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First Course
Flamiche au Maroilles
French cheese tart | caramelized leeks | wine-soaked cheese | arugula greens
Domaines Schlumberger Riesling Les Princes Abbes, Alsace
Second Course
Sea Bass Bourride
Provencal style sea bass | lemon aioli fish fume | gold potatoes | local farm vegetables
BY.OTT Côtes de Provence Rosé
Third Course
Duck Confit
confit leg & thigh quarter | foie gras bread pudding | braised greens | green peppercorn demi glace
Regnard Bourgogne Pinot Noir
Fourth Course
Salted Hazelnut Truffle
Château Loudenne Bordeaux, Médoc
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