THE NATIONAL DAY DINNER

THE FOUR SEASONS HOTEL

Crescent Ballroom, 2nd Floor

Friday, 6th August 2004

7:30 PM – APÉRITIF

8:00 PM – DINNER

Black Tie

Apéritif
Bollinger NV Champagne

Wasabi Charred Tuna Tartare with Fennel Citrus and Chive Oil
William Ferve Chablis Fourchaume 1998

Grilled Spiced Marinated Quail served with Corn Salad and Fresh Fig
J Faiveley Nuit-Saint-Georges “Les St Georges” Hospices de Nuits 1993

Cosmopolitan Granite

Pan Roasted Cod Fish with Fennel Puree and Sea-Urchin Sabayon

OR

Vanilla Braised Veal Cheek in Marsala Wine served with Spinach and Crispy Polenta Cake
Château Haut Brion 1994
Château La Mission Haut Brion 1994

Assorted Selection of Maitre Ceneri’s Cheese
Château Grand Puy Lacoste 1989

Timbale De “Pain D’ Epices Au Chocolat” with Nougat Filling and Cappuccino Ice Cream
Croft Vintage Port 1982

Freshly Brewed Coffee and a Selection of Fine Tea

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