Chef Bill Petscavage enlightened us with a fantastic French menu that made for a great evening as our last event of the 2013-2014 year.

1st Course: Blood Sausage with Pears
2nd Course: Braised Artichokes with Lemongrass, Arugula and Parmesan
3rd Course: Coq au Vin with Sauteed Potatoes and Haricot Vert
4th Course: Tarte Tatin