Saturday, March 25th
Dinner – 6 pm
$105++ with wine | $65++ without wine pairing
Hosted by Katy (Burgoyne) and David Niose
Courses
Baked Brie with poached pear in red wine topped with pecan and fresh caramel
Classic Coq au Vin with green olives, mushrooms and bacon
Pan Seared Red Snapper with roasted fennel Pernod reduction Sauce
Tournedos of Beef on crostini with a classic bone marrow demi-glace garnished with truffles
Classic Clafoutis
RSVP: 978-345-4537 or Email