

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
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

