As a celebratory end to 2013 we arranged for a small dinner by Kevin Costa at Crested Duck with some special wines selected by none other than Jack Brice.

First Course
Duck Liver & Honey Mousse – crispy pancetta, fig puree, frisee

Villa Chiara Prosecco NV

Second Course
Chicken Roulade – spinach, black swamp gouda alfredo, crispy chicken skin

Domaine de la Solitude Chateauneuf du Pape Blanc 2011

Third Course
Charcuterie / Cheese / Pate

Bodegas Antiguas Vinas de Rioja ‘Audius’ Tempranillo 2008

Fourth Course
Heirloom Grains and Salad – red wine soaked currants, pecans, arugula, fennel

Fifth Course
Cassoulet – petite french beans, duck leg confit, toulouse sausage

Domaine du Cayron Gigondas 2009

Sixth Course
Grilled Almond, Orange & Polenta Cake – orange reduction, cream

Quady Essensia Orange Muscat 2010