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Saturday, November 7 | 5pm | Four Courses | 65.00 per person
AMUSE BOUCHE
small bites from the cook
SALAD COURSE
tender greens with champagne vinaigrette
ENTREE
Coq au Vin
tender chicken braised in red wine with smoky bacon,
mushrooms, pearl onions, and aromatic herbs—a comforting French classic
DESSERT
Apple Galette with whipped cream
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October 31
Cozy Dinner
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November 14