WFS Function 1017 ~ Vue de Monde Great Growths Dinner

Chef Shannon Bennett

1990 Pol Roger


Les Huitres Sauvage Poche, une Mousse d’Homard

wild Oyster poached with crayfish mousse,baked Coffin Bay scallop and crab

accompanied by celeriac and cucumber tian, finished with French sturgeon caviar


1997 Blain-Gagnard Batard Montrachet

1987 Ramonet Batard Montrachet


Caille Farcie a la Dauphinoise

Roasted quail stuffed with Dauphine potatoes and foie gras, finished with Madeira glaze


1993 Damoy Clos de Beze


Filet du Boeuf avec une Tarte a la Boeuf Braisé

Wagyu beef fillet served with a pie of it’s leg meat braised,foe gras

creamed broad beans and a petite herb salad finished with sauce Bordelaise


1978 Chateau Palmer

1979 Chateau Margaux


Bleu de Brebis


1983 Chateau Climens



Soufflé Chaud au Chocolat

Demoulded chocolate soufflé, filled with chocolate ganache, warm cappuccino anglaise


Morris Muscat

Old Premium Liqueur