BREAKFAST

Raspberry Cream Cheese Strudel

Applesauce Raisin Coffeecake

Rum Banana Pancakes

Blintz Bubble Ring Classic Omelets

LUNCH

California Chicken Salad with Apples and Dijon Mustard

Classic Quiche Lorraine

Tortellini with Rosa Sauce and Tapanades

Dilled Shrimp and Crabmeat Salad

Rotisserie Chicken with Remoulade Sauce

HORS D'OEUVRES

Hot Asparagus Canapés

Spinach , Feta Pyhllo Purses

Pesto Parmesan Pinwheels

Crabmeat and Onion Gougeres

APPETIZERS

Louis Diat's Original Vichyssoise

Andaluz Gazpacho

Caribbean Black Bean Soup

DINNER ENTREES

Charbroiled Mahi-Mahi with Tropical Fruit Salsa

Sautéed Shrimp with Sun Dried Tomatoes with Penne Pasta

Veal Medallions with Mushroom Cream Sherry Sauce

Sautéed Chicken Breast with Green Peppercorn Sauce

Wolfgang Puck Roast Pork Loin and Calvados Sauce

Fresh Brolide Caribbean Lobster Tail

Fresh Snapper with Caribbean Creole Sauce

DESERTS

Mocha Pudding Cake

Key Lime Pie

Tiramisu

Crepes Suzette

Grand Marnier Souffle