French 75 & Tartine with roasted peach, toasted hazelnuts, ricotta cheese & honey drizzle
First Course
Bouillabaisse with scallops, prawns, mussels, and monkfish in a savory tomato & fennel broth with crusty garlic rubbed baguette Accompanying Drink: Chateau La Rose de Vitrac Blanc or similar
Second Course
Smoked Bison Carpaccio with arugula, capers, parmesan, & truffle Accompanying Drink: Pardon & Fils Beaujolais Villages or similar
Third Course
Braised Lamb Shank with fig balsamic & fried Brussels sprouts over goat cheese polenta Accompanying Drink: Chateau Palene Bordeaux Rouge or similar
Dessert Course
Blackberry Mousse & Honey Tuile Napoleon with lemon verbena syrup Accompanying Drink: MYX Moscato or similar
