“Vietnamese with a French Kiss”

Cocktail Hour Ginger Kaffir Limeade

Dinner

one lemongrass pork confit, pickled cabbage, carrot and cardamom, sauce 2009 Chateau Ducasse Bordeaux Blanc

two pho, oxtail, rice noodles, tripe, late summer herbs 2008 Chateau Jouget Chinon

three rabbit potstickers, nuóc mám sauce 2007 Jean Louis Chave "Mon Couer" Cotes du Rhone

four spice braised duck and mushrooms in a banana leaf with sticky rice and a watercress, cilantro, pepper salad 2007 G. Bertrand Pinot Noir

five ginger lime pot de creme Canton Kir Royal

Menu developed and prepared by Executive Chef Michael Foust, Farmhouse Restaurant