First Course
Gambas a l’ail served in a traditional clay bowl with hot olive oil & guindillas

Main Course
Seafood Arcachon risotto made with sepia, clams, mussels, seasoned with its regional herbs

Fromage & Salade Verte

Dessert
“A la minute” tarte tatin served with its french vanilla ice cream and almond tuiles

Café & Mignardises

Amuse-Bouche
Spring Pea & Truffle Crème

Apéritif
Gougères au Parmesan
Wine: Champagne Gosset Excellence Brut

First Course
Pâté en Croute Maison & its Salade de Mesclun
Wine: Domaine Marc Morey 2006

Chassagne-Montrachet – Bourgogne White

Main Course
Duck Magret aux Champignons des Bois with Printemps Vegetables & the “Mac’n Cheese” Gratin for Grown-Ups
Wine: Chateau Les Carmes Haut Brion 2004 Bordeaux Red

Plateau de Fromages
Pont l’Évêque, Camembert, Ste. Maure de Touraine, Beaufort et Tomme de Savoie  
Wine: Pierre Damoy Vosne-Romanée
Gevrey Chambertin 2001 – Bourgogne Red

Dessert
Tourtière Gasconne aux Pommes
Wine: Sauternes

Café & Mignardises

Private Dinner Menu Example – Summer 2008

First Course
Seared foie gras served with its brioche toast points and onion confiture

Main Course
Grilled lamb chops with White truffled Lyonnaise potatoes and haricots verts

Fromage & Salade Verte

Dessert
Fresh pears tartelette and its creme Anglaise

Café & Mignardises

Private Dinner Menu Example – Winter 2007