APPETIZERS Belgian Endive and Radicchio Salad Roasted Beets and Goat Cheese Napoleon Baked French Brie Cheese BRUNCH Ahi Tuna Niçoise Salad Grilled Flatiron Steak Sandwich Salmon Fillet Linguine Pasta ENTRÉES Steamed Black Mussels Steak “au Poivre” Beef Stew Flemish-Style Entrecôte Bordelaise Coq au Vin Chicken Vol au Vent | DESSERTS Grand Marnier Crème Brûlée Poached Anjou Pears in Red Wine Vanilla Ice Cream Profiteroles BEST OF THE CELLAR Red Wines
Cain Cuvée, Cabernet Sauvignon
Fleurie Domaine des Quatre Vents
Robert Sinskey, Pinot Noir
Seghesio, Zinfandel
Trefethen, Merlot
Santa Barbara Winery, Syrah
Domaine du Vieux Lazaret, Châteauneuf du Pape White Wines
Domaine William Fevre, Chablis
Trefethen, Chardonnay
McRostie, Carneros, Chardonnay
Didier Champalou, Vouvray
Jolivet, Sancerre
Neyers, Napa Valley
Kuentz Bas, Riesling Champagne
Veuve Clicquot, Reims, France |
