The first course was was Caviar (Osetra) served with slices of boiled potato (purple, yukon gold, and red), blini, smoked salmon, and sour cream. This was accompanied by a Spanish Cava (sparkling wine).
The second course was slices of duck breast and a cherry sauce made from fresh cherries, wine, ground green peppercorns, and smoked sea salt. This was accompanied by a Rioja.
The third course was slices of filet mignon, a stewed shitake mushroom (with wine, soy sauce, and sesame oil), and a small salad with vinaigrette (made from the stewed mushroom sauce, sesame oil, and vinegar). This was also accompanied by a Rioja.
The fourth course was a meyer lemon sorbet to cleanse the palette.
The main course was pecan encrusted tilapia, roasted fingerling potatoes (purple, yukon gold, and red), roasted baby golden beets and baby purple carrots (with greens on), and sauteed asparagus. This was accompanied by an Alsace Riesling.
The first dessert course was a cheese course; baked brie with black currant jam in puffed pastry. This was also accompanied by the Alsace Riesling.
The main dessert course was a cranberry Lindzor tart, chocolate dipped long-stemmed strawberries (in both dark and milk chocolate), and a chocolate mousse cake. The strawberries were accompanied by the Spanish Cava and the rest with the Alsace Riesling or Bailey's.
