Assorted Cured Meats and Sausages
served with Cornichons, Pickled Onions, and Toasted Baguette
French Onion Soup
topped with a Crouton and Gruyère Cheese
with White Wine, Tomato, Garlic, Onion, Basil, and Butter
Potato Leek Soup
with Champagne Vinaigrette
Seasonal Appetizers Trio
Three individual bowls of: Roasted Beet, Gold Raisin, and Orange Salad Green Bean, Tomato, and Roasted Shallot Salad Watermelon, Radish, and Mint Salad
Thyme-scented Pork Rack Chop
with Au Gratin Macaroni, Seasonal Vegetables, and Red Wine Jus
Chicken Breast Provençal
Pan-seared and simmered in a rustic blend of Heirloom Tomatoes, Olives, White Wine, and fresh Herbs with Seasonal Vegetables and Roasted Fingerling Potatoes
Pan-seared Salmon on Leek Fondue
served with Creamy Saffron-crushed Potatoes
Grilled Strip Steak
with Garlic-Herb Butter and Pommes Frites
Sautéed Shrimp and Scallops
with Seasonal Vegetables served in Puff Pastry with a Creamy Lobster Sauce
Oven-baked Zucchini, Eggplant, Mushrooms, Tomatoes, and Caramelized Onions sliced and layered on Quinoa served with a Bell Pepper Sauce
Strawberry-Cream Cheese Cupcake
Vanilla Sponge Cake, Strawberry Mousse Filling, and Cream Cheese Icing.
Triple Chocolate Cupcake
Chocolate Sponge Cake, Chocolate Mousse Filling, and Chocolate Ganache.
Lemon Meringue Cupcake
Vanilla Sponge Cake, Lemon Custard Filling, and Flamed Meringue Icing.
Chocolate Cream Puff
filled with Chocolate Mousse topped with Whipped Cream.
Passion Fruit Cream Puff
filled with Passion Fruit Mousse topped with Whipped Cream.
Lemon-Raspberry Cream Puff
filled with Lemon Custard.