burgundy makes you think naughty things, bordeaux makes you talk about them, champagne makes you do them..

The menu from tonight's wine pairing at the Old Village Post House with Patrick O'Byrne

Passed Hors'DOeuvres

Fried Squab Leg with an orange glaze

Cured Salmon on a toast point with cherry jalapeno gastrique

Served with Henriot Brut Souverain Champagne NV

First Course

Lobster Fennel Risotto

Served with Willian Fevre "Champs Foyaux" Chablis 2007

Second Course

Pan Seared Swordfish with curry lentils and tomatoes finished with an eggplant puree

Served with Prieure De Montezargues Rose Tavel 2006

Third Course

Oven Roasted Pigeon Breat with butternut squash brioche bread pudding and foie gras sauce

Served with Bouchard Gevrey Chambertin Burgundy 2004

Dessert Course

Milk Chocolate Mousse Cake with Raspberry Sauce

Served with Henriot Champagne Rose NV 

Jim Walker, Chief de cuisine

Patrick Emerson, Wine Director