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