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Wasatch Mountain Food and Wine Society Appetizers Mushroom tart, escargot Kir with 2006 Bouzeron Aligote, Domaine de Villaine First course Mussels with a beurre blanc sauce 2005 Chablis, Domaine de Vaudon, Joseph Drouhin Second course Hawaiian sea bass in an Amaretto sauce 2005 Meursault, Matrot Third course Short ribs in a mushroom and truffle sauce 2005 Bourgogne Pinot Noir, Nicolas Potel Fourth course Medley of quail and duck in a Madeira sauce 2005 Nuits-Saint-Georges, Nicolas Potel Dessert Pear tartan with rosemary ice cream 2002 Chateau Rieussac Sauternes |