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Appetizer Board
Assortment of Cured Meats, Brie, Beaufort Cheese, Gorgonzola, Chevre, Grapes, Dried Fruit and Fresh Baked Baguette

Soup
French Onion Soup with Smoked Gruyere Cheese Crostini 

Nicoise Salad 
Poached Egg, Seared Ahi Tuna, Black Olives, Pickled Green Beans, Boiled Potato, Mixed Greens finished with a Honey Dijon Vinaigrette 

Appetizer
Duck L’Orange with Sweet Potato Dauphinoise & Sour Cherry Reduction

Palate Cleanser
Chambord Raspberry Lemon Ice 

Entree
Chateaubriand Steak with Pomme Purée, Sautéed Garlic Spinach, Braised Red Cabbage & Buttered Carrots 

Dessert
Chocolate Pate with Creme Anglaise & Strawberry Compote