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“Vin et Coq au Vin” A BORDEAUX BISTRO

When
Saturday, March 07, 2020
5:30 PM - 9:00 PM
Location
Pamet Harbor Yacht Club

Registration

Appetizer: Anything with Smoked Duck or Duck Confit
Appetizer: Bacon-Leek Quiche
Appetizer: Daniel Boulud’s Mushroom Fricasee
Appetizer: Gougeres
Appetizer: Hard Boiled Quail Eggs – 4 dozen
Appetizer: Paté Platter
Appetizer: Raw Oyster Platter w/ Mignonette
Appetizer: Reblochon Tarts with Bacon and Fingerling Potatoes
Appetizer: Salmon Mousse
Appetizer:Caviar Platter
Dessert: Bordeaux cheese plate w/ baguettes
Dessert: Bordeaux Cookies
Dessert: Poached Pears
Salad: French Beet Salad w/ Mustard Vinaigrette
Salad: Salad Lyonnaise
Salad: Salad Verte w/ Asparagus, Goat Cheese
Salad: Smoked Duck or Duck Confit w/ Salad Verte

Please click here for event information. It is important that you read the event information before you pick one of the food choices and register.

Please sign up by February 28th and indicate your contribution preference. For questions about the menu, recipes or how much to prepare, please contact Karen Ruymann at ruymann@aol.com

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