Tartines are the perfect way to begin a meal. They whet your appetite and excite your palate for the feast that is to come. We will serve three different tartines to get the Provençal party started: Picholine and Tuna Belly Tapenade; Portland Creamery Goat Cheese, Tomato Confit and Oxtail; and Foie Gras Rillette. These tartines will be paired with a delicious Pastis (see optional add-on Drink Flight below).

Bouillabaisse is not a dish... It is a religion! For adherents of the bouillabaisse religion, there are certainties and expectations to be met. First the broth is ladled over garlic bread smeared with a spicy pepper and saffron sauce called rouille. Second the fish is served: day boat halibut, red banded rockfish, ling cod, Dungeness crab and local clams. The broth course will pair perfectly with a crisp, refreshing Provençal Rosé, while the fish course will be wonderful with a Bandol red wine (see optional add-on Drink Flight below).

What better conclusion to a soul satisfying meal than a warm apple galette with a quenelle of homemade salted caramel ice cream.