Bistro 157 Degustation Menu
May 21st, 2003

First Course
Ahi Tuna au Poivre, Roasted Red Pepper Coulis, Sweet Potato Pancake and Spring Asparagus
Veuve Clicquot Yellow Label Champagne

Second Course
California Spinach with Grilled Shitakke Mushroom, Ricotta Salata, Toasted Pumpkin Seeds, Fresh Orange Vinaigrette
Brancott Reserve Sauvignon Blanc 2002

Third Course
Pan seared Sea Scallop, Truffled Celery Root Veloute, Granny Smith Apple
Louis Bernard Cotes du Luberon Blanc 2001

Intermezzo
Petite Tropical Fruit Minestrone

Fourth Course
Grilled Colorado Rack of Lamb, Oxtail Potato Gratin, Plentiful Horn of Petite Vegetables, Minted Lamb Jus
Joseph Drouhin Echezeaux Grand Cru 1999

Dessert
Beggar's Purse Crepe with Apple, Michigan Cherry and Apple Cider Caramel
Merryvale Antigua Muscat de Frontignan