Bistro 157 presents
The Sommelier's Table
June 1st, 2003

First
Provencal Stuffed Vine Tomato with Chevre Cheese, finished with Red Pepper Jus

Second
Oxtail and Oven Roasted Tomato Canneloni with Saffron Emulsion enhanced with Roasted Garlic

Third
Caramelized Sea Scallop, Porcini Mushroom Flan, Baby Oraganic Carrot finished with Asparagus and Asiago Cream

Fourth
Duck Confit Croque Monsieur, Foie Gras Butter and Wilted Dandelion Greens

Fifth
Brie with Anjou Pear