Grilled Fennel, Thyme Roasted Tomatoes and Mushrooms in
Herb Tuile with Toasted Pine Nuts

Eggplant and Roasted Red Pepper Terrine

Leek, Onion and Gruyere Tart

25 Vegetable Salad

Pear, Goat Cheese & Hazelnut Salad

Balsamic Infused Grilled Vegetables

Lemon Parmesan Potatoes

Stuffed Quail with Fresh Figs and Baby Spinach Leaves

Pan Roasted Line Fish with Potato Puree &
Warm Tomato Bacon Vinaigrette

Rack of Lamb with a Tagine of Vegetables and Dried Fruit with
Couscous Croquettes

Berry Martinis drizzled with Zabaglione

Bourbon Pecan Apple Strudel

Petit Fours and Chocolate Truffles