Since devising a menu is the work of an artist, we did some careful pondering when deciding what to serve the most fastidious arbiters of fine art in the world — Christie's Auction House. Having been given free rein, yet being very aware of their high standards and requirements, we delighted in the challenge of creating a graceful yet dynamic and supremely delicious meal. We are proud to declare that the guests were most impressed and thoroughly enjoyed their luncheon.
Amuse-Gueule
- Soy and fruit-braised beef with pickled carrots
Red cabbage gazpacho with mustard ice cream
Spiced foie gras crème brûlée with pineapple salad
Citrus, honey and herb-marinated lobster with mango and avocado
Luncheon
- Eggs en cocotte with truffled mushroom, spinach and Parmesan
Pine Ridge Chenin Blanc-Viognier 2008
- Maple-bacon glazed scallops with butternut squash risotto pancakes — frisée and pepper salad
- Gingersnap-spiced Muscovy duck breast with roasted pear and Brussels sprouts
Pacifico Sur Reserve Pinot Noir 2009
- Green bean, radish, cherry tomato and radicchio salad with lime-soy dressing
- Brillat Savarin with rosemary-roasted asparagus
Le Lingot du Quercy with rosewater-walnut crepes
Fourme d’Ambert-berried port toast cigars
Val de Orca Rioja 2004
- Chocolate brownies with raspberries in basil syrup and popcorn ice cream
Coffee, teas and tisanes
