Wine and Food Pairings of France

Thursday, March 25, 2004 - 6:00 pm
$35 per person / $25 without wine
(Wines & cordials served with each course
to be announced at dinner)

First Course

Bouillabaisse
A fish chowder of firm fleshed and tender flesh fish with shellfish
in an aromatic broth of tomatoes, onions, leeks, garlic,
fresh herbs and olive oil

Pan Ordinaire and sweet cream butter

Entrée

Coq au Vin
Casserole of chicken in a rich red wine sauce
with tender Onions and mushrooms

Salad

Salad Verte
Salad of mixed greens, fresh herbs
and French vinaigrette

Dessert

Torten au Chocolat, glace aux oranges
aux oranges glacee's
Rich Viennese chocolate cake, orange sorbet and fresh oranges glazed
with orange peel syrup