Hors D'oeuvres
Fresh Foie Gras
with Mango & Spicy cashews
Bouché a la Reine
puff pastry with chicken and shiitake filling

Grilled Marinated Tenderloin Kebabs

Entrées
Charcoal Roast Rack of Lamb
The lamb is roasted with rosemary, thyme. carrots,
butternut squash and leeks. A reduction sauce is then
made by deglazing the pan with white wine and lamb stock.

Baked Stuffed Salmon
Whole salmon are stuffed with fresh shrimp and crab,
lightly flavored with dill onions and paprika, served with a lemon-dill sauce.

Optional Vegetarian Entrée
Ratatouille Provencal
a classic savory mélange of oil infused
vegetables, eggplant, zucchini, tomatoes,onions and garlic
Fresh Hand Made Raviolis
filled with herbs and mushrooms

Roasted Potatoes, Grilled summer vegetables & Saffron Rice

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

Coffee, Tea or Chai
Dessert