Menu

Salad Course:
Greens with Champagne Vinaigrette

Entree Course:
Bouillabaisse
A classic Provençal fish stew made with a variety of fresh seafood, aromatic herbs, and a saffron-infused broth.
or
Bolognese
A rich, slow-cooked sauce made with veal, pork, and beef, simmered in tomatoes, wine, and aromatic vegetables served over pasta.

Dessert Course:
Lemon Chiffon Cake