Lynch-Bages Patron’s Dinner with Chef Bob Waggoner
July 20, 2012
7:00pm – 9:30pm
Hors d’oeuvres
Maine lobster ravioli on a fennel mousseline and roe coulis
in a meyer lemon and garden opal basil butter
2005 Chateau Ormes DePez
First
Islamorada yellowtail snapper over a sunchoke, pearl onion and Kobe beef cheek ragout in a jus de viande with young chanterelles
2003 Chateau Lynch-Bages
Second
Roasted Carolina squab and salsify tart with a sunny side up quail egg
in a smoked jowl and Cabernet reduction
1999 Chateau Lynch-Bages
Third
Pan seared venison tenderloin with caramelized figs and duck foie gras in a roasted shallot and blackberry glaze
1996 Chateau Lynch-Bages
Dessert
Fresh summer berry martini with a Cabernet syrup and star anise ice cream
