Hors d’oeuvres
Beef Wellington
Vegetable spring rolls with sweet chile sauce
Roma tomato bruschetta
Tuscan tartlets w/figs, mascarpone & beef prosciutto
Crispy artichoke hearts with lemon aioli
Dinner
Slow roasted prime rib with au jus and creamy horseradish
Broiled salmon with lemon cello glaze
Chicken picatta with capers, sun-dried tomatoes and
artichoke hearts in a creamy lemon sauce
Seared beef tenderloin with wild mushroom demi-glace
Herb roasted new potatoes
Young French beans with almonds
Farfalle pasta with Alfredo sauce
Wild and long grain rice pilaf
Dessert
Belgium chocolate mousse cake
Assorted crème brulee
Fruit tarts with pastry cream
White raspberry cake
