20 Quincy St. Cambridge, MA 02138

Tel: 617 495 5758 | Fax: 617 496 8754

Email: hfc@harvard.edu

Burgundy Wine Dinner

February 2 - 27, 2009
Main Dining Room
Seating from 6:00 p.m.

• ESCARGOTS sautéed with ripe tomatoes, carrots and leeks garlic butter sauce, toasted brioche
  Chablis, Laroche, 2007 $11.25 ($45 bottle)
• DUCK CONFIT SALAD frisée, watercress, Bartlett pears, potato croutons, sherry Dijon mustard vinaigrette
  Hospices De Beaune, Premier Cru,Cuvee Cyrot-Chaudron, 2005 $16.75 ($67 bottle)
• PAN SEARED TOURNEDOS OF BEEF parsnip puree, white asparagus, orange zest, pinot noir truffle sauce
  Gevrey Chambertin Aux Etelois, 2005 $17.50 ($70 bottle)
• PAVE D’AFFINOIS preserved cherries, crusty semolina bread
• SOUFFLE FRAMBOISE raspberry sauce or chestnut crème anglaiseChandon Brut Cuvee, Napa Valley $10.50 ($42 bottle)

No tipping please ~ credit cards and checks accepted
Eighteen percent surcharge will be added to check total