BEER AND CHOCOLATE PAIRING

Friday February 17, 2006
The Cathedral Hill Hotel
Featuring
Scharffen Berger Chocolate and
Fine Imported Ales

Reception

6:30 PM
Chefs Hors D’Oeuvre Accented with Chocolate

Schneider Aventinus Methode Champenoise

Dinner

7:30PM

First Course

Napoleon of Butter Poached Lobster, Artichoke and Celery Root with Chocolate Sauce Americaine

Chimay Cinq Cents

Second Course

Ravioli of Duck Confit and Cocoa Nibs in Natural Jus with Duck Ham and Micro Arugula

Chimay Premiere

Third Course

Angus Beef Short Ribs Braised in Chimay with Creamy Grits and Chocolate Balsamic Reduction

Chimay Grand Reserve

Fourth Course

Trio of Artisan Chocolate Escapades

Vintage 2000 Chimay Grand Reserve

$80 Per Person Inclusive of Tax and Gratuity
Please Make Reservations by Feb 9, 2006
Bruce D. Paton CEC
Executive Chef
415-674-3406
We Also Have a $79 Room Rate