Wednesday, October 13, 2010

Lunch Menu at Decanter's Mastering the Medoc and Graves course

Attendees at the Decanter Education course titled Mastering the Medoc and Graves, held at Decanter HQ on October 8th, 2010, partook of the following lunch menu.


Course 1: Terrine of duck confit, green salad and plum sauce

Course 2: Rack of Cornish Lamb with mustard-mint crust, pea mousse, fondant potato & honey glazed roasted carrots

Course 3: Bitter chocolate tart


Chateau Doisy-Daëne sec Bordeaux 2007

Domaine de Chevalier 2004

Château Pontet Canet 2002

Château Poujeaux 1996

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