kusshi oyster, sea lettuce, oscetra caviar 1996 Pierre Paillard,’Grand Cru,’ Brut, Champagne, France *poured from magnum foie gras, salade pastorale “robuchon”, black truffle vinaigrette 1966 Riveyrac, Rivesaltes, Languedoc-Roussillon, France dungeness crab, mandarin, crab rouille 2006 Trimbach, Riesling, ‘Clos Ste. Hune,’ Grand Cru, Alsace, France turbot, root vegetables, beurre cancalaise 2007 J.L. Chave,, ‘Blanche,’ Hermitage, Rhône Valley, France ribeye, pommes soufflés, black truffle 1996 Château Rauzan-Segla, ‘2emé Cru Classé, Margaux, Bordeaux, France *poured from magnum vanilla olive oil ice cream pistachio cake, lemon, génépi 1996 Château De Malle, Sauternes, Bordeaux, France

kusshi oyster, sea lettuce, oscetra caviar

1996          Pierre Paillard,’Grand Cru,’ Brut, Champagne, France *poured from magnum

foie gras, salade pastorale “robuchon”, black truffle vinaigrette

1966          Riveyrac, Rivesaltes, Languedoc-Roussillon, France

dungeness crab, mandarin, crab rouille

2006          Trimbach, Riesling, ‘Clos Ste. Hune,’ Grand Cru, Alsace, France

turbot, root vegetables, beurre cancalaise

2007          J.L. Chave,, ‘Blanche,’ Hermitage, Rhône Valley, France

ribeye, pommes soufflés, black truffle

1996          Château Rauzan-Segla, ‘2emé Cru Classé, Margaux, Bordeaux, France *poured from magnum

vanilla olive oil ice cream

pistachio cake, lemon, génépi

1996          Château De Malle, Sauternes, Bordeaux, France