French Endive Cups Belgian endive filled with Roquefort cheese, Bosc pear, & roasted walnuts with a lemon vinaigrette Cozze Tre Maniere Prince Edward Island mussel’s done 3 ways: French, Spanish and Italian served with toast points Vichyssoise A traditional French cold soup of creamed leeks and Yukon gold potatoes served with creme fraiche and chives
Category Archives: 3-5 Courses
23
May
May
Duo of Empanaditas Argentinas Mini baked pastry turnovers 2 ways Criolla: Meat filling of olives, raisins and eggs Cuaresma: Tuna, mozzarella, and roasted red pepper Frisee & apple salad Frisee, Granny smith apple, Belgian endive, & radishes Meyer lemon & extra virgin olive oil vinaigrette Provencal Rack of Lamb Roasted Rack of Lamb with Dijon-Herbs