HORS D'OEUVRES & FIRST COURSES

• Fine Tomato Tart with Pesto
• Tuna Tartare
• Fried Brie with a mix of crispy herbs
• Salmon Carpaccio
• Crab & Ricotta Raviolis

DINNER

• Striped Bass with herbs and eggplant caviar
• Loin of tuna with a vegetable tian
• Roasted Lobster with potato garlic puree and coral sauce
• Tenderloin of Beef with parmesan and potatoes
• Rack of Lamb with crust of herbs and roasted baby vegetables

DESSERT

• Strawberry Feuillete with a mint sauce
• Lemon Tart with grapefruit and lemon coulis
• Fruits in Papillote with chocolate and rum
• Berry soup with a wine sauce
• Roasted figs with Mascarpone cream