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 |