Events Calendar



Buvette - La Bourse - Chez la Vielle

Le 6 Paul Bert - L’Arpege - Verjus

Clown Bar - Septime


JANUARY 2018 - Cooking Class ­ Dinner Schedule with Chef Sean McMullen

Dinner Class includes; Cooking instruction, recipe pocketfold and the preparation of four courses with complimentary French wine in our culinary kitchen. - $95. per person (except where otherwise stated)


Saturday, January 13 - 6pm

Buvette Veal Medallions, Chanterelle, Cognac, Roquefort


Friday, January 19 - 6pm

Rack of Pork, French Mustard, Caper Jus


Saturday, January 20 - 6pm

Rack of Lamb, Rosemary, Orange Jus


Thursday, January 25 - 6pm

Sea Bass au Citron, Beurre Blanc


Friday, January 26 - 6pm

Braised Short Ribs, Swiss Chard, Pommes Puree


Saturday, January 27 - 6pm

Sea Bass, Cognac, Tomato  Beurre



FEBRUARY 2018 - Cooking Class ­ Dinner Schedule with Chef Sean McMullen

Dinner Class includes; Cooking instruction, recipe pocketfold and the preparation of four courses with complimentary French wine in our culinary kitchen. - $95. per person (except where otherwise stated)


Friday, February 2 - 6pm

Bouef Bourguignon


Saturday, February 3 - 6pm

Grilled Bass a la Nicoise, Tomato, Olives, Beurre Rouge


Wednesday, February 14 - 6pm - Valentine’s Dinner  

Filet  Mignon, Brandy Pan Sauce, Potato Puree - $110. per person


Thursday, February 15 - 6pm

Chez la Vielle Rack of Lamb, Herb Salad, French Feta


Friday, February 16 - 6pm - Valentine’s Dinner  

L’Arpege, Lamb Tenderloin Medallions, Leeks, Creme Fraiche - $110. per person


Saturday, February 17 - 6pm - Valentine’s Dinner  

7 COURSE Small Plate French Amuse Bouche - $110. per person


Thursday, February 22 - 6pm 

Shrimp au Curry, Sauce Veloute


Friday, February 23 - 6pm - Chef’s Table

Poached Halibut, Carrot Butter, Fennel Salad



MARCH 2018 - Cooking Class ­ Dinner Schedule with Chef Sean McMullen

Dinner Class includes; Cooking instruction, recipe pocketfold and the preparation of four courses with complimentary French wine in our culinary kitchen. - $95. per person (except where otherwise stated)


Saturday, March 3 - 6pm

Filet of Halibut, Cauliflower and Hazelnut Creme


Friday, March 9 - 6pm

Filet Mignon, French Mustard, Tarragon, Spring Onion


Saturday, March 10 - 6pm

Grouper Filet, Shrimp, Chanterelles, Asparagus


Friday, March 16 - 6pm

Rack of Pork, Apple, Sauteed Brussel Sprouts, Juniper Berry


Saturday, March 17 - 6pm 

Sea Bass Marinere de Rouge


Friday, March 23 - 6pm

Halibut, Radish, Herb Salad, Orange Citronette


Saturday, March 24 - 6pm - Chef’s Table

7 COURSE Small Plate French Amuse Bouche - $110. per person


Friday, March 30 - 6pm - 3 Course

Buvette French Cassoulet, Pork, Chicken, Sausage, Pommes - $75. per person


Saturday, March 31 - 6pm

Filet Mignon, Marchand de Vins



Saturday, July 7 

The Spanish Table

Floral Design and Dacor with Janna Avery

Class includes lunch