Nathalie wrote:

>> 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?
>
> I *love* all-Champagne meals. Your menu is perfect, except for the
> duck. Duck is great, but not with Champagne. I'd lean towards a good
> farm chicken in cream and morrel sauce :-)


I think by the time we get to the duck, the Champagne will be gone and
two-thirds of the diners will be downing Delilahs. :-)

Bob