Stuffed Artichoke and Chicken with Muscat Sauce

The dinner Menu

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