First course

Pork Rillettes Salad

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

or

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