$78/Guest
Reservations Required:
479-981-3123

Friday, March 4th 7:00 p.m.
Saturday, March 5th 7:00 p.m.
Sunday, March 6th 7:00 p.m.

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First Course
Fried Calamari / Remoulade / Baby Spinach

Second Course
Hericot Verts Salad / Dijon Vinaigrette
Pickled Mustard Seed / Pickled Egg / Tomato

Third Course
Chambord Sorbet

Fourth Course
Beef Bourguignon / Bordelaise
White Wine Risotto / Fried Leek

Fifth Course
Mille Feuille / Vanilla Bean Custard / Berries
Bugey-Cerdon Red Wine Reduction