Hors D’oeuvres Assorted pates and cheeses First Course Frisee Salad with a poached egg, brioche croutons, and a warm bacon sherry vinaigrette		Main courses Roasted Monkfish, artichoke barigoule, persiellade, confit lemon or Braised Lamb Shoulder en croute, huckleberry, mustard greens, spiced jus or Lavender brined Duck Roulade, celery root, pecan and sweet potato strudle, banyuls gastrique		Desserts Vanilla Crème Brulee, Nutella ice cream or Honeycrisp Apple Tart Tatin