A Mid-Winter’s Feast
January 27, 2004

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Matt’s Chicken Liver Pate with Capers, Eggs & Shallots

Dungeness Crab Cakes with Tartar Sauce

Rabbit Ragu on Farfalle with Reggiano Curls

1998 Strub Nierstein Paterberg Riesling Spatlese***
2001 Weinbach Gewürztraminer Reserve Personnelle

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Prime Rib of Beef Roast from Prather Ranch
Jus with Chanterelle & Oyster Mushrooms

Steamed Spinach

Julienne of Carrots with Black Truffle Butter

Buttermilk Yukon Gold Potatoes with Scallions

Yorkshire Pudding

1997 Kay Brothers Hillside Shiraz Amery Vineyards McLaren Vale
1997 Kistler Pinot Noir Sonoma Coast Clos des Vignes Franches
1997 Argiano Sangiovese Brunello di Montalcino
2000 Blackjack Ranch Cab/Cab Franc Santa Barbara Harmonie

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A Selection of Cheeses:

Isle of Mull Cheddar (cow) Scotland -
made by Jeff Reade
Cows fed hops in Winter. Aged in Tobermory Distillery

Celtic Promise (cow) Wales –
made by John & Patrice Savage-Onstwedder
Washed rind raw milk from cheese affineur James Aldridge’s recipe

Vacherin Mont D’Or (cow) France
Winter cheese wrapped in spruce bark

Ardrahan (cow) Ireland –
a Neal’s Yard selection
Made by Mary Burns in Co. Cork

Gubeen (cow) Ireland –
a Neal’s Yard selection
Made by Giana Fergueson in Co. Cork

Mrs. Appleby’s Cheshire (cow) England –
a Neal’s Yard selection
Applebys have made Cheshire for generations, Mr.s Appleby is in her 70s

Llangloffan (cow) Wales-
made by Leon & Joan Downey
Made in Castle Morris near Fishguard. 2x Winner of Best Welsh Cheese

Harbourne Blue (goat) England–
a Neal’s Yard selection
One of the signature cheeses made by Robin Congdon

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English Trifle with Fox Hollow Peach Conserves & Organic Raspberries

Coffee & Chocolates