Past Events

Holiday Gala Dinner at The Four Seasons — Event Menu

Hors D’Oeuvres

Cromesquis “Marc Meneau”

Tuna Crudo

Yuzu / Whole-Grain Mustard

Bay Scallop & Perigord Truffle Ceviche

Coffee-Rubbed Venison

Spiced Squash / Pickled Red Pearl Onion

“Everything Bagels”

1999 Champagne Billecart-Salmon Brut Blanc de Blancs
Côte des Blancs

First Course
Seasonal Amuse Bouche
NV Krug Champagne Brut Grande Cuvée

Second Course
Maine Sea Scallop
Green Apple / Coriander / Lime
2011 Soliste St. Andelain Sauvignon Blanc
Sonoma County

Third Course
Foie Gras “Bread & Butter”
Winter Flavors / Black Pepper Brioche
1998 Weingut Max Ferdinand Richter Brauneberger Juffer-Sonnenuhr Reisling Auslese

Fourth Course
Oysters / Veal / Black Truffle
2007 Rhys Vineyards Alesia Sonoma Coast Pinot Noir
Sonoma County

Fifth Course
John Dory / Lobster / Chicken Skin / Red Wine
2004 d’Arenberg “The Dead Arm” Shiraz
McLaren Valley

Sixth Course
Wagyu Rib Eye / Marrow Fritters / Huckleberry Bordelaise / Potato Confit / Porcini
1994 Château La Mission Haut Brion

Seventh Course
Pear / Caramel / Bourbon / Raisin
NV Champagne Vueve Clicquot Ponsardin Demi-Sec

Eighth Course
Chocolate / Coffee / Marcona Almond / Yuzu
NV RWC Historical Series Madeira Vinhos Barbeito Boston Bual Special Reserve

Coffee or Tea
Post-Prandial Libations

Christopher A. Koetke
Food Commentator

Manfred W. Raiser
Wine Commentator

Stephen Wambach
Executive Chef

Richard Polhemus
Executive Sous Chef

Scott Gerken
Pastry Chef

Vincent Tsai
Restaurant Manager

Griffin Lawler
Assistant Restaurant Manager / Sommelier

Jann Kaiser
Director of Food and Beverage

Michele Grosso
General Manager