Chef Mike Rago prepared a meal worthy of this milestone celebration hosted at The James
Gallery in the West End.

First Course
Parmigiano-Reggiano Crisps with goat Cheese Mousse
Fresh grated Parmigiano-Reggiano baked into a Tulip shaped Tuille, filled with Fresh
Chevre Mousse topped with Roasted Cherry Tomato.
~
Spicy Cocktail Shortbreads
Delicate, lightly sugared shortbread, baked with hints of curry, tumeric, paprika, chile
powder. Nice balance of sweet & savory.
~
Chorizo Dates with Chermoula
Large Medjool Dates stuffed with Fresh Chorizo and topped with Mild Chermoula Sauce

Champagne Mailly Grand Cru Brut Reserve NV
(Montagne de Reims, Champagne France)

Second Course
Carmelized Sea Scallops with Tarragon Cream
Fresh, Sweet U10 Sea Scallops Sauteed Golden Brown w/ Tarragon Cream Sauce on top of
Wilted Baby Spinach Leaves & Carrot Emulsion

Cliff Lede Sauvignon Blanc Stag’s Leap 2010
(Napa Valley, California USA)

Third Course
Salad of Braised Leeks
Braised Leeks Served Chilled with Mustard Vinaigrette, Crisp Serrano Ham and Chopped
Egg

Fourth Course
Short Ribs with Caramelized Root Vegetables
Oven Roasted/Braised Short Ribs with Beluga Lentils, Caramelized Carrots & Parsnips,
Fennel Oil

Steven Kent Red Blend 2006
(Livermore Valley, California USA)

and
Domaine du Cayron Gigondas 2007
(Gigondas, Rhone Valley, France)

Fifth Course
Pear & Almond Tart
Pear Sucree with Almond Filling Topped with Poached & Baked Bosc Pears

E. Guittard Single Origin Venezuela Chocolate 65%

Andresson 10 Year Tawny Port
Portugal