IWFS Holiday Dinner Black Tie
Sunday December 4, 2016
6:30pm reception for 7:15 seating
Omni King Edward Hotel
Palm Court (Mezzanine)
A pictorial history follows:
You must 
DINNER MENU
First Course (Champagne Reception)
Cuperly Champagne Cuperly Brut Grande Reserve NV
Free Range Scotch Egg with Sour Cherry preserve
Partridge & Pear Cornish Pastry
Barely Bacon Battered Scallops with Smoked Salt & Tartar Sauc
Second Course
2005 E. Guigal Gigondas
Lamb Tongue & Sweet Bread Terrine
Rosemary & Garlic Smoked Lamb Loin\
Salad of Du Puy Lentils with Brussel Sprout Petals & Bacon
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Third Course
2005 Joseph Drouhin Vosne-Romanée 1er Cru Les Chaumes
Oven Roasted Black Alaskan Cod
Duck Fat Confit Fingerling Potato & Caramelized Shallots
Beurre Rouge
Fourth Course
2007 Château La Croix St. Georges, Pomerol
Our Version of the Classic Beef Wellington with a Twist
Truffle Sherry Jus
Fifth Course (Cheese)
1997 Barros Porto Vintage
Traditional English Stilton
Pickled Walnuts
Pear and Rosemary Kouign Amann
Port Glaze & Celery Curls
Sixth Course (Dessert)
2013 Tawse Riesling Icewine
Chocolate Chestnut Ganache Tart, Kirsch Anglaise
Coffee/ Tea