I've been told to come up with a menu to accompany a bottle of good
champagne, and I'll be cooking it a week from tonight. Here's the menu I'm
planning:


Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
making this; she really likes it)

Scallops Poached in Miso-Persimmon Broth

Romaine-Mandarin Salad

Seared Duck Breasts with Orange-Tea Sauce

Kiwi Shortcake


Our guest (who's bringing the champagne) is something of a VIP; are there
any suggestions for improving the menu?

Bob