Marinated Olives and Toasted Almonds



Warm Prawns Wrapped in Prosciutto and Drizzled with Tarragon Mustard Vinaigrette
Hog Island Oysters on the Half Shell with Mignonette
Duck Liver Paté on Crostini with Pickled Onion
Ahi Tuna Tartare on aCrispy Potato Gaufrette with Olive-Caper Relish



Arugula Salad with Goat Cheese Toasts, House Made Vinegar and Extra Virgin Olive Oil

Coq au Vin (Chicken Leg and Thigh Braised with Red Wine and Bacon), Grilled Asparagus and Fennel/Potato Gratin



Truffles
Crème Brûlée

Coffee and Tea