|
~ Appetizer ~ |
|
Amuse-Bouche Gougre |
| Burgundian Cheese Pastry |
| Complimenting Wine: Sparkling Vouvray, Fouquet NV (5oz.) |
| • |
|
~ First Course ~ |
|
Veloute d’Asperges |
| Light & Velvety Spring Asparagus Soup |
| • |
| ~ Main Course ~ |
| Grilled Lamb Loin Chop |
| with English Peas & Mint, Roasted Tourneed Potatoes & Lamb Reduction Sauce |
|
Complimenting Wine: Côtes-du Rhône “Cuvée Gabrielle” Dom. Les Grands Bois 2003(5oz.) |
|
| • |
|
~ Dessert ~ |
|
Glace de Creme Frâiche et Miel á Lavande avec des Meres |
|
Lavender Honey & Creme Frâiche Ice Cream with Blackberries |
| Complimenting Wine: Muscat de Lunel NV (2oz.) |
