Oestra Caviar with Buckwheat Blinis
1976 Krug Champagne
Petrale Sole with Beurre Blanc
1986 Coche-Dury Meusault Perrieres
Jerusalem Artichoke and Tarragon Soup
1989 Pernot Batard Montrachet
Seared Duck Foie Gras with Spiced Apple and Spinach
1975 Chateau D’Yquem
Grilled Squab with Ragout of Wild Mushrooms
1961 Jaboulet Hermitage La Chapelle
Roast Lamb with Crispy Potatoes
1961 Chateau Latour
Selection of Cheeses with Roasted Beet Salad
1953 Chateau La Mission Haut Brion
Chocolate and Cardamom Souffle with Cinnamon Cream
2001 Nochinno shel Arnon Oren
