Events Calendar



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



April 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, April 20 - 6pm

Lulu’s French Paella


Saturday, April 21 - 6pm

Le Tourin Halibut Filet a l’orange


Friday, April 27 - 6pm

L’Ami Rack of Lamb, Morels, Brandy Jus


Saturday, April 28 - 6pm

Provencal Sea Bass Ratatouille



May 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, May 4 - 6pm

Lulu’s Provencal Osso Buco


Saturday, May 5 - 6pm

L’Arpege Rack of Lamb, Leeks, Creme Fraiche, Sherry Jus


Wednesday, May 9 - 6pm

Oustau Sea Bass, Sauce Cremeuse, Saffron, Lemon, Fresh Basil


Thursday, May 10 - 6pm

Filet Mignon, Roquefort, Cognac, Green Peppercorn


Friday, May 11 - 6pm

Chef’s Table: Halibut Filet, Carrot Butter, Orange, Fennel Salad


Saturday, May 12 - 6pm

Chez la Vielle Rack of Lamb, Tomato, Mint, French Feta


Wednesday, May 16 - 6pm

French Braised Short Ribs, Swiss Chard, Burgundy Wine


Thursday, May 17 - 6pm

Veal Tenderloin a la Royale, Chanterelles, Cognac


Friday, May 18 - 6pm

Buvette Filet Mignon, Beurre Rouge Classique


Saturday, May 19 - 6pm

L’Arpege Wild Sea Bass, Tangerine, Fresh Herbs, Chardonnay


Wednesday, May 23 - 6pm

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


Thursday, May 24 - 6pm

La Cabro d‘or Loin of Pork, Apricot, Sherry Jus


Friday, May 25 - 6pm

Oustau Halibut, Golden Beets, Lemon, Creme Fraiche


Saturday, May 26 - 6pm

The Kitchen Society - $135. per person

French Wine Tasting and Hors d’oeuvres

Five Course Dinner - Veal Chop, Wild Mushrooms, Roquefort, Cognac Creme


Monday, May 28 - 5pm

Memorial Day - $85. per person

Provençal Table - French Grill


Wednesday, May 30 - 6pm

Sophie Pic Lobster Tail Marinere de Rouge


Thursday, May 31 - 6pm

Domaine Tempier Sea Bass Filet, Sauce Crevette




Saturday, July 7 

The Spanish Table

Floral Design and Dacor with Janna Avery

Class includes lunch

$175 per person