Chef Natalie’s Inspirations Plated and Served over 5 Courses

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Cassis Cocktail

• Sparkling and Still Water

Eggs Jeanette

• Garlic and Dijon Stuffed Eggs simmered in cream and garlic

Potato Tart

• Sliced potatoes with formage blanc en croute

Roasted Shrimp and Heirloom Romesco

• Pinot Gris Marinated Shrimp w/ grilled tomato and roasted bread sauce

Peppercorn Thyme Chicken

• Seared and simmered thyme marinated chicken w/ pan sauce

Raspberry Pistachio Torte

• Light Pistachio Sponge w/ Marinated Berries and Raspberry Cream

Night Cap & Schnecken

• Cinnamon Palmiers and Coffee