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Four Course Menu | 65.00 per person
Amuse Bouche
Small Bites from the Kitchen
Salad Course
Spring Greens with Champagne Vinaigrette
Entree
Coq au Reisling
Updated classic French dish with Braised Chicken Breast in a light white wine with Bacon, Mushrooms, Pearl Onions and Cream served with Sautéed Potatoes
Dessert
Strawberry Rhubarb Crisp with Vanilla Whipped Cream