Induction Dinner at Ascot's - May 12, 2006
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| Poached lobster medallions on a bed of white & green asparagus with a gratin of blood oranges and tomato chive butter
Rochioli Chardonnay |
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| Garden pea soup with roasted garlic emulsion |
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| Veal tenderloin with purée of parsnip & carrots, shiitake mushrooms, roasted Parisienne potatoes and sage veal jus
Feudi Di San Gregorio |
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| Cheese Selection: Livarot, miniature red wine poached pear, Reblochon, roasted macadamia nuts, fig purée, Stilton and port wine grape jelly
Vieux Donjon |
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| Chocolate Duo: chocolate & banana terrein with chocolate torte & orange marinated cherries
Dow Vintage Port 2000 |
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