hors d’œurvre
Champagne cocktail
Oysters on the half shell -Champagne mignonette
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entree - First Course
Cured salmon
Endive radish salad
—————
le plat - Main course
Quail stuffed with quinoa and wild mushrooms
currant sauce
lemon kale
—————
fromage - green salad and cheese
green Salad and epoisses slice
—————
la dessert - Dessert
macarons and truffles
—————
—————
hors d’œurvre
Prosciutto et Melon - Melon Prosciutto
Crostini aux Tomates - Tomato Crostini
Vins:
Champagne de Nicolas Feuillatte, Grand Réserve Rosé Brut
Rosé de Clos De Garaud Intemporelle (thanks to Remko and Sheila)
Entree - First course
Artichaut Farci- Stuffed Artichoke
Vin:
Anne Pichon Sauvage, Vermentino 2020
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le plat - Main course
Poulet au Muscat de Vacqueyras - Chicken with Muscat sauce from Vacqueyras
Gratin Dauphinois - Scalloped Potatoes
Hericots Vertes - Green Beans
vins:
2009 Château Fourcas Dupré - Listrac-Medoc (thanks to Marc and Dianna)
(plus a couple more… see photo below thanks to my guests)
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fromage - Salad and Cheese
Salade Verte - simple green salad
Fromage - Four local cheeses
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la dessert - Dessert
Gâteau à la Prune - Plum cake
vin:
Muscat de Beaumes de Venise La Legière 2016
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—————
hors d’œurvre
Champagne cocktail
Oysters on the half shell -Champagne mignonette
—————
entree - First Course
Cured salmon
Endive radish salad
—————
le plat - Main course
Quail stuffed with quinoa and wild mushrooms
currant sauce
lemon kale
—————
fromage - green salad and cheese
green Salad and epoisses slice
—————
la dessert - Dessert
macarons and truffles
—————
—————
hors d’œurvre
Champagne cocktail
Oysters on the half shell -Champagne mignonette
—————
entree - First Course
Cured salmon
Endive radish salad
—————
le plat - Main course
Quail stuffed with quinoa and wild mushrooms
currant sauce
lemon kale
—————
fromage - green salad and cheese
green Salad and epoisses slice
—————
la dessert - Dessert
macarons and truffles
—————
—————