Taste of Provence

Duck Breast Salad with Cassis and Raspberries
Pan Seared Duck, Bordeaux Poached Pears and Cassis Raspberry Vinaigrette

Salad Caprice
Heirloom Tomatoes, Italian Mozzarella, Caramelized Onions, Chiffonade of Basil
Extra Virgin Olive Oil and Aged Balsamic Vinaigrette

Haricot Vert Salad
Yellow and Purple Beans, Red and Yellow Tomatoes, English Cucumbers
Hearts of Romaine, Feta Cheese, and Lemon Oregano Vinaigrette

Salad of Arugula and Ahi Tuna
Charred Rare Tuna with Orange Segments, Endive, Baby Arugula and Orange Reduction

Marinated Wedged Cheese Display with Grapes and Candied Nuts

Prosciutto and Capicola with Melons and Mission Figs Balsamico

Moules Mariniere
Prince Edwards Island Mussels in White Wine, Onion, Garlic and Parsley

Shrimp Provencale
Pacific Ocean Shrimp Sautéed with Garlic, Tomato, Herbs, Olive Oil and Vermouth

Veal Noisettes Au Poivre
Pan Seared Peppercorn Medallions Finished with Cognac Cream

Baked Salmon Paupiettes
Baked Natural King Salmon Filled with Spinach, Sun Dried Tomatoes and Pesto
Served with Tomato and Cipollini Onion Salsa

Herb-Scented Medallions of Chicken
Herbs de Provence with White Bean Ragout and Smoked Mushroom Chasseur Sauce

Marinated and Grilled Vegetable Ratatouille with Chive Infused Olive Oil

Rigatoni Pasta with Roasted Tomato Confit

Gratin Dauphinois

Warm Baked French Rolls Served With Sweet Butter

Patisserie

Individual Pots De Crème and Crème Brulee
Millefuille , Éclair, and Warm Seasonal-Berry Clafoutis