Chapter CXXVI: My Christmas Dinner II

Course I
French Goose Foie Gras, Grapefruit Confit, Figs Beet Purée and Double Solera
Served with Champagne
Course II
Kobe Rib Eye Cap with Garlic, Artichoke Chips, Wild Mushroom and Organic Mizuna
Served with Cabernet Sauvignon
Course III
Loup de Mer, European Frog Legs, and Organic A Choy
Served with Pinot Noir
Course IV
Dakota Elk Mongolian Style
Served with Brunello di Montalcino
Course V
Classic Hot Chocolate Soufflé
Served with Coffee or Tea