Prince of Wales Grill

Chef's Tasting Menu
Monday, September 18, 2000

Amuse Bouche

Red Snapper, Caramelized Fennel
Heirloom Cherry Tomatoes, Rockfish-Saffron Broth
Ferrari-Carano Fume Blanc, Sonoma 1999

Poached Maine Lobster, Radish Remoulade
Crème Fraîche and Osetra Caviar
Acacia Chardonnay, Carneros 1998

Beef Tenderloin simmered in Thyme Bouillon, Asparagus-Truffle Jus
Petite Raviole, Baby Artichoke
Sterling Cabernet Sauvignon, Napa 1997

Warm Fig Compote, Pistachio Ice Cream
Port Reduction
Sandemans "Founders Reserve," Port N.V.


Chef: Matthew Van Marter

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