aem wrote on Sat, 28 Nov 2009 09:46:16 -0800 (PST):

> On Nov 28, 12:13 am, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
> [snip]
>> Our guest (who's bringing the champagne) is something of a
>> VIP; are there any suggestions for improving the menu?
>>
> The menu is interesting as is, but since you ask, I'd make
> tea-smoked duck instead of the seared duck breast. More
> substantial after the seafood teasers.

If I were you, I would enjoy the champagne as a before dinner drink and
perhaps have a dry white wine with dinner. I know that's what we did and
it came off rather well.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not