ppetizers & ides

Field greens salad – poached pears, goat cheese and candied pecans lightly tossed with a light champagne vinaigrette

Salad nichoise - crunchy green beans, baby red potatoes, hard boiled egg and seared tuna topped with a light tarragon vinaigrette

Display of French cheeses & fresh fruit - served with fresh baguette

Roasted fingerling potatoes - halved and lightly seasoned

Display of roasted root vegetables - a medly of parsnips, turnips, potatoes and carrots

Haricot vert - slender French green beans sautéed with garlic butter and sliced almonds

ain ishes

Grilled salmon - salmon fillets topped with herb butter

Beef medallions - simmered in Bourgogne with chanterelle mushroom and pearl onions

Chicken breast - oven roasted and bathed in lemon beurre blanc

Pork chop - bone in pork chop seared over high heat and served with a red wine reduction