THE ST. SUPÉRY DINNER

@ THE GRAND HYATT SINGAPORE

Hibiscus Room

Saturday 1st May 2004

7:30 PM – APÉRITIF

8:00 PM – DINNER

LOUNGE SUIT

Apéritif
St. Supéry Napa Sauvignon Blanc 2003

Menu
Timbale of Crab with Marinated Roasted Peppers, Verjuice and Chive Dressing
St. Supéry Limited Edition Dollarhide Chardonnay 2000
St. Supéry Limited Edition Dollarhide Semillion 2000

Pan-Fried Medallion of Foie Gras, Puy Lentils, Seared Endive & Truffle Sauce
St. Supéry Meritage Red 1996
St. Supéry Napa Merlot 2000

Oven-Roasted Rack of Lamb, Millefeuille of Mediteranean Vegetables & Thyme
St. Supéry Napa Cabernet Sauvignon 1997

Selection of Cheese with Walnut Bread & Dried Muscatels
St. Supéry Limited Edition Dollarhide Cabernet Sauvignon 2000
St. Supéry Limited Edition Rutherford Cabernet Sauvignon 1999

Fig and Cassis Tart with Caramelised Almond Ice-Cream
St. Supéry Moscato 2003

Coffee or Tea
Petit Fours

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