Bread service throughout dinner
First Course: Fleurs de Prairie Rose
Fresh, local oysters, served on the half shell topped with caviar and a Yuzu granitae.
Second Course: Jolivet “Attitude” Sauvignon Blanc
Bouillabaisse, traditional French stew comprised of fresh seafood in a tomato saffron broth. Served with rustic country bread.
Third Course: Jaboulet Parallele 45 Red
Duck à l’Orange, pan seared duck breast dressed with an orange and plum glaze. Served with carrots and a potato gratin.
Fourth Course: JV Fleury CDR Rouge
Chocolate Soufflé, homemade chocolate soufflé served with homemade ice cream. Topped with a salted hazelnut tuile.