Head Chef Jeremy Pace & the team designed this for the ultimate Saturday night. Either with family or friends you are sure to get oohs & aahhhhs as you bring this to the table. Serve up the French onion soup with real French baguette and open your best bottle of red while you wait for the beef Chateaubriand to finish.
NOTE: These items have already been cooked, however they need to be heated at home (instructions included, it’s easy!)
Entree: Salmon Rillettes with Baguette
Main: Beef Chateaubriand with gratin dauphinois
Dessert: Red wine and lemon marinated strawberries, meringue, vanilla chantilly