3 Caviar’s on Root Vegetable Pancakes
Salad of Field Greens with Chevre, Tarragon, Lemon Oil
Grilled Filet Mignon with Morels, Pinot Noir Sauce
Paillard of Chicken with Ratatouille & Caramelized Shallots
Baked Prawns with Jicama & Cucumber Salsa
Asparagus Maltaise & Soufflé Potatoes
3 Layer Chocolate Terrine with Blackberries and Mint
Chocolate dipped, Long Stem Strawberries and Kiwis
Sample Spring Cuisine Menu Spinach and Basil Ravioli with Grilled Prawns
Assorted Bruchettas
Arugula, Endive & Radicchio, Balsamic Vinaigrette
Grilled Veal Chop, Portabella
Breast of Chicken Saltimbocca
Grilled Striped Bass with Langostino
Sautéed Eggplant with Cauliflower & Pignolis
Croquette Potato
Tiramisu with Hazelnut Meringue & Cocao Sauce
Venetian Hour with Cordials
