Hors D'oeuvres

Bouché a la Reine
puff pastry with chicken and shiitake filling
Shrimp Canapé

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.

House Smoked Salmon
Served with three types of herbed mayonaise

Optional Vegetarian Entrée
Ratatouille Provencal
a classic savory mélange of oil infused vegetables,
eggplant, zucchini, tomatoes,onions and garlic and
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