November 21 - 24, 2024
$65 Three-Course Dinner Menu
5pm - Close
 

 

FIRST COURSE

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Terrine de Campagne (Country Pâté)

Fig Chutney, Cornichons, Nuts and Baguette

 

SECOND COURSE

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Coq au Beaujolais
Slow-braised Chicken in a Beaujolais Wine Reduction with Potatoes, Baby Carrots and Mushrooms

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THIRD COURSE

Pavlova with Strawberry Beaujolais Compôte
Red Fruit Coulis and Vanilla Ice Cream



[RESERVATIONS]