This was a smaller dinner party and, for us, that was great because it’s SO MUCH EASIER to manage the prep, expo, turning and DISHES! But that doesn’t mean we don’t pull out all the stops! Enjoy the adventure!

Ambiance!

And FOOD!

First Course:

• Fresh Shucked Oysters with a meyer lemon mignonette and pickled kumquat

• Wine Pairing: Perrier-Jouët Grand Brut

Second Course:

• Ratatouille with a puff pastry and herbed crushed tomato sauce

• Wine Pairing: Belle Font Côtes du Rhone 2015

Third Course:

• White bean cassoulet with a ham consomme and seared duck sausage

• Wine Pairing: Gerard Bertrand Picpoul de Pinet 2015

Fourth Course:

• Sous Vide style coq au vin with red wine mushrooms, potato puree and roasted carrots

• Wine Pairing: Listerne et Frigoulas Pays d’Oc 2016

Fifth Course:

• Dark chocolate souffle with Espresso creme anglais

• Wine Pairing: M. Chapoutier Banyul 2013