$55 per person plus 20% gratuity

First Course

Tenderloin Tartare

Cornichons, shallots, mustard, crostini

Paired with a red wine

Second Course

Salade Lyonnaise

Frisee, pepper bacon, poached egg, sherry dijon vinaigrette

Paired with a white wine

Third Course

Mussels Marinara

Shallots, garlic, imported marinara, olive oil, baguette

Paired with a white wine

Forth Course

Beef Bourguignon

Angus short rib, red wine, carrots, onions, garlic, herbs and bacon

Paired with a red wine

Fifth Course

Molten Lava Cake

Chambord macerated raspberries and vanilla gelato

Paired with a red wine