Mei Mei & Lily Fall Dinner

Kir Royale  
Endive with Roasted Beet, Granny Smith, Crumbled Bleu Cheese, Candied Pecans
& Pomegranate Molasses

 Duck Consommé
with Foie Gras Ravioli & Cipollini Onion
 Bual Madeira

Pheasant Airline Roasted with Juniper Berries, Orange Zest & Sage
Served with AuJus and
Purees of Chestnut & White Turnip Pear, Braised Cabbage with Apple and Lardons
 Chef’s Cellar Pinot Noir
 
Cheddar, Grapes & Nuts
Chef’s Cellar Cremant
 
Pear Tarte Tatin
With Whipped Mascarpone
 
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