Appetizers

Potato slices with Créme Fraiche and Red & Black Caviar
Fresh figs with Goat Cheese and Prosciutto
Grilled Spicy Shrimp Brochette

Entrées

Chilled Braised Salmon layered with glazed sliced cucumbers
The salmon is poached in a court bouillon, then chilled
and layered with thinly sliced cucumbers, and covered with an aspic glaze.
Served with three types of mayonnaise.

Tuscan Style Grilled Butterflied Leg of Lamb
The lamb is marinated in garlic, olive oil, herbs and spices
and charcoal grilled.

Roasted Quail Stuffed with Wild Rice and served with Grappa
and White Wine Sauce.
Quail are partially deboned, stuffed with wild rice,
paté de foie gras, mushrooms, herbs and brandy
then charcoal roasted to golden succulent perfection

Grilled Vegetables
Red New Potatoes, Onions, Carrots and Eggplant, Zucchini,
Summer squash

Nicoise Salad
with a multitude of fresh thinly sliced vegetables,
Nicoise olives and a sherry vinaigrette.

Coffee, Tea or Chai
Dessert