Beginning Thursday, Feb. 21, enjoy special prix fixe menus by guest chef Jean-Marc Larrue. The prix fixe menus change nightly and range in price from $40 to $75 per person, plus alcohol, tax and gratuity. Wine expert David DuBou of Vintner Select has created a list of suggested French wine pairings which will be available by the glass for $9 to $15. Reservations are recommended for dinner. For more information or to make a reservation, call 502-451-0447.

The French Week dining event schedule is as follows:

Thursday, Feb. 21 - $40
First Course
Mussels with lentils

Second Course
Pork Loin glazed with honey and thyme, served with caramelized fennel

Third Course
Roasted Apple with almond cream

Friday, Feb. 22 - $60
First Course
Duck Ballotine stuffed with pistachios and maki-style rice

Second Course
Bouillabaisse with garlic flavored croutons, rouille and aïoli sauces

Third Course
Salad and cheese

Fourth Course
Chocolate Macaroons

Saturday, Feb. 23 - $75
First Course
Asparagus Turnover with orange sabayon sauce

Second Course
Scallop Tart with cream pea and Kirsch liqueur sauce

Third Course
Provençal-Style Veal Paupiette
or
Millefeuille d’Aubergines

Fourth Course
Salad and cheese

Fifth Course
Papillote Dessert with banana, vanilla and lime