Christmas Dinner 2003
The Alpenrose Dining Room
Gourmand Menu
Amuse-bouche
Champagne, Tattinger Brut la Francaise, NV
Saint-Jacques Scallops with black truffle celeriac root pureé
Sancerre, Pascal Jolivet, Les Caillottes, 2001
Saffron butter braised European Blue Lobster with fava beans & chantrelles
Macon-Villages, JJ Vincent Domaine de Champ Brule, 1999
Field shot Roasted Chucker with braised mustard greens & black truffle
Cotes-du-Rhone, Delas "Saint-Esprit", 2000
Seared Colorado lamb with truffle pomme puree, baby carrots & mint geleé
Bordeaux, Chateau de Pez, St-Estephe, 2000
Pre-Dessert
Michel Cluzél Chocolate soufflé with roasted banana & bailey's ice cream
Port, Graham's Malvedos Vintage, 1996Petits Fours
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Christmas Dinner 2003
The Alpenrose Dining Room
Vegetarian Menu
Amuse-bouche
Champagne, Tattinger Brut la Francaise, NV
Warm butternut squash soup with tableside shaved black truffle
Pinto d'Alsace, Zind Humbrecht, 2000
Chantrelles with fava beans, roasted shallot, English peas and grapefruit geleé
Macon-Villages, JJ Vincent Domaine de Champ Brule, 1999
Aligot with trio of different mushrooms & trio of different herbs
Cotes-du-Rhone, Delas "Saint-Esprit", 2000
The five Vegetable Soufflés with five vegetables and five purées
Mercurey Premier Cru, Faiveley, Clos des Myglands, 1998
Pre-Dessert
La Marjolaine, La Pyramide's Famous Cake
TBA Riesling, Nittnaus, 1998
Petits Fours
