Caucus Room • 401 9th Street, NW, Washington, DC
May 1st
at 6:00 p.m. (formal)
Champagne Reception
Crab Cigars
Caviar Caviar
Roasted Bell Pepper Tarts with Goat Cheese
Duck with Orange and Tarragon
Charles LaFitte, Grand Cuvée, Brut, Épernay
Montaudon
Millésime, Brut,
Reims, 1996
A.R. Lenoble, Grand Cru, Millésime, Brut, 1990
Moretum
Scallop Salad with Green Apple and Hazelnuts
Chrysalis
Viognier, 2002
Anser Iecur
Foie Gras with Celeriac and Fig Essence
Margan, Botrytis Semillon, Hunter Valley, 2002
Yellow Grapefruit Sorbet with
Campari and Basil
Marinus
Tuna Andalusia with Mediterranean Vegetables
Saint-Véran,
“La Vieille
Vigne Des Crêches”, 2002
Savigny-les-Beaune, 1st Cru, Côte d’Or, 1999
Bublus
Herb Crusted Prime Rib with Red Wine Sauce and Truffle Potato Puree
St.
Supery Cabernet Sauvignon,
Dollarhide Ranches, Napa, 1995
Barboursville Octagon V, 2001
Bellaria
Warm Chocolate Tart with Compote of Michigan Cherries
Gray
Ghost “Adieu” Late Harvest
Vidal. 2002
Postia
Chef’s Delights
Porto
Moreira, 1997
Coffee and Tea
Created and Executed by:
Executive
Chef Richard Beckel
Hosted by:
Michael
Sternberg, Proprietor
The Caucus Room, Washington, D.C