HEC 94 | Gala | March 17, 2019

Gelee of Prosciutto

Gelee of Prosciutto with Trout Roe , Tarragon Pot de Creme , Vidalia Onion Gougere with Gruyere

Champagne "Grande Reserve", Vilmart & Cie, France NV

Spring Salad

Spring Salad of Sungold Tomatoes, Melon, Beets, and Parsnips

Riesling, Smith Story Wine Cellars, Rheingau, Germany 2016

Terrine of Hudson Valley Moulard Duck Foie Gras

Terrine of Hudson Valley Moulard Duck Foie Gras with Cocoa Nib Genoise, Satsuma Oranges, Romaine, and Sunchokes

Butter Poached Turbot

Butter Poached Turbot, Sauce Mousseline, Pomme Puree, Salad Bernaise, Pistachio Genoise

Chartreuse of Asparagus

Chartreuse of Asparagus, Hen of the Woods Mushrooms, Tokyo Turnips, Savoy Cabbage

Cabernet Sauvignon Blend, Château Larrivet Haut-Brion, Pessac Leognan, France 2015

Paired with Lamb Entree Course

Lamb with Sauce Perigourdine

Lamb with Sauce Perigourdine, Black Truffle Custard, Pomme Puree, Salad Bearnaise, Pistachio Genoise

Chardonnay, Giant Steps, Yarra Valley, Australia 2018

Paired with Fish and Vegetable Entree Courses