Past Events

Four Seasons — Event Menu

Hors d’Oeuvres
Champagne Jean Veselle Cuvée du Troisième Millénaire
Grand Cru Bouzy 1995

Chilled Red Mullet and Middleneck Clams
Saffron-Flavored Fish Emulsion
Tavel, Château de Trinquevedel 2003

Sautéed Crayfish and Morels
English-Style Peas “Americaine” Sauce
Corton-Charlemagne
Domaine Delarche Grand Cru 2002

Roasted Frogs’ Legs and Sweetbreads
New Potato and Sweet Garlic Velouté
Chardonnay, Witness Tree Vintage Select
Willamette Valley 1996

Giblet-Stuffed Sonoma Squab
Sautéed Gem Lettuce and Cippolini Onions
Musigny, Domaine Jacques Prieur
Grand Cru 1995

Washington State Spring Lamb
Fava Bean Ragout, Crispy Pork Belly
Château Lafite Rothschild Pauillac 1982

Fourme au Sauternes
Napoléon of Beet and Fig Jam
Tom Cat Grapes
Cérons, Château Huradin 1998

Granny Smith Apple Pie “Deconstructed”
Sauternes, Château Guiraud 2001

Mignardises

Café et Thé