The Georgian Room

Harvest Weekend Dinner

International Wine & Food Society

October 22nd, 2004



Champagne Nicholas Feuillatte


First Course

Duck Liver Roulade Crusted with Black Truffles, Candied Apple Relish


Muscat de Beaumes de Venise, Domaine Durban, 2003



Second Course

Blue Fin Tuna Tartar


Pouilly-Fumé, Domaine Hervé Seguin, 2003



Third Course

Dungeness Crab Bisque with Crab Cake and Fry Legs


Chablis Grand Cru, “Grenouille”, La Chablisienne, 2000



Fourth Course

Morel Mushroom Tart with Mâche Lettuce

Dressed with Truffles


Beaune “Clos des Mouches”, Jos. Drouhin, 1998, en magnum



Fifth Course 

Grilled Tenderloin of Veal with Crispy Morels,

Potato Purée and Café au Lait Sauce

Château Pichon-Longueville, Comtesse de Lalande

Pauillac, 1979, en Impériale



Cheese Course

Warm Soumaintrain on Seared Fig Bread


Taylor Quinta do Vargellas 1995 Port



First Course Dessert

Milk Chocolate Parfait, Espresso Granité, Chocolate Macaroon



Second Course Dessert

Spiced Washington Apple Cake, Candied Hazelnuts

and Caramel Ice Cream


Chateau Rieussec, Sauterne, 1998

Fairmont Hotel Executive Chef: Gavin Stephenson

Executive Sous-Chef: Patrick Doré

The Georgian Room Chef: Brian Doherty

Fairmont Hotel Sommelier: Joseph Linder

The Georgian General Manager: Darrell Maxwell