Canapes
Caviar Potato Pancakes
Served with Sour Cream Topping
Confit Duck Pastry Cup
With Orange Gastrique
Tuna Tartare
Served with Ponzu Aioli
Appetizer
Smoked Salmon Terrine
Served with Verjus Vinaigrette and Lemon Pepper Pearls
Soup
Classic French Onion Soup(V)
With Gruyere, Thyme and Sage Croutons
Salad
Frisee Salad
Served with Bacon Lardons, Brioche Croutons and Sherry Dressing
Main Course
Olive Poached Fish with Tomato Salsa
Confit Tomato Petals and Nicoise Olive Tapanade
or
Beef Tenderloin with Bordelaise Sauce
Potato Gratin and Sautéed Mushrooms
Sweet
Assorted Petit Fours
An assortment of Mignardises