Five Decades of Decadence
FRIDAY, MAY 27, 2011
BEGINS AT 6:30 PM
$60.00 PER PERSON
Reservations Call 828-488-2826
1st Course - 1960
Gulf Coast Oysters on the Half Shell with Wasabi Oil and Lemon
Domaine de la Cadette; Chardonnay – Vézelay, France
2nd Course - 1970
Osso Buccocinni Bolognese
Castello di Querceto; Sangiovese/Canaioli – Chianti Classice
3rd Course - 1980
Five pepper Fillet Tartare with Fresh Quail Eggs and Truffle
Marquise de Lalande: Bordeaux Blend – Lalade de Pomerol,
France 2006
4th Course - 1990
Wild Game Cassoulet with Chevre
Clos la Coutale: Malbec/Merlot – Cahors, France 2009
Dessert - 2000
Baked Meringue Puffs with Strawberry Coulis
Gulf Coast Oysters on the Half Shell with Wasabi Oil and Lemon
Domaine de la Cadette; Chardonnay – Vézelay, France
2nd Course - 1970
Osso Buccocinni Bolognese
Castello di Querceto; Sangiovese/Canaioli – Chianti Classice
3rd Course - 1980
Five pepper Fillet Tartare with Fresh Quail Eggs and Truffle
Marquise de Lalande: Bordeaux Blend – Lalade de Pomerol,
France 2006
4th Course - 1990
Wild Game Cassoulet with Chevre
Clos la Coutale: Malbec/Merlot – Cahors, France 2009
Dessert - 2000
Baked Meringue Puffs with Strawberry Coulis
JAMES REAUX Chef/Owner
Murphy's Chophouse, Murphy, NC
The Chophouse of Hiawassee, Hiawassee, GA
Thirteen Moons Restaurant, Nantahala Village Resort, Bryson City, NC
828-835-3287 Office
ALLIE SPIVEY Executive Chef
Thirteen Moons Restaurant, Nantahala Village Resort, Bryson City, NC
828-488-2826 Ext #105
