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Appetizers:

  • Bruschetta with Fresh Tomato and Basil
  • Escargot with Burgundy Snails and Garlic Butter

Entrees:

  • Chicken roulade with red peppers, spinach, mozarella, prosciutto, and roasted-red-pepper pesto-cream sauce
  • Steamed salmon with stone-ground mustard, tomato marmalade, mascarpone risotto
  • Organic, aged pork chop with pancetta bacon, sun-dried tomatoes, artichokes, and marsala-thyme sauce

Wine:

  • Bouchard Chardonnay
  • Bouchard Pinot Noir