Bordeaux tasting menu

I was fortunate to be asked to do a tasting menu centered around the Bordeaus a group of collectors were going to open. Never to miss and evening of fine food and wine, I jumped at the chance. Working with my customer on the menu was very straight forward with little alterations. They were to open several bottles for a tasting and others with the meal. I had to keep in mind all of the nuances of each bottle for the meal, but provide only a couple of amuses for the tasting.
The bottles being opened for the tasting were:
Cos D'estournel '86,90 and 95
Pavie Maquin '89 and 2000
A white Margeaux (the year I cannot recall)
A nice glass of bubbly to start and a really nice sweet white (again this one eludes me, which is unfortunate as I got to try it and really liked it.)
The '96 Cos Destournel was opened with the main course dish.
Food was:

Salmon tataki
Fried nigiri
roasted tomato and fermented black bean

Seared foie
Grilled peach
Vanilla and port syrups

Pan roasted magret
lemon pepper risotto
fried quail egg

Beef tenderloin
Braised short rib ravioli
Parsnip puree
Wild mushroom ragout

Dessert and a salad course were provided by the customer. I still couldn't resist plating them our way and maybe helping them along a little.

A cheese course consisting of:

Les petit vieux. A great raw milk cheddar with a nice pungent rind
Sauvagine. A beautiful semi soft goat milk cheese. Reminiscent of a very flavourful brie but much nicer.
Cendre de Lune. A very nice vegetable ash covered soft ripened cheese. The rind is nice a bloomy with blue veining.
Fig and port chutney, Art is in Bakery breads.

Of all the dishes the risotto was nota great match with the wine, but a nice dish none the less. But as it was a dinner centered around the wines being opened this dish fell flat. I have taken notes on the parings and would likely not make that mistake again(for those who haven't already figured out the flavor imbalance, it was too much lemon competing with the Bordeaux).

It was a great evening and one I would love to be asked to do again. And to add to the fun for me a local hockey favorite was in attendance. I won't say who, but it was a real pleasure to have served him. Hopefully I can hear from him in the future (you know who you are). A great meal from the grill for a team building afternoon would really make my year. Only I would have to work and not be too hockey star struck.

As for the customer and the rest of the guests, it was a real joy. Thank you again.
Jason