The Georgian Room

Harvest Weekend Dinner

International Wine & Food Society

October 22^nd, 2004

Reception

Champagne Nicholas Feuillatte

First Course

Duck Liver Roulade Crusted with Black Truffles, Candied Apple Relish

Muscat de Beaumes de Venise, Domaine Durban, 2003

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Second Course

Blue Fin Tuna Tartar

Pouilly-Fumé, Domaine Hervé Seguin, 2003

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Third Course

Dungeness Crab Bisque with Crab Cake and Fry Legs

Chablis Grand Cru, “Grenouille”, La Chablisienne, 2000

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Fourth Course

Morel Mushroom Tart with Mâche Lettuce

Dressed with Truffles

Beaune “Clos des Mouches”, Jos. Drouhin, 1998, en magnum

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Fifth Course

Grilled Tenderloin of Veal with Crispy Morels,

Potato Purée and Café au Lait Sauce

Château Pichon-Longueville, Comtesse de Lalande

Pauillac, 1979, en Impériale

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Cheese Course

Warm Soumaintrain on Seared Fig Bread

Taylor Quinta do Vargellas 1995 Port

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First Course Dessert

Milk Chocolate Parfait, Espresso Granité, Chocolate Macaroon

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Second Course Dessert

Spiced Washington Apple Cake, Candied Hazelnuts

and Caramel Ice Cream

Chateau Rieussec, Sauterne, 1998

Fairmont Hotel Executive Chef: Gavin Stephenson

Executive Sous-Chef: Patrick Doré

The Georgian Room Chef: Brian Doherty

Fairmont Hotel Sommelier: Joseph Linder

The Georgian General Manager: Darrell Maxwell