The menu was inspired by Chef Devin’s time spent at Blue, Blanc, Rouge,located in the Mandalay Bay in Las Vegas and includes:
First Course: To be paired with Champagne
Duck Confit Salad: Confit duck, jowl bacon lardon, endive lettuce. Served with a balsamic and honey vinaigrette
Second Course: To be paired with Pinot Noir
Foie Gras Crème Brûlée: Custard made with egg heavy cream and duck foie gras, brûléed with turbinado sugar, and topped with a red onion, Cognac marmalade. Served with toast points.
Third Course: To be paired with Châteauneuf du Pape
Traditional Cassoulet: White beans, fresh herbs, ham, sausage, and chicken, topped with fat infused bread crumbs and slow baked.
Fourth Course: To be paired with Bordeaux
Beef short-rib Bourguignon: Beef short-ribs, bacon, onions, carrots, garlic, mushrooms, tomato, and fresh herbs, Braised in Burgundy and Cognac. Served with buttery, seasoned puff pastry.
Fifth Course: To be paired with Sauternes
Pear Tartlet: Thin sliced brown sugar and bourbon pears surrounding thick chantilly style mascarpone cream, baked in a tart shell.