FRENCH
DINNER - WESTBURY HALL – March 21st
Reception
begins at 6pm
Wedmore Place Cremant de Loire served with local oysters
Amuse
Edwards
Country Pate with Grilled Grape Jam
Wedmore Place Cremant de Loire
First Course
Seared
Tuna
Julienne
Vegetables | French Bread | Caviar | Yuzu Reduction
Comte Lafond, Sancerre, France 2017
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Second Course
Braised
Pheasant
Espelette
Peppers | Leeks | Marbled Potatoes | Herb Broth
Chateau Haut-Beausejour, St Estephe, France 2017
Williamsburg Winery, Trianon, 2015
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Third Course
Tournedos Rossini
Seared
Foie Gras | Braised Endive | Gratin Dauphinoise | Wild Mushroom Demi
Bouchard Pere et Fils, Pinot Noir, Burgundy,
France 2016
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Fourth Course
French
Cheeses
Mostarda
| Charred Orange Marmalade | Toasted Walnuts
A Mystery Wine from Patrick Duffeler's Cellar
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Fifth Course
Profiterole
Dark
Chocolate Sauce
Williamsburg Winery, Petite Fleur 2017
