First Course
- Autumn Squash Bisque
  
  matsutake mushrooms and smoked paprika oil
- Autumn Squash Bisque
  
  hendri poiron, muscadet, 2003

Second Course
- Frisee Salad
  
  truffle pomme frites, rabbit confit and quail egg
- Frisee Salad
  
  tiamo, pinot grigio, 2006

Third Course
- Souffle
  
  ham, smoked cheddar and melted leeks
- Souffle
  
  jean marc burgaud, beaujolais, 2005

Fourth Course
- Pheasant
  
  parsnip puree, chanterelle mushrooms, foie gras custard, and apple salad
- Pheasant
  
  walnut city wineworks, pinot noir, 2006

Fifth Course
- Pork Tenderloin
  
  lentils, chorizo and whole grain mustard
- Pork Tenderloin
  
  la grange de piaugier, cote du rhone, 2003

Sixth Course
- Grass-Fed Beef
  
  lobster mashed potatoes and red wine sage jus
- Grass-Fed Beef
  
  matt black, shiraz, 2004

Cheese Course
- Smoked Blue Cheese
  
  heirloom beets, walnuts and onion marmalade
- Smoked Blue Cheese
  
  la raphaelle, cote du roussillon, 2003

Dessert Course
- Spice Cake
  
  poached pear and cardamom ganache
- Spice Cake
  
  biguro, brachetto, 2006

Ninth Course
- Sweet Potato Tart
  
  hazelnuts, port wine caramel and bourbon cream
- Sweet Potato Tart
  
  r.l. buller, tokay, nv

Menu for The Bayport Cookery provided by Allmenus.com

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