“Celebration”

Cocktail Hour Founder's Choice

Dinner

one veal osso bucco and octopus terrine, salsa verde Evergreen Vineyard, Pinot Noir, "Spruce Goose", Willamette Valley, Oregon 2004

two mache lettuce and frisee with seared quail and strawberries Evergreen Vineyard, Pinot Noir, "Spruce Goose", Willamette Valley, Oregon 2004

three abalone mushroom and john dory filet wrapped in swiss chard, yellow peppadew sauce Bearboat, Chardonnay, Russian River Valley, California

four hirsch steak baked under a spice crust, truffled cauliflower, confit fingerling potatoes Barone Ricasoli, Chianti Classico, DOCG, "Brolio," Tuscany, Italy, 2006

five blancmange and pistachio financier with coffee bean crisp, spiced currant ragout, egg nog sphere Cockburn's Tawny Port, NV

This menu is developed and prepared for you by Chef Martin Heuser, Executive Chef for Westin Crown Center and Benton's PRIME Steakhouse