Hors d' Oeuvres
Pâté shells filled with roasted vegetable ajvar and roasted truffle oil champignon
Smoked Salmon
Smoked Salmon fillet with Bavarian Ribadache medallion and cheese cream with crouter do province
Salad of Sea Scallops
Pan roasted Scallops on delicate mixed greens lettuce and Oriental vinaigrette Orange fresh herbs dressing
Entrée
Seafood plate
Broiled Lobster tail with grilled Salmon fillet, butter potato, batonnet vegetable, served with Maitre-d' hotel butter.
Dessert
Grandes Couplles en chocolat
Delicious chocolate filled with fruit and vanilla pudding
