French Club 2026 Fall & Winter Menu Selections

Executive Chef: Louis Dupuy-Roudel

Pastry Chef: Eliane Bousserolle

1ST COURSE

Seared Scallops with Caviar

Leeks and Beurre Blanc

2ND COURSE

Mushroom Risotto Mushroom Sauce

3RD COURSE

Beef Center Cut Potato, Seasonal Vegetables, and Red Wine Sauce

4TH COURSE

Chef’s Selection Cheese Course

5TH COURSE

Vacherin

Meringue, Ice Cream, Sorbet, Chantilly Cream, and Chef’s Choice of Fruit