A ball demands a very special menu. Here are some of Chef Robert Smith's most intriguing ideas to bring a warm glow to your guests.

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Tian of Jonah Crab and Native Lobster with Cucumber and Ginger 1997 RAPET CORTON CHARLEMAGNE ~ Warm Rabbit Salad with Pommery Pasta Black Truffle Coulis 1997 PERROT-MINOT MAZOYERES-CHAMBERTIN ~ Pomelo Sorbet ~ Grilled Double Lamb Chops with Cassoulet of Beans and Rosemary or "Filet Mignon" of Peppered Tuna Wild Mushroom Broth and Potato Gnocchi or Dry Aged Loin of Beef Wilted Arugula, Sweet Corn and Red Wine-Foie Gras Butter 1992 GRGICH HILLS CABERNET SAUVIGNON ~ "A Study in Lady Apples" 1981 CHATEAU CLIMENS, BARSAC