Reception:  NV • Brut

First Plate:
Prince Edwards Island Malpeque Oysters, Champagne Poached, and Pearled vegetables

DUVAL-LEROY N.V. • ROSE DE SAIGNEE

Second Plate:
Pan-Seared filet of North Carolina Flounder, melted leeks, Tat Soi, Tournee potatoes, herb vinaigrette

DUVAL-LEROY N.V. • BRUT • PARIS LABEL

Intermezzo:
Strawberry Champagne Sorbet

Principal:
Pheasant Breast Farci, with Porcini and Chanterelle mushrooms,
Celerac root, baby carrots, jus de viande

DUVAL-LEROY • MILLISIME 1995 • LEROY NEIMAN LABEL

Dessert: Chocolate Fondant Gateaux, raspberry coubs   DUVAL-LEROY • SEC • LADY ROSE

Head Chef Patrick Maisonhaute ::  Sous Chef Patrick Bagbey
Garde Manger Brett Watkinson

Hours:
Open 5:30 Tuesday – Saturday| Closed Thanksgiving Day| Closed December 19 – 25