Menu by Reilly Feb 1997

James Beard Foundation Presents Zoë Restaurant & Beringer Winery, Napa Valley First Course Truffle Poached Pine Island Oysters with a Chive Souffle & Parmesan Frico Beringer Vineyards, Sauvignon Blanc '94, Napa Second Course Seared Diver Sea Scallops on Whipped Butternut Squash with Smoked Ham Hocks & Melted Leeks Beringer Vineyards, Chardonnay '95, Napa Third Course Peppered Quail with Toasted Orange-Mushroom Fricasse Beringer Vineyards, Merlot '90, Bancroft Ranch-Howell Mt., Napa Fourth Course Pan Roasted Loin of Lamb & Tender Lamb Ribs with Spaetzle Arugula & Basil Sauce Beringer Vineyards, Cabernet Sauvignon Private Reserve '88, Napa Dessert Chocolate-Crème Brûlée Crunch Cake Beringer Vineyards, Nightengale Late Harvest Semillion 86, Napa Executive Chef Kevin Reilly Sous Chefs: Michael Drabkin & Mario Armero Pastry Chef: laurie jo shapiro February 3, 1997