205th Quarterly Dinner & Meeting
May 12, 1999
Pan Pacific Hotel San Francisco
WINES
- Roederer Estate Sparkling Wine Non-Vintage, Anderson Valley with Hors d'Oeuvres and the First Course
- 1997 Domaine Camu Chablis with the Second and Third Courses
- 1989 Gigondas, Michel Faraud with the Fourth and Main Courses
his wine is from the Society's cellar.
- 1993 Tokaji Aszł 5 Puttonyos Royal Tokaji Wine Company with the Dessert
Speaker of the Evening: DR. ROBERT O'REILLY
"A More Personal History of the Society"
MENU
Created by Chef Michael Otsuka
Passed Hors d'Oeuvres
- Skate Wing Brandade with Caspian Sea Caviar
- Duck Gessier Confit wrapped in Bacon with Pistachio
- Caramelized Onion Tarts with Anchovies
First Course
- Hamachi Sashimi with Oshitashi Spinach and Creamy Ponzu Vinaigrette
Second Course
- Warm Salad of Emergo Beans, Pork Trotters and Maine Lobster with Baby Leeks and Preserved Lemon
Third Course
Roasted French Foie Gras on a Toasted Brioche Treasure Chest,
Kiawe Honey and Champagne Vinegar
Fourth Course
- Rabbit Loin with Fennel "ą la Greque," Oven-dried Tomatoes, Fresh Sage and Toasted Bread Crumbs
Main Course
- California Squab with a Spring Vegetable Succotash
Dessert
- Tahitian Vanilla Bean Roasted Pineapple "Sous Cloche" Banquet Chef Paul Diego Executive Pastry Chef Otto Eckstein
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