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Spring 2012 Menus Samples


Pear & blue cheese souffle

Broiled halibut with an orange 

mousseline sauce


Coconut mousse in cookie

tuile with chocolate sauce

Chilled peas,lettuce & mint soup

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


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


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

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