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