Friday, February 2, 12:00 noon
Members $75, General Public $90

As sous-chef at New York’s Michelin-starred La Goulue, Sebastien Baud helped maintain the beloved bistro’s reputation for impeccable Parisian fare. Now just blocks away at Chat Noir, Baud continues to wow local diners with a menu of sophisticated gastropub offerings.

Hors d’Oeuvre

Mackerel and Salmon Gravlax Tartare with Wasabi Tobiko and Celery

Roasted Pear and Fourme d’Ambert with Endive

Scallops Marinière on Toast with Avocado, Ginger Purée, and Candied Lemon Zest

Foie Gras Bonbons with Pineapple Chutney

Champagne Demoiselle Vranken Rosé NV

Luncheon

Nantucket Bay Scallops on the Half-Shell with Leek Fondue, Champagne Sabayon, and Crispy Leeks
Elk Cove Vineyards Pinot Gris 2005

Grilled Escargot Skewers with Garlic-Parsley Purée, Sorrel and Celery Leaf Salad, and Walnut Dressing
G.M. Laurus Côtes du Rhône Blanc 2004

Coho Trout Fillet with Slow-Braised Fennel, Orange Confit, Dill–Star Anise Emulsion, Black Olive Oil, and Tomato Water Reduction
Weingut Johann Donabaum Loibnergarten Grüner Veltliner Smaragd 2004

Blueberry Clafoutis with Crème de Cassis Granité and Blueberry Coulis