Menu: Emeril's

Amusé bouche — Home-made tortilla chip, seared ahi tuna steak (cold), in a shrimp coulis
Appetizer — Olive oil poached salmon filet over cucumber noodles dressed with Osetra caviar and champagne sabayon, with green onion crackers
Wine — 1998 Soave Classico Tamellini
Seafood — Jumbo lump crabmeat cake with a fire roasted corn salsa, blackened tomato vinaigrette, mashed black bean and avocado pureé
Seafood — Pan-seared gulf shrimp with a wild mushroom risotto, golden pea tendrils, arugula coulis, and melted leeks
Wine — 1993 Kalin "Cuveé LV" Sonoma County Chardonnay
Poultry — Oven-roasted quail braised in red wine served over mashed sweet potatoes with southern cooked greens, carmelized baby beets, and tasso jus
Wine — 1996 Bourgogne, Hudelot-Noellat
Beef — Roasted and sliced beef tenderloin with roasted new potatoes, blue cheese glacage, bacon-smothered haricot verts and homemade Worchestershire sauce
Wine — 1998 Chateauneuf-du-Pape "La Crau," Vieux Telegraphe
Cheese — Caerphilly, an English cows' milk cheese, with French bread and Granny Smith apple slices
Dessert — Chilled apple-ginger soup with a coconut merringue cookie and pineapple sorbet