6:15 pm Reception, 6:45 pm Dinner

Finger Food

Charcuterie & Cheese Burgundy Tapas

Try our seasonal and regional twist on Tapas. A cast of artisan cured meats and cheese on a skewer, paired and garnished at the chef’s whimsy.

Goat Cheese and Sun-Dried Tomato Gougères
Gougères is a savory pastry and specialty of Burgundy. Here we fill it with a soft goat cheese mixed with bits of sun-dried tomatoes.

Beaujolais Nouveau - 2009

Four-Course Menu

Your Choice of Escargots or Herbs and Garlic Mussels
A flavor bomb on a half shell! Served in a shell for the Escargots or a half-shell for the mussels, they are coated with a melted garlic-butter sauce flavored with parsley, chives and fresh dill.

Chardonnay 2007, Louis Jadot

Lobster Salad with Arugula, Quail Eggs, Reggiano Parmesan Cheese
Delicate chunks of lobster on a bed of baby arugula, tossed in olive oil-lemon vinaigrette, and adorned with quail eggs and shaved Parmesan.

Pouilly-Fuissé 2007, Louis Jadot

Coq au Vin with Egg Noodles
Coq au Vin is a French fricassée of rooster cooked with wine, lardons and mushrooms. The preparation of this dish is similar to Boeuf Bourguignon and fares very well when cooked with wine from the Beaujolais region.

Morgon 2005, Louis Jadot

Spiced Pear Mousse with Beaujolais and Vanilla Poached Pear and Almond Biscotti
Bosc pear is poached in a lovely combination of Beaujolais red wine, vanilla and spices; it lays as a wonderful garnish on top of a spiced pear mousse with a trickle of the poaching syrup.

Beaujolais Nouveau - 2009