menus

Spring 2012 Menus Samples

Lunch

Pear & blue cheese souffle

Broiled halibut with an orange

mousseline sauce

Asparagus

Coconut mousse in cookie

tuile with chocolate sauce

Chilled peas,lettuce & mint soup

Sauteed chicken breast topped

with avocado & melted mozarella cheese

Arugula salad with toasted pine

nuts and an orange vinaigrette

French apple tart with vanilla ice cream

Dinner

Seafood raviolis with lobster sauce

Herbed roasted spring rack of lamb stuffed baby eggplant, sugar snap peas White bean puree

Chocolate mint souffle with whipped

cream

Salmon ,leek and artichoke terrine with a dill cucumber mayonnaise

Roasted beef tenderloin with a red wine mushroom ragout

Baby green beans, potato gratin and baby carrots

Molten warm chocolate cake with hazelnut ice cream