with a bunch of 25 year old wines for our friend Steve and his lovely wife. No formal notes but I’ll try to add some pics. The Amuse was the high point, unfortunately.
Amuse Gueule
Roast Chicken Bites
Foie Gras, Benne Wafer, Ponzu
1989 Sauternes, Château d’Yquem
Shrimp in Beurre Monté
Linguini, Lemon Confit, Fresh Chive
1989 Champagne Cuvée Collection, José Michel et Fils
Coq au Vin
Chanterelle, Potato Pavé “Dauphenois”, Persillade
1989 Grand Cru Latricières-Chambertin, Domaine Louis Trapet
Chilled Watercress Velouté
Crème Chantilly and Osetra Caviar
Dry-Aged Standing Rib Roast with Sauce Bordelaise
Braised Baby Radishes and Haricots Verts
1989 Tertre Rôteboeuf
1989 Château Pichon-Longueville Baron
Sauternes-Poached Peaches
Citrus Sponge Cake, Coriander and Vanilla Ice Cream
1989 Sauternes, Château de Fargues
Scott, what do you mean when you say the amuse was the high point, unfortunately?
Given the wines served, it wouldn’t have been a surprise to me that the '89 d’Yquem was the WOTN - or is there something more to your comment?
That’s one heck of a night, Scott, for a new world fan! 
I’ve had the '89 Pichon Baron a couple times this past year and the '89 d’Yquem. All outstanding, but the d’Yquem is another level. Would love to try an 89 Roteboeuf!
Bob–disappointing because it was a single bite and the first one of the meal. I was a little under the weather and didn’t feel that most of the dishes were my best work. The market was also missing a few ingredients that day and I had to change a few dishes (not for the better). The Amuse was great with the Yquem though.
Robert–both of the Bords drank really young and a bit tight.
Robert, the menu sounds great, can you please post the recipes ?
No real recipes but here are the basics
Chicken–I whipped room temp foie gras and combined it with breadcrumbs made from brioche and benne wafers, a local sesame cracker that is moderately sweet. That mixture went under the skin after seasoning. I then brushed some melted butter on the skin for extra crisp. The ponzu was orange/tangerine/lime juices, sake, soy, cayenne and a pinch of sugar brought to a boil and thickened with a corn starch slurry. I then added a hunt of sesame oil.
Shrimp–peeled and deveined local shrimp seasoned with preserved lemon and salt and pepper, poached in beurre monte (an emulsion of a little simmering water and lots of butter whisked in). Fresh chives added at the finish.
Coq au Vin–I added some clove and star anise to the wine mixture before braising. I also used some rich mixed poultry stock for depth. Potato squares were poached in a highly seasoned cream mixture and finished in a hot oven with a little Gruyere (store out of Comte).
Soup–Blanched watercress in a rich leek cream with a dollop of creme fraiche and a little caviar at the finish.
Our local butcher dry-aged the roast for me.
The ice cream was not egg based so it was cream, scalded with a vanilla bean and about a Tbl of crushed coriander seeds. I added milk and a splash of vodka to make it scoopable. The sponge cakes were 3 Tbl milk (heavily infused with orange and tangerine zest), 4 eggs, 3 Tbl vanilla sugar, a pinch of salt (mix eggs sugar, and salt until color changes. Add milk and 6 Tbl of melted and cooled butter. Fold in 1/2 cup plus 1 Tbl flour. Put the batter in an isi whip and shake like crazy. Fill 9 oz waxed paper cups about 1/3 after you cut a 3 or 4 slits around the side of the cup with a paring knife. Microwave for 45 seconds (technique “borrowed” from Albert Adria).
Would love to see any notes you have on the 89 Fargues and Yquem! Thanks! Sounds like a great dinner.