Starter
- Escargots In Light Pernod Butter Garlic Sauce
- Roulade Of Smoked Salmon With Goat Cheese, Crusted Potatoes On Mixed Green Salad
- Goose Liver Pâté Served With Warm Toasted Brioche
- Lobster Raviolis With Light Tomatoes Sage Sauce
- Belgian Endive/ Green Apples Salad With Candied Pecans, Blue Cheese, And Lemon Honey Dressing
Entrees
- Pan Sautéed Filet Of Sole With Cray Fish And Lobster Sauce
- Koulibiac Of Salmon Served With Light Lemon Cream Sauce And Masago
- Grilled Marinated Pork Chops Served With Polenta, Green Asparagus, And Berry Demi Glaze Sauce
- Filet Mignon En Croûte With Mushrooms
- Vegetables Lasagna With Marinara Sauce And Parmesan
Desserts
- Assorted Petit Fours
- Brown Pecan Profiteroles With Chocolate Sauce And Whipped Cream
