, smoked trout roe
Nerello Mascalese | 2014 Girolamo Russo Feudo, Etna, Sicily, Italy

Fourth Course
Aged Duck Breast | braised red cabbage, chestnuts, cranberries
Bordeaux Blend Rouge | 1994 Château Montrose, St. Estèphe, France

Pre-Dessert
Eggnog Semifreddo

Dessert Course
Bûche de Noël | milk chocolate, chestnuts, quince
Tawny Port | 30 Years Old Tawny Barão de Vilar, Oporto, Portugal

After-Dinner Libations
A Selection of Fine Aged Rums
Coffee or Tea