Here's what Cullen's served to its dozen guests Saturday night, at a tab of $12,000 per head:

Hors d'oeuvres

— oysters a la Russe, canapes a l'amiral

First course

— consomme Olga, port wine and beef consommé, Maine scallops, parsley, celeriac

Second course

— poached Scottish salmon, sauce mousseline, cucumber, caviar, chives

Third course

— filet medallions Lilli, seared foie gras, pomme Anna, artichokes, truffles, sauce Perigueux, chicken saute, sauce Lyonnais, stuffed zucchini

Fourth course

— roast rack of lamb, mint sauce, roast duck, apple puree, sirloin of beef, pomme chateaux, buttered green peas, creamed carrots, rice pilaf, pomme Parmentier, boiled new potatoes

Fifth course

— punch romaine

Sixth course

— roast Pennsylvania squab, water cress, herbed croute, bread sauce, game chips

Seventh course

— chilled asparagus vinaigrette, salad frisee, oranges, radish

Eighth course

— pate de foie gras, celery salad, toasted brioche, sauterne jelly

Ninth course

— Waldorf pudding, poached hill country peaches, chartreuse jelly, chocolate and vanilla éclairs, french vanilla ice cream

Tenth course

— selection of Texas cheese, fresh seasonal tree and vine-ripened fruit