Lunch Entrees | |
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First Course (Choose One) |
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Provençal "Pistou" Soup, Carrot Ginger Soup, Tomato Basil Soup |
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Field Green Salad | |
Endive Salad with Blue Cheese and Walnuts | |
Haricots Vert and Fennel Salad | |
Frisee Salad with Goat Cheese and Roasted Tomatoes | |
"Petatou" of Goat Cheese with Basil | |
Wild Mushrooms Timbale with Herbed Sauce | |
Provençal Tart with Goat Cheese | |
Fresh Tomato Tart with Basil Oil |
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Second Course (Choose One) |
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Roasted Breast of Chicken with Lemon Sauce and Cous Cous with Dried Fruits | |
Traditional Coq au Vin with Prosciutto Mashed Potatoes | |
Poached Salmon with Assorted Salads and Sauce Vierge | |
Carpaccio of Beef with Parmesan and Basil Oil | |
Grilled Salmon with a Tomato Tarragon Sauce | |
Civet of Duck Legs with Green Peppercorns | |
Roast Beef au Jus with Gratin Dauphinois | |
Roasted Baby Chicken Sauce Diable | |
Navarin of Lamb with Olives |
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Dessert (Choose One) |
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Peach Cobbler | |
Chocolate Banana Cream Tart | |
Apricot with Mocha | |
Assorted Fruit Tart | |
Carolina Chocolate Raspberry | |
Mini Pastries |