Friday, June 21, 2013

Bastille Day at Jefferson Vineyard


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


Pommes Ecrassee

Family Style Dessert

Summer Berry Calfouti with Basil Cream