French Inspired

Amuse Bouche
Foie gras served with sundried tomato puree en croute



First Course
Phyllo filled with caramelized shallots and chevre served warm on field greens with a shallot vinaigrette dressing



Entrée
Coq au Vin served with roasted potatoes, green and yellow beans and spring carrots



Cheese Course
Assorted cheese plate with nuts and dried fruit



Dessert
Red wine poached pear served with chocolate and crème fraiche