Nov 21 | Dinner in Paris w/ Chef Deniz

• Chevre Chaud Salad with Crispy Goat’s Cheese Fritter, Marinated Fall Beets with Vin Cotto and Sweet Spices, Mille Feuille and Roasted Hazelnuts
• Moules Marinières, Light Stew of Local Mussels with Leeks, Celery and Coarse Cracked Black Pepper, Warm Sourdough
• Crispy Duck Breast with Sauce Bigarade, Roasted Endive, Steamed Fingerling Potatoes & Fresh Greens

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