The anticipation of the “April in Paris” dinner finally arrived with the main dining room decorated with French décor. Dining staff were dressed with berets and songs from France were performed by Nick Williams. The dinner menu was exquisite. For starters, they had French Onion Soup, Salade Russe(Classic Potato and Beet Salad in a Lemon Dressing), Coq Au Vin (Sautéed Chicken, Mushrooms & Onions slowly braised in a savory Burgundy Sauce), Creamy Thyme Potato Gratin (sliced Potatoes baked in a Cream Sauce with Parmesan Cheese topped with Bread Crumbs), and lightly Buttered Green Beans or Rainbow Trout Meunière (Pan Fried Rainbow Trout with a Lemon Parsley Sauce). Dessert was Gateaux de Chocolate (Flourless Chocolate Cake with Chocolate Ganache & Chocolate Crème Brûlée). Fun was had by all!