Ferraris At Bleu Provence

Cocktails and Dinner at Bleu Provence

Thursday November 17^th

Ferrari Club Dinner

Reception: Cocktail

First Course, Choice of:

Porcini Mushroom & Chestnut Soup
Blended with Cream, served with Truffle Essence Oil

Baked Goat Cheese Crotin Salad
with Snow Peas, Radish, Red Onion, and Walnuts with a Honey Mustard Mayonnaise Dressing

Homemade Smoked Salmon

Marinated with Citrus Vinaigrette, Served with Strawberries and Arugula

Main Course, Choice of:

Loup de Mer (Mediterranean Sea Bass)
Grilled a la Plancha, served with Mashed Potatoes, Steamed Asparagus and a Lemon Caper Sauce

Pork Shank
Marinated and slowly cooked with Mustard Sauce, served with Garlic and Thyme Roasted Potatoes

Ribeye Steak Frites (12 oz USDA Prime)
Ribeye served with French Fries.  Choice of Sauce: Creamy Black Pepper, Roquefort or Béarnaise.