Curried coconut lentil soup with sweet potatoes and butternut squash ~~~ Broccoli souffle with Provençale tomato sauce ~~~ Red bet salad with ginger & balsamic vinaigrette

Split pea soup with smoked VT ham ~~~ Curried seafood stew with andouille sausage ~~~ Flamed crepe suzette, vanilla ice cream

Tuna tartare with crispy bread & greens ~~~ Lamb curry with mango and raisin chutney ~~~ Chocolate mousse

Learn how to breakdown and roast a turkey ~~~ Gravy, stuffing, cranberry chutney and sweet potato puree ~~~ Bread pudding

Christmas hors d’oeuvres: Stuffed red bliss potatoes with escargots & garlic butter ~~~ Mini crabcakes on flaky pastry ~~~ Mini tomato pies with basil pesto, caramelized onion goat cheese ~~~ Smoked salmon roulade stuffed with cream cheese

Café Provence Clam Chowder ~~~ Sauteed goat cheese cakes, balsamic reduction, mesclun greens lemon herb vinaigrette ~~~ Stuffed pork tenderloin served with Grenobloise sauce

Practice your Valentine diner: Oyster chowder ~~~ Beef wellington with red wine sauce ~~~ Flourless chocolate cake with raspberry coulis

Stuffed crepe with ratatouille, wilted spinach and goat cheese ~~~ Baked filet of haddock with crab meat stuffing and lobster polenta ~~~ Floating Island w/ candied caramel

Baked oyster Rockefeller with spinach, bacon and Pernod liquor ~~~ Café Provence seafood stew with saffron Risotto ~~~ Chicken cordon bleu

With Gerd Hirschmann of the Vermont Wine Merchants $35/person  ~ Space is limited—reservations are required Reserve online at  cafeprovencevt.com/events/ or email info@cafeprovencevt.com

Baked Tomato pie with basil pesto caramelized onions and goat cheese ~~~ Sautéed pork medallions with savory caramel sauce ~~~ Ricotta cavatelli with beurre Blanc