Central Connecticut Wine-Bordeaux Wine Dinner at the Copper Beech Inn

AMUSE BOUCHE

Oysters and Crepinettes

2006 Château Bois – Martin Blanc, ‘’Passac- Leogan’’

FIRST COURSE

Terrine of Foie Gras

Micro Greens, Brioche, Truffle Vinaigrette

2001 Sauternes – Château Filhot

SECOND COURSE

Brochettes of Scallop, Monkfish and smoked Bacon

Fennel Pollen Beurre Blanc

2006 Château Bois – Martin Blanc, ‘’Passac- Leogan’’

THIRD COURSE

Torchon of Lamb

Seven hour braised Lamb Shoulder

stuffed with Cepes and Chestnuts

Joel Robuchon’s Potato Puree

2003 Château Beaulieu, ‘’Comtes de Tastes’’

DESSERT

Cheese Plate

An Assortment of Stinky, Gooey and Oozing Cheeses

2000 Les Fiets de La Grange, (Saint Julien)

MIGNARDISES