Feathers Dinner
6 August 2005
Featherston Room - InterContinental Wellington

1st Course
Duck Liver Mousse Flavored with Truffles on a Rye Croute
Kikorangi Blue Cheese in Puff Pastry
Wine
Lindauer Special Reserve Methode Traditionelle

2nd Course
Rillettes of Pheasant on a Celeriac Remoulade with Potted Peas
Wine
Babich Riesling Marlborough

3rd Course
Tartiflette & Crisp Confit Chicken Tulips
Wine
Elston Te Mata Chardonnay Hawkes Bay

4th Course
Mutton Bird Ravioli with Caper Butter Sauce Micro Chard
Wine
Huia Pinot Gris Marlborough

5th Course
Confit Leg, Slow Roasted Breast & Sou-Fassum of Duck Thigh Accompanied with
Glazed Broad Beans, Fondant Potato, Olive & Red Wine Jus, with Hazelnuts
Wine
Palliser Estate Pinot Noir Martinborough

6th Course
Warm Saint Maure with Toasted Brioche & Quail Egg
Wine
Palliser Estate Pinot Noir Martinborough

7th Course
Orange Tasting Plate
Orange Creme Brulee, Bitter Chocolate & Orange Mousse, Orange & Cinnamon
Cheesecake, Orange Mascarpone Parfait, Soft Centred Jaffa Fondant
Wine
Church Road Noble Semillon