Hors d’ oeuvres Chicken Sate with Peanut Sauce
Baby Lamb Chops with Mint Glaze
Marinated Gulf Shrimp
Filet of Beef on Crusty Bread with Horseradish Sauce
Peppered Smoked Salmon
Vegetable Spring Rolls with Soy Mustard Sauce
Crepes filled with Peking Duck
Baby Crab Cakes with Tartar Sauce
Dinner Crab Bisque with Sherry
Palm House Salad
Sweet Onion Tart
Seafood Newburg in Puff Pastry
Roasted Eggplant and Pepper Terrine
Beef Wellington with Madeira Sauce
Grilled Salmon with a Citrus Vinaigrette and Basil Streak
Individual Filet Mignon with Shiitake Mushroom
Roast Rack of Herb Crusted Lamb
Chilean Sea Bass Buerre Blanc
Grilled Yellow Fin Tuna with Soy, Honey and Ginger
Cornish Hen, Brandy Onions, Apricots and Cherries
Dessert Creme Brule
Lemon Mousse in Tuile
with assorted Berries and Raspberry Sauce
Poached Pear with Dark Chocolate Sauce
and Creme Anglaise
Individual Baked Apple Tart with Vanilla Bean Ice Cream
