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HEC 94 | Gala | March 17, 2019

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HEC 94 | Gala | March 17, 2019

Canapes

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Gelee of Prosciutto

Gelee of Prosciutto with Trout Roe , Tarragon Pot de Creme , Vidalia Onion Gougere with Gruyere

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Champagne "Grande Reserve", Vilmart & Cie, France NV

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First Course

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Spring Salad

Spring Salad of Sungold Tomatoes, Melon, Beets, and Parsnips

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Riesling, Smith Story Wine Cellars, Rheingau, Germany 2016

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Terrine of Hudson Valley Moulard Duck Foie Gras

Terrine of Hudson Valley Moulard Duck Foie Gras with Cocoa Nib Genoise, Satsuma Oranges, Romaine, and Sunchokes

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Second Course

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Butter Poached Turbot

Butter Poached Turbot, Sauce Mousseline, Pomme Puree, Salad Bernaise, Pistachio Genoise

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Chartreuse of Asparagus

Chartreuse of Asparagus, Hen of the Woods Mushrooms, Tokyo Turnips, Savoy Cabbage

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Cabernet Sauvignon Blend, Château Larrivet Haut-Brion, Pessac Leognan, France 2015

Paired with Lamb Entree Course

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Lamb with Sauce Perigourdine

Lamb with Sauce Perigourdine, Black Truffle Custard, Pomme Puree, Salad Bearnaise, Pistachio Genoise

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Chardonnay, Giant Steps, Yarra Valley, Australia 2018

Paired with Fish and Vegetable Entree Courses

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