Le Menu
Aperitif with passed hors d'ouvres
Plated lunch on the patio
Galette de legumes / spring vegetables with vinaigrette tapanade
Pave de Saumon en bouillon de barigoule / Olive oil poached Atlantic salmon served in an artichoke "barigoule" broth
Nougat Glace with raspberry coulis
Assorted petits fours
Wine: Henri Bourgeois "Jeunes Vignes" Sancerre Rose, Loire Valley '16
or Chassange-Montrachet Les Chames Rouge, Morey-Coffinet '13