- HORS D'OEUVRES - -
Mille Feuille Printanier Grilled fresh portobello mushrooms, sauteed buttered spinach, roast pumpkin napoleon served with cream of sun dried tomatoes	Ravioli de Langoustine Homemade baby lobster ravioli with a herb, porcini mushroom sauce and baby scallops in a garlic butter
Assiette Gourmande An array of smoked salmon, smoked poultry and Parma ham served with an artichoke & tomato sauce
- SOUPES -
Soupe de Tomate et Fromage Oven smoked tomato, roasted leek and garlic Monterey jack soup	Soupe de Fenouil et Fruits de Mer Fennel roots, salted cod & shellfish chowder
- SALADE -
Assorted lettuce leaves, radiccio and endive served with gorgonzola, croutons, walnuts, pinenuts and an olive oil vinaigrette
- SUGGESTIONS DU CHEF -
Saumon Farcie Collops of Atlantic saumon filled with a crawfish mousse wrapped in organic greens on a lime shallots butter	Magret de Canard Grilled honey breast of duck served with chantelles on a port wine sauce
Cote de Veau au Poivre Pan seared veal chops served with a three peppercorn sauce and candied pearl onions	Canelonnide Poulet Tube pasta stuffed with smoked chicken, ricotta cheese and fresh herbs gratinated with a bacon and fontina cheese sauce
St. Jacques en Croute Sauteed sea scallops laced in a chablis cream sauce with shitake mushrooms baked in fluffy puff pastry	Panache de Poissons Assorted grilled Caribbean fish fillet served with a saffron coulis and Mediterranean couscous
All entrees served with a selection of fine Nassau Market vegetables
- DESSERTS -
Chocolat et Mousse a la Menthe Layers of chocolate and mint mousse with a rich chocolate cake served on a fresh chocolate mint sauce	Sorbet Fruit A tropical fruit sherbet with a crisp cookie and tropical fruit sauces
Meringue Almond An almond flavored meringue with wedges of oranges on a grand marnier and white chocolate sauce	Cappuccino Glace Torta A creamy coffee ice cream between thin nutty biscuits served with a rich chocolate sauce