BEER AND CHOCOLATE PAIRING

Friday February 18, 2005
The Cathedral Hill Hotel
Featuring
Cocoa Pete’s Chocolate Adventures
Fine Belgian Ales

Reception

6:30 PM
Chefs Hors D’Oeuvre

Bosteels DeuS

Dinner

7:30PM

First Course

Cocoa Crusted Sweetbread with White Chocolate Parsnip Flan

Bosteels Kwak

Second Course

Pan Seared Skate with Sonoma Foie Gras and Chocolate Balsamic Brown Butter

Bosteels Tripel Karmeleit

Third Course

Slow Roasted Kurobota Pork Tenderloin with Creamy Truffle Grits and Chocolate Port Wine Reduction

Chimay Grand Reserve

Fourth Course

Quartet of Chocolate

Urthel Samaranth Quadrupel

$75 Per Person Inclusive of Tax and Gratuity
Please Make Reservations by Feb 11,2005
Bruce D. Paton CEC
Executive Chef
415-674-3406