Great Food, Great Wine, Great Music!

Here it is, the menu for our first concert and dinner evening on October 8th 2005

October is the beginning of a long fall and winter season. How could you start better than with a real fall menu?

 

Pâté au Choux

Cream Puff Pastry filled w/ a pâté of duck and autumn berries.

 

Oxtail and Wild Mushroom Consommé

 

Seafood Terrine

Congealed seafood and green asparagus terrine,

served w/ a dill and white wine cream sauce

 

Venison Medallions

Grilled Venison tenderloin medallions w/ green peppercorn sauce,

served w/ in smoked bacon wrapped haricots verts and

roasted garlic mashed potatoes

 

Grand Dessert

Let’s have a little surprise!

 

Bonne Appétit!