This event is sold out.
An Evening Not to be Missed! Courses from Past, Present & Future, 6 Courses paired with 6 French Wines.
Pass Hors d'oeuvres - Future
Steak Frites
Creekstone Beef Tenderloin Tartar | House-made chips
Buttermilk Fried Quail Legs
Fresh Herb Aioli
Aubry Brut, Jouy-lés-Reims
---
1st Course - Past
Pâté de Campagne (Country Pâté)
On the original menu in 1979 and remained a staple through the 80's
Aubry Brut, Jouy-lés-Reims
---
2nd Course - Present/Future
Salmon Niçoise
Traditionally served with tuna, Richard Clark put his spin
on the classic when he purchased the restaurant in 2000.
2018 LVE Rosé, Côtes de Provence
---
3rd Course - Present/Future
Fried Oyster Pernod
Another great creation that has become an absolute favorite
to many loyal customers... you know who you are ;)
2017 Henri Perrusset, Mâcon-Villages, Chardonnay
---
4th Course - Past
Chicken Chasseur
Mushroom | RavioliA modern twist to a dish that was on the original 1979 menu.
2017 Domaine Chignard, Juliénas "Beauvernay", Beaujolais
---
5th Course - Past/Future
Charcoal Grilled Veal Chop
Roquefort | Peppercorn SauceAlso on the original 1979 menu, an inspiration
to the new menu with the addition of veal sliders.