Fowl Play at Second Empire

November 17, 2002

 

 

Juvenile Chic Quiche With Custard and Brie, Canadian Oysters With Shallots, and Asian Spring Roll With Thai Sauce

Firestone Sauvignon Blanc, 2001

 

Cream of Roasted Fowl Soup

Reichsgraf von Kesselstatt, Bernkastler Doctor, Reisling Spätlelse, 2001

 

Pan Seared Pheasant Over Yukon Gold Puréed Potatoes Crowned with Assorted Mushrooms

Château Nerthe, Châteauneuf de Pape, 1999

 

Stuffed South Carolina Squab Breast Topped with Saffron Risotto

Domaine des Remizières, Cuvée Emilie, Hermitage, 1996

 

Triangle Vertical Intermezzo of White Peach Sorbet

DeKuyper Peach Schnapps

 

Ashley Farms Chicken Ballotine With Arugula and Frisée Salad Accompanied by Duck Rillette Puréed With Butternut Squash

Château l’Arrosè, St. Emilion, 1995

 

Roasted Guinea Hen Pot Pie With Root Vegetables, Potatoes, Haricots Verts, and Herb Velouté Sauce

Château Pape Clement, Pessac Leognan, 1995

 

Warm Ginger Bread Pudding With Lemon Curd Filling, Vanilla Caramel Swirl Ice Cream and Lace Cookie

Paul Jabolet, Beamues des Venise, 1999

Followed by: Graham’s Vintage Port, 1980

 

By Chef Maître Rôtisseur Daniel Schurr