A Bastille Day Celebration
Sunday, July 9, 2006 • 6:00 pm
Join us on Sunday July 9, 2006 for our eighteenth annual Bastille Day Celebration as we raise a toast to the summer. A long-standing tradition, Bastille Day has always signified the middle of summer for us. We will feature a seven-course dinner with French wines from Vintner Select Imports. Also the Morrata Brothers will stroll the dining room playing the accordion and guitar.
Our co-host for this dinner will be David Shildknecht of Vintner Select Imports. Twice a year David travels to Europe to visit the wineries that he represents in Ohio, through barrel tastings he personally selects the wine that will be shipped back to Ohio. He is extremely knowledgeable and this past year was honored by having Mr. Robert Parker of The Wine Advocate invite him to review German and Austrian wines for his publication.
Bastille Day is a National holiday in France. It is very much like Independence Day in the United States because it is a celebration of the beginning of a new form of government.
At one time in France, kings and queens ruled and many were very angry with the decisions made by the kings and queens. The Bastille was a prison in France that the kings and queens often used to lockup those who did not agree with their decisions. To many, it was a symbol of all the bad things done by the kings and queens. So, on July 14,1789, a large number of French citizens gathered and stormed the Bastille.
Just as we in the United States celebrate the signing of the Declaration of Independence as the beginning of the American Revolution, so the French celebrate the storming of the Bastille as the beginning of the French Revolution. Both Revolutions brought great changes as Kings and queens no longer rule. The people rule themselves and make their own decisions.
the Menu
Chesapeake Bay Crabcake, Jicama Salad
Sautéed Chesapeake Bay crab cake served on a bed of julienne cucumber, pickled ginger and jicama coleslaw, seasoned with a lemon grass and cayenne-infused olive oil
Coteaux du Loir sec, Aubert La Chapelle, Loire Valley2005
Maine Lobster Quiche, Maltaise Sauce
A flaky piecrust filled with a savory custard made with Maine Lobster, eggs, cream, shallots and Gruyère cheese topped with a citrus hollandaise sauce.
Givry "Haut Colombier" Blanc, Xavier Besson, Côte Chalonnaise•Burgundy, 2005
Alaskan Halibut or George’s Bank Cod, Bouillabaisse
Roasted Alaskan Halibut with an Provençal herb crust served on a bed of caramelized leeks with mussels, clams and baby shrimp and a saffron/tomato broth.
Cairanne "Haut Coustias" Blanc, Oratoire St. Martin, Southern Rhône Valley, 2003
Duck Breast, Glace de Viande
Roasted duck breast duck glace de viande with sun-dried cherries and duck crackling.
Mercurey 1er Cru "Les Veleys", François Raquillet, Côte Chalonnaise·Burgundy, 2004
Breckeridge Farms Lamb Loin, á la Provençale
Roasted Colorado lamb loin, served over a summer zuncchini timbale filled with white beans with Provençal herbs, sauced with a roasted tomato and olive lamb reduction.
Cotes du Roussillon "66", Mas de la Deveze, Roussillon, 2004
Roast Tenderloin of Aged Filet Mignon, à la Pérogoudine
Roasted filet mignon served over a mushroom duxelle and black truffles with sauce Pèrigueux.
Bandol Rouge, Chateau de Pibarnon, Provenc·Côte d'Azur 1999
Nutmeg Crêpe, Mango & Papaya Chutney
A savory crêpe shell filled with a mango and papaya chutney, served with stilton cheese and walnuts, finished with a mango and papaya glacé.
Monbazillac "Cuvée des Anges", Grande Maison, Dordogne, 2002
$85 per person
Tax & Gratuity not included