Hors D’oeuvres

wild mushroom tartlets
with roasted garlic cream

assot country pates and terrines
with crusty french bread

Salad

confit of duck with baby greens
and a fresh raspberry vinaigrette

short rib and vegetable soup
with a corn and parsley puree

Entrée

~ please choose one ~

steak bourguignon
with wild mushrooms and baby onions

roast chicken
with herbs, garlic, shallots and potatoes

salmon with a cous cous crust
and a tomato-leek sauce

Accompaniments

cauliflower-gruyere cheese gratin
parsnip yukon gold potato puree

Dessert

dark chocolate and vanilla double-dip crème brulee
with berries and whipped cream