The menu
Blini with creme fraiche and caviar with NV Gaston Chiquet Brut Champagne Cuvee de Reserve
Gazpacho with NV Jean Laurent Brut Champagne Blanc de Noirs
Sweet potato ravioli with butter-sage sauce with 2005 Domaine Josmeyer Gweurztraminer Grand Cru Hengst
Decanting
Louisville Slugger
Intermezzo: Lemon-strawberry-basil sorbet
Rack of lamb with green beans and potatoes with 1996 Chateau Leoville-Poyferre St. Julien (and a second wine that I don't know the name of)
Cheese course: Brillat-Savarin, Aged Mimolette, Hoch Ybrig, Chabrin, P'tit Basque with 1998 Chateau Certan de May Pomerol
Ginger-lemon panna cotta with fresh raspberries with 2001 Chateau Suduiraut Sauternes
