Slow Cooked Duck with Green Olives

THE DINNER MENU

HORS D’ŒURVRE

Pissaladière - Onion Tart
French olives
Vins:
aperol spritz -or- Rosé de Provence

ENTREE - FIRST COURSE

melon au proscuitto
Vin:
Sancerre (a gift from my parents)

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LE PLAT - MAIN COURSE

Canard Rôti aux olives vertes - Slow cooked duck with green olives
Purée de pomme de terre - potato purée
Hericots Vertes - Green Beans
vins:
Coteaux e Pierrevert (from my region, grenache and syrah are the main grape varietals)

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FROMAGE - SALAD AND CHEESE

Salade Verte - simple green salad
Fromage - Four local cheeses
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LA DESSERT - DESSERT

Tarte aux Prune - Plum tart