Seven-Course Dinner with Wine Pairing, featuring:

First Course - Terrene aux Legumes
Fire-roasted red bell peppers and eggplant layered in goat cheese

Second Course – Quiche
Leek and gruyere quiche

Main Course - Bouts de Côtes Braisées avec Réduction de Vin Rouge
Braised short ribs with a red wine reduction accompanied by roasted garlic mashed potatoes.

Salade - Dans la Tradition St. Remy
Toasted wedges of goat cheese and French bread blanketed by baby field greens and caramelized pearl onions
Raspberry-walnut vinaigrette.

Calvados - Norman Calvados avec sur Glace
Calvados imported from Normandy France and seasonal fruit sorbet

Fromage - du jour
Assorted French cheese and bread

Dessert - Crepes avec Poire et Chocolat
Crepes stuffed with D’anjou pears prepared “fosters” style with calvados flambé, drizzled with a hazelnut chocolate sauce.