First course

Pork Rillettes Salad

Mixed greens, dijon vinaigrette, olives, capers with rillette crostini


Stuffed Proscuitto Scallop

Seared scallop wrapped in crispy proscuitto, served with a parmesan cracker



Second course

Duck Cassoulet

Garlic sausage, duck confit, white beans, carrot, thyme peppercorn garni


Boeuf Bourgignon

Beef chuck roasted in burgundy wine with mushrooms, onion, carrot


La Bouillabaise

Saffron scented broth, filled with sea bass, mussels, and shrimp, with potato and classic rouille on crispy garlic baguette



Third course

Artisan Cheese Plate

A selection of 3 cheeses, served with crispy baguette