Entrée 1: Rustic Bread, Trout Gravlax, Sour Cream & Dill | Entrée 2: Chef François’ Signature Morisseau Bouchot Mussels. Prepared with Garlic, Chili, Tomatoes & Thyme in a light White Wine, Tomato-Cream Sauce  | Mains: Roast Meat Platter of Lamb Rack, Wagyu Bavette and Canadian Pork Chops; Epoisse Gratin and Grilled Vegetables | Dessert: Vanilla Parisian Flan | Wine (Optional): +$50 with Côtes du Rhône Villages Réserve 2017 or Domaine du Chardonnay Chablis 2018. Available June 30th – July 2nd. Pre-order 24 hours in advance. Merci!