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Cafe Boulud

A Sparkling Evening With Joy Sterling

Menu designed by Zach Bell, Matthew Petersen, and Jenny Benzie

December 10, 2008

FIRST COURSE:	Warm Oyster Gratin Leek Fondue, Tarragon Sabayon Iron Horse 2003 Classic Vintage Brut
SECOND COURSE:	Glazed Black Cod Baby Bok Choy, 20th Century Japanese Pear, Yellow Curry Mousseline Iron Horse 2005 Wedding Cuvee
THIRD COURSE:	Paupiette de Veau "Champignon" Swank Farms kale blend, dilled carrots, caraway and three year old gouda Iron Horse 2003 Brut Rose
DESSERT:	Gala Apple Galette Frangipane, cider reduction, vanilla ice cream Iron Horse 2002 Russian Cuvee

The Leakey Foundation

40th Anniversary Dinner

Menu designed by Paula LeDuc Fine Catering

November 1, 2008

FIRSTE COURSE

Roasted organic beets & Cypress Grove Midnite Moon goat Cheese with baby red Romaine and a balsamic vinaigrette

Iron Horse 2005 Estate Chardonnay

ENTREE

Roasted Liberty Farms breast of duck with butternut squash bread pudding

Liberty Farms duck breast accompanied by haricot vert and duck jus

Plumpjack 2005 Reserve Cabernet Sauvignon

DESSERT:

Raspberry Cheesecake Lollipops

Apple Streusel Tartlets

Golden Caramels

Lemon Panna Cotta and Blackberries

Jack Falstaff

Growers Dinner

October 21, 2008

Featuring Star Route Farms, Long and Bailey Farms and Iron Horse Vineyards

FIRST COURSE :	From the Garden Baby Greens Crisp Pork Belly & Yogurt-Honey Dressing Iron Horse 2006 UnOaked Chardonnay
SECOND COURSE:	Braised & Roasted Pork Trotter Picklesd Red Radish & Kale Iron Horse 2005 Estate Chardonnay
THIRD COURSE:	Suckling Pig Porchetta with Savory Wild Nettle Rissotto, Red Mustard Greens Iron Horse 2006 Estate Pinot Noir
DESSERT:	Lemon-Thyme Panna Cotta Roasted Figs & Red Wine Syrup Iron Horse 2003 Russian Cuvee

Corral Club Harvest Party

Menu Designed by Iron Horse Vineyards Chef Ruben Gomez

Sunday, October 14, 2008

PARTY IN THE CORRAL

Hospices of Sonoma--La Paulée Garden Luncheon at Iron Horse Vineyards

Menu Designed by Iron Horse Vineyards Chef Christopher Greenwald

Sunday, May 21, 2006

RECEPTION IN THE CORRAL

Assorted Oysters from Hog Island Oyster Co. and Selected Accompaniments

Iron Horse 1995 Brut Rosé in Magnums

FEAST AT THE LONG TABLE

Liberty Duck Rillettes with Breakfast Radish Salad and Crouton

Stinging Nettle Soup with Braised Salsify and Wild Fennel

Savoy Spinach with Smoked Black Cod and Brandy-balsamic Vinaigrette

Braised Shoulder of Free Range Veal in Straus Cream with Capers

Joe Matos Cheese Co. "St. George"

Organic Strawberries with Bellwether Crème Fraîche, Muscavado Sugar and Dark Chocolate

Rosés and Pinot Noirs from Russian River, Green Valley & Sonoma Coast

Dinner at Tiffany's

Menu Designed by Wolfgang Puck

February 24, 2006

HORS D'OEUVRES:	Foie Gras Pastrami Reuben House-Smoked Salmon Pizza with Dill Crème Fraîche Mini Hamburgers on Brioche Bun Tempura Shrimp with Wasabi Cream Pizza with Black Truffles Iron Horse 1996 Blanc de Blancs LD
AMUSE BOUCHE:	New Potato with Crème Fraîche and Caviar Iron Horse 2000 Classic Vintage Brut
SECOND COURSE:	Sautéed Maine "Diver" Scallops with "Pad Thai' Noodles Iron Horse 2002 Estate Chardonnay
THIRD COURSE:	Medallion of Veal and Braised Veal Cheeks with Ricotta Gnocchi Iron Horse 2002 Estate Benchmark
DESSERT:	12 Layer Chocolate Dobos Torte Iron Horse 2000 Russian Cuvee

Oscar Party

Menu Designed by Iron Horse Chef Christopher Greenwald

Sunday March 5, 2006

HORS D'OEUVRES:	Assorted Oysters on the Half Shell Carrot-Ginger Mignonette and Chipolte Cocktail Sauce Iron Horse 2000 Classic Vintage Brut
AMUSE BOUCHE:	Canapé of Rare Beef with Point Reyes Blue Cheese and Slivered Scallions Iron Horse 2000 Brut Rose
SECOND COURSE:	Smoked Chicken Mousse on Crostini with Fuji Apple Relish And Chervil Iron Horse 2002 Estate Chardonnay
THIRD COURSE:	Tiny Phyllo Bundles of Roasted Vegetable and Sheep's Milk Cheese with Spicy Curry Sauce Iron Horse 2003 Estate Pinot Noir
DESSERT:	Assorted Fresh Fruit with Scharffenberger Dark Chocolate Fondue Iron Horse 2004 Late Harvest Viognier

Dinner at Boston Harbor Hotel

Menu Designed by Daniel Bruce

Boston Wine Festival

March 22, 2001

HORS D'OEUVRES:	Poached Wild Striped Bass Spring Garlic, Page Mandarin Oranges and Chanterelle Ragout Iron Horse 1999 Cuvee R Iron Horse 1999 Viognier
SECOND COURSE:	Smokey Seared N.Y. State Foie Gras Charred Strawberries and Baby Spinach Iron Horse 1999 Estate Pinot Noir Iron Horse 1997 Thomas Road Pinot Noir
THIRD COURSE:	Star Anise and Maple Glazed Venison Tenderloin Purple Baby Kohlrabi and Golden Potato Cake Iron Horse 1997 Sangiovese Iron Horse 1997 Cabernet Franc
DESSERT:	Triple Crème Cheeses "Nella Padella" Plum and Black Currant Tossed Micro Greens Iron Horse 1997 Benchmark

Cafe Boulud

FIRST COURSE:

SECOND COURSE:

THIRD COURSE:

DESSERT:

The Leakey Foundation

FIRSTE COURSE

ENTREE

DESSERT:

Jack Falstaff

FIRST COURSE :

SECOND COURSE:

THIRD COURSE:

DESSERT:

Corral Club Harvest Party

PARTY IN THE CORRAL

Hospices of Sonoma--La Paulée Garden Luncheon at Iron Horse Vineyards

RECEPTION IN THE CORRAL

FEAST AT THE LONG TABLE

Dinner at Tiffany's

HORS D'OEUVRES:

AMUSE BOUCHE:

SECOND COURSE:

THIRD COURSE:

DESSERT:

Oscar Party

HORS D'OEUVRES:

AMUSE BOUCHE:

SECOND COURSE:

THIRD COURSE:

DESSERT:

Dinner at Boston Harbor Hotel

HORS D'OEUVRES:

SECOND COURSE:

THIRD COURSE:

DESSERT: