aperitif- sparkling lemonade and cucumber canapes
entree- salade lyonnaise
plat principal- coq au vin
accompagnement- rosemary potatoes au gratin
(served with red wine for adults and sparkling apple cider for minors)
(bowl of greens with vinaigrette and cheese platter with baguette after dinner)
dessert- creme brulee
(tea and meringues after dessert)
