Past Events

Vie Restaurant — Event Menu

RECEPTION

Prairie Fruits Farm Chèvre and Herb Gougères
Wood-Grilled Laughing Bird Shrimp,
Smoked Paprika, House-Cured Olives
Au Bon Canard Foie Gras Mousse Crostini,
Preserved Heirloom Crab Apples
Champagne, Duval-Leroy Brut NV

—oOo—

RUSHING WATERS
RAINBOW TROUT ESCABECHE
Sorrel, Spence Farm Ramps, Radishes
Sauvignon Blanc,
Villa Maria “Cellar Selection”
Marlborough 2006

BRAISED ESCARGOTS DE BOURGOGNE
Poached Halibut Cheeks, Pickled Garlic,
Preserved Lemon, Persillade
Meursault,
Bouchard Pere & Fils “Les Clous” 2004

GUNTHORP FARM RABBIT
SAUSAGE “CREPINETTE”
Fines Herbes, Black Trumpet Mushrooms
Meursault Rouge,
Domaine Jacques Prieur Clos de Mazeray 1996

WOOD GRILLED
PAINTED HILLS BEEF STRIP LOIN
Crispy Bone Marrow Dumpling,
Braised Shallots, Red Wine Sauce
Bordeaux,
Château Gruaud-Larose St. Julien 1989

RIVER’S EDGE CHEVRE “UP IN SMOKE”
Smoked Almonds, House-Made Tomato Jam,
Honey Wheat
Shiraz, Kaesler “The Bogan”
Barossa Valley 2004

FOIE GRAS ICE CREAM
L’HOMMAGE AU RESTAURANT “LE PIGEON”
Au Bon Canard Foie Gras, Profiteroles,
Caramel Sauce
Monbazillac, Château Septy 1998