Reception
6:00pm – 7:00pm

Hors D'oeuvres
Watermelon with Smoked Salmon
Lump Crab and Grapefruit
Roasted Beets with Sherry Vinegar
Potato, Quail Egg and Osetra Caviar
Omni New Haven Hotel at Yale – Chef Jeremy Martindale

Champagne:
Champagne Pommery, NV

Wines:
Stephen Ross Central Coast Pinot Noir, 2006
Rain Sauvignon Blanc, New Zealand, 2006
Silverstone Cellars Chardonnay, 2003
Ornellaia Le Serra del Nuove, 2006
The Max Downtown Restaurant Hotel California Tequila Margarita
Beverage:
Twelve Beverage

Main Courses

Course I Dublin Bay Prawn with Roasted Strawberry and Lime Air
ON20 - Chef Noel Jones
Domaine Michel Niellon Chassagne Montrachet, 2004

Course II Chilled Coriander Poached Maine Lobster Tail Mango Champagne Geleé,
Baby Mustard Greens, Turnips, Crispy Sweet Potato, Blood Orange Avocado Oil Dressing
Circa 1886 Restaurant, Chef Marc Collins
Guigal Condrieu, 2005

Course III  Hudson Valley Foie Gras Flan with Bacon Crisp, Corn and Vanilla
Spiced Pear Restaurant/The Chanler at Cliff Walk, Chef Kyle Ketchum
Trimbach Gewurztraminer "Cuvee des Seigneurs de Ribeaupierre, 2000

Course IV Olive Oil Poached Lamb Loin Trio with Beltane Farms Goat Cheese Stuffed Puquillo Pepper,
Starlight Gardens Greens with Smoked Yogurt and Candied Cherry Tomato,
Fava Bean Steamed Squash Blossom, Ginger-Tomato Sauce
Max Downtown, Chef Hunter Morton
Opus One 2003

Course V  “Boeuf a la Mode”
Flat Iron Beef Classically Braised in Red Wine
Winvian, Chef Chris Eddy
Château Mouton Rothschild, 1998

Course VI Sherry & Cocoa Braised Wild Boar Shank with Cèpes, Caramelized Shallot and Saffron Potato Hay
and Connecticut Honey and Pasilla Chile Chocolate Decadence with Rose & Parsnip Velouté
The Spa at Norwich Inn, Chef Daniel Chong-Jimenez
Turley Cellars Old Vines Zinfandel, 2005

Course VII Chocolate Caramel Decadence Bombe
Center filled with Apricots and Raspberries Infused in Château Coutet and Almond Praline
Served with a Chocolate Tear with Vanilla Bean and Caramel Swirl Gelato
Apricot Sauce and Chocolate Caramel Infused Sauce

Petit Fours:  Hand Rolled Truffles and Dipped Strawberries with Assorted Italian Cookies
Mohegan Sun, Chef Lynn Mansel
Château Coutet, 2004