Chef Patricia

A light and original starter ‐ a Tartare de Tomates. Heirloom

tomatoes seasoned with a shallot dressing and topped with a

savory cheese and fresh herb ice cream. For the entrée we will

cook a specialty of Pays Basque (South West of France) “Poulet

Basquaise” – a beautiful combination of chicken, garlic, tomato

and herbs. For dessert a Huckleberry Clafoutis which is a

Northern interpretation of the French Cherry Clafoutis.