Board of Governors Dinner
8th. January 2003
PlumpJack  Cafe

Summary: Chef Peter Chastain served an outstanding "Balsamico" themed menu. In fact, every course featured different vintages of Balsamico The motion to increase membership categories was debated and the planning of future events on the weekends including spouses and guests was discussed.

Restaurant Web Site: www.plumpjack.com/

Reception

Assorted Crostini
Maudiere, Late disgorged Brut, 1983

Dinner
Seasonal Amuse Bouche

Black Truffled scrambled Egg topped with Champagne poached Oyster
Champagne Sauce

Rich Duck Consommé with a Duck Confit and Foie Gras stuffed Ravioli
Navarro Pinot Noir, 1994

Kobe Beef Ribs, Porcini Mushroom Jus Creamy Polenta
Cain Five, 1990

Artisan Cheeses with Walnut Fig Bread Seasonal Garnishes
Dickerson Merlot, 1992

Satsuma Tangerine and Cranberry Tart
Fresh Cranberry Confiture

Caramelized Tangerine Curd, Crème Chantilly
Dr. Loosen Riesling Auslese, 2001

Coffee