210th  Quarterly Dinner & Meeting

Atrium Restaurant
San Francisco

Wednesday, August 9, 2000

MENU

Created by Chef Stephen Flaherty
David Cohn,  Proprietor

Reception

• Castello Blue Brie on crackers
• Arancinni:Risotto Balls stuffed with Cheese and Tomato Paste
• Salmon Mousse Crostini

First  Course

• Choucroute Garnie with Sausages, Herbed Lamb, Muscovy Roast Duck, and Applewood Smoked Bacon

Main Course

• Roasted Veal Chop with Portobello Mushroom and reduced Cabernet Sauvignon Sauce
• Potato Cake and Asparagus garnished with Chives
• Salad Course -- Field Greens with Maytag Blue Cheese

Dessert

Flourless Chocolate Cake with Raspberry  Sauce and Whipped Cream

WINES

• Lazy Creek Vineyards Gewürztraminer, 1998
  Anderson Valley, Mendocino
  at the Reception
  
   
• Meyer Fanné Alsatian Sparkling Wine
  Brut Extra
  with the Choucroute Garnie
  
   
• Caymus Napa Cuvée Cabernet Sauvignon, 1985
  This wine is from the Society's cellar.
  
   
• Greenwood Ridge Pinot Noir, 1998
  Anderson Valley, Mendocino
  with the veal
  
   
• M. Trinchero Cabernet Sauvignon, Family Selection, 1997
  with the salad
  
   
• Fonseca Guimaraens Vintage Porto, 1995
  with the dessert
  
   

Speaker of the Evening

GERALD REAVEN, M.D.
"DIABETES AND ALCOHOL"

The Dinner Committee

• Dinner Chairs: William  Grove, M.D., and Mark Rosenberg, M.D.
• Wine Chair: Mark Le Clerc, M.D.