206th Quarterly Dinner and Meeting The Mark Hopkins Hotel, San Francisco

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Created by Chef Thomas Stegmaier

Passed Appetizers
Assorted nuts and olives

First Course
Platters of Seafood: Brandade Croquettes, Braised Seabass with Sage Cream, Monkfish Terrine with  Crab Cocktail Sauce, Fresh Shucked Oysters with Ramikins of Mignonette

Entrées
Carré d'Agneau à la Provençale, Flageolet Beans and Champignons
Lamb Sisteron Style, Sunburst Zucchini, String Beans, Baby Carrots and Potatoes

Salad
Mesclun Mix with Balsamic Vinaigrette

Cheese Course
Montrachet with Ash, Manchego, San Simon garnished with Pears and Grapes, baskets of Walnut Bread

Dessert
Bitter Orange Chocolate Cake with Espresso Ice Cream
Pastry Chef  Lorriann Ragi

WINES from the Russian River Valley

• Iron Horse 1994 Russian Cuvée, GreenValley with the Appetizers
• Martinelli 1998 Sauvignon Blanc with the Platters of Seafood
• Russian Hill 1996 Merlot, Napa Valley and 1997 Syrah, Russian River Valley with the Lamb Entrées
• Sebastopol Vineyards 1997 Pinot Noir with the Cheese Platter
• Hanna  Winery 1997 Late Harvest Sauvignon Blanc with the Dessert

Speaker of the Evening

Dr. Michael Knauer
"Hepatitis C and Alcohol"

The  Dinner Committee

• Dinner Chair:  Mark Le Clerc, M.D.
• Wine Chairs: Ellen Mack, M.D. and Valery Uhl, M.D.
• Sommeliers: Drs. Trent Andrews, Richard Geist, Ed Gomez, Judith Nevitt, and Carleton Nibley