Reception
Wine Selection: Piper-Heidsieck Champagne, France
Amuse: Gueule au Roquefort
First Course
Wine Selection: Zind-Humbrecht Pinot Blanc, Alsace, France
Mussels Mariniere (Mussels, White Wine, Fresh Herbs)
Second Course
Wine Selection: Mont Redon Cotes du Rhone Rouge, Rhone, France
Mousse de Foies se Volaille (Chicken Liver Mousse, French baguette, accoutrements)
Third Course
Wine Selection: Chateau des Jacques Morgon, Beaune, France
Tuna Salade Nicoise (Tuna, Green Beans, Anchovies, Tomatoes, Hard Boiled Eggs, Potatoes, Dijon vinaigrette)
Fourth Course
Wine Selection: Louis Jadot Pouilly-Fuisse, France
Poisson Meunière (Cod, Lemon, Brown Butter)
Fifth Course
Wine Selection: Chateau Bellevue Peycharneau, Pineuilh, France
Beef Bourguignon (Julia Child’s Beef Stew)
Sixth Course
Endive and Watercress Salad (Fried goat cheese medallion, beets, mustard Vinaigrette)
Dessert
Wine Selection: Chateau la Fleur Renaissance, Sauternes, France
Tarte aux Pommes (classic apple tart, ice cream)
We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.
Email us at feedback@orlandoweekly.com.
Orlando Weekly works for you, and your support is essential.
Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of Central Florida.
Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.
Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep Orlando’s true free press free.