For reservations call 817.840.2157.

Pass

Simonnet-Febvre Saint Bris, Sauvignon Blanc

First Course

Chive & Goat Cheese Soufflé, Petite Salad of Cress

with Roasted Grapes

Simonnet Febvre Chardonnay, Chablis

Second Course

Baked Escargot, Bone Marrow, Garlic, and Persillade

Louis Latour Pouilly-Fuisse, Chardonnay

Third Course

Cocoa Dusted Squab Ballontine, Mixed Berry Gastrique,

Grilled Asparagus

Simonnet Febvre Irancy, Pinot Noir Chablis

Fourth Course

Tartifflette, Charred Spring Onion,

Roasted Burssels Sprouts with Lardoons

Louis Latour Gevrey-Chambertin, Pinot Noir Côte d’Or

Fifth Course

Steak Bordelaise with Prommes Frites, Haricot Vert Salad

Henry Fessy Morgon, Les Toureless, Gamay Beaujolais

Dessert

Crepes with Brie, Stone Fruit, Berries and Basil

Cremant de Bourgogne Rose, (Pinot Noir), Burgundy