1st Course
Gravlax with Caraway, Coriander, and Mustard-Dill

Wine-Dourthe Numero 1 Sauvignon Blanc, Bordeaux
“This wine offers on the nose intense citrus notes of lemon and grapefruit. Initially direct on the palate, the poise of Sauvignon Blanc balances with a lovely fruity richness and culminates into a long and aromatic finish, enhanced by an appealing hint of salinity. A splendid N°1 white, precise and chiseled, which perfectly ex presses the elegant minerality of its limestone terroir.”

2nd Course
Chicken Chasseur
Spaghetti

Wine-Domaine Les Gryphees Beaujolais Cuvee Centenaire Les Balmes, Beaujolais
“Aromas of red and purple flowers, cherries and red plums, light baking spice, pepper.
Medium-bodied; smooth tannins.”

Entrée
Steak au Poivre and Frites

Wine-Chateau Calhou Belair, Burgundy
“Rich dark plum, blackberry and spice flavors greet you on the palate, integrated beautifully with touches of cigar leaf and cedar. This one would make a fantastic partner to aged Gouda, beef stew or roasted duck breast.”

Dessert
Chocolate Mousse Cake

$50 per person