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