menu suggestions

Soft-boiled egg with cream of tomato
and fried garlic shavings
Cuvée Saint-Nicolas :
Méthode traditionnelle

Puff pastry of shredded stone crab and oven-roasted vegetables in toasted brioche
Cuvée Prestige 2000 :
Blanc de Brem

Navarin of monkfish and scallops,
porcini mushrooms
Cuvée Maria 1999

Spice-crusted young boar medallions garnished with smoked grenaille-potatoes, baby cabbage and onions
Cuvée Référence 1997

Fresh Chabis goat cheese served
with mixed greens and fresh walnuts
Cuvée Jacques 1998

Quince gratineed shortbread served
with crunchy pistachio and honey Marquise, cardamon scented crème
Soleil de Chine 1998