1936 Shaking in the 60's by Eddie Clarke

WINE AS YOU DINE

Dry Champagne, White Bordeaux or White Burgundy, Hock or Moselle Claret, Light Burgundy, Chianti or Iced Vintage Cham pagne Heavy Red Burgundy or Claret Sauternes or Vintage Champagne Burgundy, Port, Rich Brown Sherry, Marsala Vintage Port, Sweet Madeira, Rich Brown Sherry, Muscatel

Serve cold

Fish

Entree Roast or Room Bird

temperature

Room temperature

Game

Serve cold

Sweets

Room temperature

Cheese

Room temperature

Dessert

Vintage Brandy or Liqueurs

Coffee Room temperature (Champagne or Sparkling wines course)

can be served with any

150