1st Course – Beef Tartare – A Napoleon of chopped beef tenderloin and avocado with dijon mustard, capers, parsley, shallots and cornichons topped with an egg yolk and served with crostini. (raw preparation)

2nd Course – Coquille St. Jacques – Gratineed scallops in a classic french mushroom mornay sauce topped with bubbling gruyere cheese.

3rd Course – Duck Fat Potato Latkes – Traditional potato pancakes pan seared in rendered duck fat and served with a dollop of apple sour cream.

4th Course – Snapper and Beets – Pan roasted snapper filet served with a rich beet, wine and shallot reduction and topped with braised callaloo.

5th Course – French Apple Crumble – Baked Granny Smith apples with ginger, cinnamon, nutmeg and brown sugar topped with a traditional French brown sugar crumble and served with housemade vanilla ice cream.