Canapes
Caramelized Onion and Thyme Tarts
Surryano Ham and Piedmont Cheese Gougres
Tuna Au Poivre and Haricot Vert
Homemade Sourdough Bread and Butter
Plated First Course
Endive Salad with Bacon Lardons, Slow Cooked Egg Yolk and Tarragon Mustard Dressing
Family Style Entree
Red Wine Braised Duck Legs with Lentils Du Puy, Herb Gremolata and Charred Broccoli Rabe
Ratatouille
Pommes Ecrassee
Family Style Dessert
Summer Berry Calfouti with Basil Cream