Lunch

Course One

Salad of wild greens in a citrus vinaigrette

French baguette bread and butter

Course Two

Fresh cut Pasta Florentine
(vegetarian: with spinach, walnuts, herbs, and cheeses
in a light shallot cream sauce.)

Tea smoked Salmon with glaze
(a delicious thick home smoked salmon)
served with red ginger

Mussels
with a zesty arrabiata plum tomato sauce served over Linguini

Rosemary Chicken
with lemon sauce and Couscous
(or we can substitute herbed roasted potatoes in lieu of Couscous)

Course Three

Coconut Sorbet

Dinner

Course One

Salad
of fancy wild baby greens with julienned endives in a caramelized onion champagne vinaigrette

Fresh baked French baguette bread and butter

Course Two

Wild Mushroom Risotto
Arborio Risotto with Porcini, Portabellos, Shitakis and more, with
white truffle oil and Sage flower.

Panseared Salmon
with Lychee beurre blanc and Lychee fruit, in a delicate white wine sauce,
served with herbed roasted potatoes

Roasted spices rub Pork Tenderloin
with five spices cider glaze, served with caramelized apple,
fennel potato cake (for those who prefer Poultry, we would be happy to substitute)

Course Three

Raspberry Sorbet with Chocolate coulis and Chocolate Pirouette