TOD: Antipasti: Grilled vegetables, shrimp skewers, radish-Swiss cheese sandwiches, beet-goat cheese salad and salumi with a Veuve Cliquot La Grande Dame Rosé
Fish course: Lobster with drawn butter and tagliatelle with a 10-year-old magnum of Rombauer Chardonnay
Interrmezzo: Granité of ruby red grapefruit juice and tequila
Meat course: real Italian porcini with fresh pea shoots in butter, pommes Anna with plenty of duck fat and a rustic sourdough bread paired with a 40-year-old Burgundy
Salad: Fresh herbs from the garden tossed with a simple vinaigrette
Cheese and fruit: Hard and soft Portuguese sheep and goat cheeses with nuts, fresh figs, cherries and raspberries with a 30-year-old Bordeaux from St-Emilion
Dessert: Cherry pie, Portuguese pasteis de nata (egg custard in pastry) and flourless chocolate cake with a German icewine
Chocolate truffles with a cup of coffee with plenty of heavy cream