
First Course:
Salade Lyonnaise – Frisee salad with soft boiled egg and lardons
Michel Briday Bouzeron and Lambert Seyssel Savoie

Second Course:
Truite Meuniere Amandine – Trout with brown butter sauce and almonds served with poached leeks
Matrot Meursault and William Fevre Chablis

Third Course:
Filet Mignon Au Poivre – Beef Tenderloin with pepper cream sauce served, duchesse potatoes & Hericots Verts
Domaine Tempier Bandol and Domaine Courbis Cornas

Fourth Course:
Croquembouche – Cream puffs with caramel candy coating and caramel sauce.
Domaine Baumard Quarts de Chaume and Domaine Anrienne Cure Monbazillac

No Shortage of Delectable Pairings by Master Sommelier David Glancy