Dinner
Appetizers
Lil's Baguette with Whipped Butter and Maldon Sea Salt
Escabeche of Scallop with Golden Beets, Citrus, and Herbs
Fromage Blanc Filled Agnolotti Pasta with Preserved Red Pepper and Tomato, Fried Garlic, and Parmesan
Terrine of Pork, Vennison, and Smoked Duck seared with Maple Braised Endive
Green Salad with Radish, Bayley Hazen Blue, Pomegranate, and Fennel
Swell Oysters on the Half Shell with Mignonette
Entrees
Duck Confit with Parisian Gnocchi, Leeks, and Red Wine Sauce
Steak Frites - Grilled Hanger Steak with Frites, Brandy Jus, and Salad Greens
Grilled Monk Fish with Caramelized Onion Fumet, Carrots, Potatoes, and Smoked Eel Butter
Roasted Cabbage with Béarnaise, Sprouted Fumenty, and Puffed Grains
Cassoulet - Heirloom Beans with Lamb Shank, Duck Confit, Pork Belly and Main Meat Toulouse Sausage topped with Garlic Bread Crumbs
Desserts and Cheeses
Enna Chocolate Souffle with Vanilla Crème Anglaise
Charlotte Parisienne with Quince and Ginger Bavarian Cream
Local "Brieish" soft cheese with Seaonal Preserve
Maggie's Round with Sweet Mustard
Bayley Hazen Blue with Portsmouth Honey
