Café Matisse • Washington, DC
September 29th
at 6:30 pm (formal)
First Course
Butlered Hors d’Oeuvres
Flight of Two Champagne
Horton Sparkling Viognier, Virginia
Second Course
Chilled Giant Hawaiian Prawn
Salad with Poached Quail Eggs,
Organic Cranberry Beans, and Rose Finn Potato
Hartwood Rappahannock Rose,
Virginia
Third Course
Seared Maine Diver Scallop
with
Celery Root Consommé, Celeriac Puree and Baby Lovage
Château des Tourtes, 2006,
Graves
Rockbridge Reserve Chardonnay Virginia
Fourth Course
Seared Sonoma Duck Breast with
Vanilla Scented Quince and Star Anise Essence
Opolo Viognier, 2005, Central
Coast
Sherwood Estate Pinot Noir, 2006, Marlborough
Intermezzo
Sorbet
Fifth Course
Pan Roasted Loup de Mer with
Braised Oxtail and Salsify Ragout
Marimar Estate, Don Miguel
Vineyard Chardonnay, 2004, Russian River Valley
Real de Anguix, Reserva, 2000, Ribera del Duero
Sixth Course
Coriander Crusted Rack of
Colorado Lamb with
Chanterelle Mushrooms and Eggplant Tian
Domaine de Saint Siffrein,
Châteauneuf du Pape, 2004
Winter Creek, The Old Barossa Blend, 2004
Seventh Course
Pipe Dream Farm Goat Cheese
Cake with Kumquats and Candied Pine Nuts