The Four Seasons


Decadently dressed tables deserve winter’s most elegant eats.

First Course
Roasted Sea Bass
Fricassee of Jerusalem Artichoke and Sautéed Cèpes

Main Course
Braised Short Ribs
Celery Root Puree, Baby Root Vegetables,
Black Truffles

Cheese Course
Aged Cantal, Brin D’Amour, Epoisse
Dried Fruits, Roasted Walnuts

Pink Champagne Sorbet
Wedding Cake

Saint-Martin Domaine Laroche Chablis 2006
Chateau Talbot, Saint Julien 2005

Menu by Feast & Fêtes, NYC, Letterpress menu with silver beveled edges and hand-calligraphed place cards, Sloane Design for Press New York, 212-539-0184.


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