Escargots – Parsley – Garlic – Pernod
or
Roasted Tomato Tart
Sonoma Goat Cheese Crumbles
or
Homemade Country Pâté
Cornichons and Baguette Bread
or
Chilled Vichyssoise
*************
Grilled British Columbia Salmon
Organically Raised, Honey, Green
Peppercorns and Olive Oil
or
Grilled Flank Steak
Bearnaise and French Fries
or
Roasted Petaluma Chicken
Stuffed with Shallots, Garlic, Tarragon and Thyme.
Braised Fennel – Fingerling Potatoes
or
Porcini Raviolis, Tomato Concassé
Aged Parmesan
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The Chef’s Surprise Dessert
