Grilled Vegetable Terrine –Layers of goat cheese, olive tapenade and
roasted vegetables served with parsley dijon coulis Salade Friseewith poached eggs, crispy bacon and garlic croutons with a french vinaigrette French Onion Soupwith a gruyere cheese crostini
ENTREES
Southwestern French Cassoulet–a rich combination of baked beans with sausage,
pork and duck confit Coq au Vin–traditional fricassee with cornish game hens in a red wine sauce Boeuf Bourguignon–traditional beef stew in a red wine sauce with pearl onions, carrots,
mushrooms and lardons Roasted Pork Tenderloin in a Calvados Sauceserved with caramelized apples,
braised savoy cabbage and mashed potatoes Steak au Poivre–entrecote of boeuf encrusted with peppercorns and a brandy cream sauce Paella from the Basque Country with rice, fish, shellfish, pork, chorizo
and chicken in a saffron broth
DESSERTS
Crepes Suzette Chocolate Profiterolles Tarte Tartin –caramelized upside down apple tart
