Chef Nancy Oakes

Boulevard Restaurant
San Francisco, CA
2000

Passed Hors d’Oeuvres

Smoked Salmon with Black Salmon Caviar
Schramsberg 1996 Blanc de Blanc
Frog’s Leap 1998 Sauvignon Blanc

 First Course

A Salad of Maine Lobster, Fresh Sea Scallops & Gulf Prawns
with Chilled Tomato Coulis, Saffron Aioli
and Prato Lungo Extra Virgin Olive Oil
Frog’s Leap 1998 Chardonnay

Second Course

American Corn Fed Filet Mignon
with Summer Truffles, Parmesan Cheese, Potato Galette, Asparagus, Tiny Greens andNatural Sauce
Long Meadow Ranch 1996 Cabernet Sauvignon

 Dessert

Almond Cake & Strawberry Panna Cotta
with Summer Red Fruits
Schramsberg 1996 Cremant  

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