4 course wine dinner, $59 per person

Coquille Saint-Jacques- Wild mushrooms, Preserved Lemon Beurre Blanc, Fine Herbes Gougeres with Chevalier Chardonnay

French Onion Galette- Onion Jam, Crispy Leeks, Gruyere with Dupeauble Beaujolais Rouge

3-Peppercorn Filet of Beef Tenderloin- Pommes Anna, Blackberry Bordelaise, Butter Poached Asparagus with Lynch Cotes du Rhone

additional pour + cost* Pallieres Gigondas ‘Terrasse de Diable’

Mille-Fuille- Roasted Strawberry, Chocolate Mousse, Whipped Caramel with Patrick Bottex Bugey Cerdon