1st Course
Shrimp Francese

Wine-Mary Taylor Cotes de Gascogne IGP, Southwest France
“Notes of fresh cut flowers and lush, tart lemons with a touch of elegant butter. Bright and crisp, with notes of grapefruit lemon and tropical fruit and a lip-smacking mineral streak.”

2nd Course
Baked Crêpes with Creamy Mushrooms and Prosciutto

Wine-Mary Taylor Beaujolais-Villages, Burgundy France
“Remarkably ripe and harmonious for a wine from the challenging 2021 vintage this has excellent depth and nice warm tannins. With a little aeration the red fruit and rooty characters expand nicely. The long crisp finish is the only place you feel the acidity, but it is married to a crushed rock character. Drink or hold.”
90 points (2021 vintage review) -James Suckling

Entrée
Pork loin with Port-Cherry Sauce
French Mashed Potatoes

Wine-Jean Marc Barthez Bordeaux Rouge, Bordeaux France
“Grown in vineyards that surround the cooperative, this easy drinking yet elegant Bordeaux is neither glitzy nor flashy, but perfectly embodies the region’s rural soul. A signature blend of 50% Merlot with equal parts Cabernet Franc and Cabernet Sauvignon, it possesses much of the dark-fruited complexity that made the region famous in the first place, but rendered in a brighter, more refreshing frame. This amazing “drinkability” is highlighted by the absence of oak during the aging process, which allows a bursting acidity and graphite minerality (imagine the lead of fresh pencil shavings) to shine through on the palate”

Dessert
Chocolate Pot de Creme
Grand Marnier Whipped Cream

$50 per person