The Vintage Room

Twelve strangers

Six courses

Six 1990 vintage wines

Four hours of eating and drinking

One priceless evening!

First course -

Farm-raised White Sturgeon Osetra Caviar

Served with a Chive Creme Fraiche Cannoli

Champagne, Krug, Brut, Reims, France 1990

Second course -

Lemon-Poached Maine Lobster Medallions

And warm Asparagras Salad with Truffle Vinaigrette

Reisling, Auslese, "Ockfener Bockstein", Reichsgraf von Kesselstatt, Mosel, Germany, 1990

Third Course -

Broiled Halibut Filet

Served on Oven-braised Vine Ripened Tomoto Compote and

Fresh Sauteed Garden Spinach

Barbaresco, Angelo Gaja, Piedmont, Italy 1990

Fourth course -

Italian-Style Porcini Risotto

With Bergola Parmesan Cheese and Gold Leaf

Dominus, Napa Valley, California 1990

Fifth course -

Black Angus Cote de Boeuf

Served with Oven-Roasted Root Vegetables, Chateau Potatoes and

Sauce Bordelaise

Chateau Mouton Rothchild, Bordeaux, France 1990

Dessert -

Strawberry Grand Marnier Flambe

With White Chocolate Ice Cream

Chateau Rieussec Sauternes, Bordeaux, France 1990

Our sommelier, Birgitte

Symphony's Executive Chef Manfred Schaller