Menu by Campbell Nov 1994

northeast apple harvest menu crab and apple diablo on root chip tuna carpaccio with sesame and apple butter on endive spear tartare of beef tenderloin with smoked apple on sweet potato chip maison deutz brut cuvee nv pan crusted fois gras with pearls of apple and calvados salad of autumn greens with celery root, apple and walnut oil beringer chardonnay 1992 roasted loin of venison, pumpkin puree and pomegranate seeds garnished with oven dried apple and maple cider sauce beringer zinfandel 1990 double crusted vermont cheddar apple pie with bourbon maple walnut ice cream and maple hard sauce beringer riesling late harvest 1990 scott campbell and staff vince & eddie's chef coordinator nick malgieri ellen baumwoll - bijoux doux specialty cakes michael florane - the russian tea room rick katz bentonwood bakery wonyee tom gotham bar & grill special thanks to beringer vineyards wine world estates casanove opici hudson valley fois gras