Passion Fruit or Raspberry SorbetOptions:
Passion fruit, Raspberry sorbet
Cheese
Chef pascal’s Imported Cheese Tasting Plate
Individual Selection of Cheese w/ Granny Smith Apple
Dinner Tasting
Amuse Bouche
First Course
DuckCountry duck terrine, foie gras, picke vegetables, date compoteOptions:
Gewurztraminer, Charles Scheleret, Alsace, France ‘05 (+50.00 per person)
Second Course
Diver Sea ScallopDiver sea scallop w/ beef braised short rib ravioli, infused truffle fumetOptions:
Muscadet Sévre et Maine, Domaine Des Trois Toits, France, ‘07 (+50.00 per person)
Third Course
VealMilk fed veal tenderloin w/ parsnip pureé, spring vegetables, & herb scented polentaOptions:
Pinot Noir, Les Exagonales, Loire Valley, France, ‘08 (+50.00 per person)
Dessert
ChocolateBittersweet chocolate souffle w/ chocolate ganacheOptions:
Banyuls, Les Clos de Paulilles, Port Vendres, France ‘06 (+50.00 per person)
Petite Fours
Sample Our French CheesesOptions:
Accompanied by apples, dates & candied nuts (+9.00)