For Richmond's 70th Birthday Dinner we served:

Openers

• Chilled Mint & Pea Soup garnished with sour cream (from Jasper White's Cooking from New England)
• Cato Corner cheese

Main Course

•  Grilled vegetables
• One dish of soft corn tacos
• One dish of shredded cabbage, lightly dressed
• 4 dishes of fishes and 4 sherbets of dressings:
• Traditional fried cod, with a home-made tartar-sauce
• Grilled swordfish, with a lime-tequila-cilantro marinade
• Pan-seared lobster with butter and summer truffles
• Maine shrimp with special Maine shrimp dressing (Le Garage)

To Drink

• 1 bottle Chassagne-Montrachet  opened with the starters, lasted into the main course
• 1 bottle MacMurray Ranch Sonoma Coast Pinot Noir opened when the white ran out.

For Dessert

• Frozen Strawberry Torte (Paula Peck's The Art of Fine Baking)
• Coffee etc

Present were Richmond & Annette, Lorna and John.

The dinner was held on 27 June 2010. Openers started at 6:30pm, and the main course came on at about 7pm.