Stanford Court Hotel 68th. Annual Dinner 2/18/07

Appetizers

Beef and wild Mushrooms en Croute

Crabcake with Citrus, Ginger Sauce
  Smoked Duck with Apricot Chutney

Prosciutto di Parma with Melon

Schloss Gobelsburg Sekt, Austria

2004 Stadlmann Zierfandler Classic, Austria

Soup

Mushroom Consommè with Morels and Hungarian Duck Quenelles

Grüner Veltliner 2005, Am-Berg Austria

Grüner Veltliner 2005 Lös, Kamptal Austria

Speaker

Professor Serge Renaud

Fish Course

Salad of Poached Trout with pickled Cucumbers

Illmitz Pinot Gris 2005, Austria

Intermezzo

Tokai Granitè*

Main Course

Loin of Venison with Forest Berry Relish

"Speck-Knödel", Brussel Sprouts

Members Wine

Dessert Course

Baked Apple and Almond Tart with a Gewürztraminer Crème Anglaise

2000 The Royal Tokaji Red Label 5 puttonyos, Hungary