Main Course

Toulouse Cassoulet - roasted duck quarters and andouille sausage, navy beans, garlic, multi-color carrots, roma tomatoes, croutons.

Side

Roasted root vegetables - sweet potatoes, turnips, golden beets, parsnips, radishes and onions

Salad

Endive, radicchio, haricot verts and tomatoes with thousand island dressing made at The Beacon

Bread

Small loaf of Beacon French bread, butter pats

Dessert

Bread pudding with Brennan's pralines bits, whisky sauce