Rilletes de Canard
2011  Brumont VdP Blanc
(gros manseng and sauvignon)

First Course-
Coquille St. Jacques
(scallops with orange butter sauce)
2011 Chateau Montus Blanc
(petite corbu, petite manseng)

Second Plate
Eye Round of Veal with Sauce Roquefort
2009 Chateau Bouscasse Menhir
(tannat and merlot) WE 93

2010 Chateau Bouscasse
(tannat,cabernet franc,cabernet sauvignon) WE 95


Next Plate
Magret de Canard Sauce Figues Roti et Poivre Vert
(breast of duck with roasted fig and green peppercorn sauce)
2009 Chateau Montus Prestige
(tannat) WE94

Delice de Chocolat Sauce Caramel