If you are feeling peckish, let me suggest this small gala dinner offering:

• Dish: Creme brulee of foie gras with Tonga beans
  Wine: 1990 Louis Roederer Cristal
• Tartare of Kobe beef with Imperial Beluga caviar and Belons oyster
  1995 Krug Clos du Mesnil
• Mousseline of pattes rouges crayfish with morel mushroom infusion
  2000 Corton-Charlemagne, Jean François Coche-Dury
• Tarte Fine with scallops and black truffle
  1996 Le Montrachet, Domaine de la Romanee-Conti
• Lobster Osso Bucco
  1985 Romanee-Conti
• Ravioli with guinea fowl and burrata cheese in a veal reduction
  1961 Chateau Palmer
• Saddle of lamb “Leonel”
  1959 Chateau Mouton Rothschild
• Sorbet “Dom Perignon”
• Supreme of pigeon en croute with cepes mushroom sauce and cipollotti
  1961 Chateau Haut-Brion
• Veal cheeks with Perigord truffles
  1955 Chateau Latour
• Imperial gingerbread pyramid with caramel and salted butter ice-cream
  1967 Chateau d’Yquem