Join us for an unforgettable dinner that will take you to Paris in the 1920s. Dinner menu by Lynne Rossetto Kasper will include:
Apéritif : Hors d’œuvres (appetizers) served with Champagne
Relève: Pâté du Printemps (pate of young spring vegetables) et Pâté de Truites fumées Star Praire (and smoked Trout Farm pate)
Entrée: Poulet au poêle a l’estragon, Pommes de terre provençal au Gratin et Petits pois frais a la française. (Casserole chicken with tarragon, gratin potatoes with herbs du Provence and sweet peas.) Served wih Burgundy Wines
Cheese Plate: Plateau des fromages (French cheese plate )
Salade du Printemps avec les figues (baby spring greens with figs)
Dessert: Île flottante ~(Floating Island) , Teas and Coffees and Apple Brandy at the bar
A portion of the proceedings will be donated to MPR.