On the menu:
- New Season Garlic Velouté with Scallops and Poached Grapes
- Roast Squab Pigeon Breasts with Crispy Leg Bonbons and Cassis Jus
- Amaretto Parfait with Poached Pear Coulis and Praline Tuille
All 3 courses were delicious and the accompanying wines too! It really was a great experience that I can highly recommend!