1st Course
Shrimp Francese

Wine-Chateau Ducasse Bordeaux Blanc
“This dry Bordeaux blanc is made from Sémillon and Sauvignon Blanc vines planted in complex soils of clay and limestone on fissured rock. The wine is bone-dry, even if your first whiff of sunny, slightly tropical fruit leads you to expect otherwise. On the palate, it is luscious and mouth-coating with generous passion fruit and lychee, and yet it is racy at the same time—constructed along a sturdy spine of chalk and acidity, it bears the classic Sauvignon Blanc notes of lime and grass. This blanc is astoundingly versatile at table. Exquisite with seafood, it is also perfect on its own.”

2nd Course
Baked Crêpes with Creamy Mushrooms and Prosciutto

Wine-Kermit Lynch “Cypress” Rouge Cote du Rhone
“For this cuvée—our house blend—we use mostly Grenache, along with some Syrah, Mourvèdre, Carignan, and a splash of Marselan planted in a galet-strewn terroir, which reflects the southern sun into the forty-year-old vines and yields an expressive rouge full of beautiful aromas and flavors of black cherries, stones, and a hint of black olive. Year in and year out, we are amazed to find this much southern French character and deliciousness for the price of a movie ticket.”

Entrée
Crispy Duck Leg
Braised Lentils

Wine-Chateau Thivin Brouilly “Reverdon” Burgundy
“Beautiful cherry red colour, floral, fruity bouquet, round on the palate with fresh garden fruits; underpinned by supple tannins. "

Dessert
Berry Clafoutis

$45 per person