• Amuse-Bouche: Duck pate with truffle, cognac & sea salt served on crostini
• Vichyssoise: pureed Yukon gold potato soup with an arugula pistou & potato crisps
• Crêpe Suavage de Champignon: porcini, black trumpet & oyster mushroom ragout wrapped in a delicate crepe, served in a pool of caramelized shallot-champagne cream sauce, topped with crispy shallots
• Poissons Bourrés: Dover Sole with scallop-leek stuffing, baked & served with classic béarnaise sauce
• Boeuf en Croute: dijon & herb-rubbed beef tenderloin wrapped in a delicate pastry shell, baked & served over rich red wine demi-glace
• Salade de Chicorée Frisée: Endive and frisée salad tossed in a creamy dijon red wine dressing, garnished with fresh sliced honey-crisp apples, bleu cheese & candied walnuts
• Plat de Fromage: assorted artisan cheeses with fig jam & brioche toasts.

PERFORMANCE & FOOD PAIRINGS

A Midsummer Night’s Dream
Greek Mazza Plate:  toasted almonds, goat cheese, fig jam & warm braided bread

Titus Andronicus
Timpano:  Italian sausage, meat balls, eggs, ziti & three cheeses enveloped in fresh pasta crust & baked.

Henry V
Coq au vin:  Chicken braised in rich red wine sauce with mushrooms & pearl onions

Macbeth
Haggis:  Scottish forcemeat-stuffed chicken breast with Drambuie cream sauce

Twelfth Night
English leek salad: braised leeks with currants in spiced citrus vinaigrette

Hamlet
Bittersweet chocolate pot de crème with port-soaked cherries & candied rosemary