I
Salade Nicoise:
Beautiful Array of French Green Beans, Hard-Cooked Eggs, Boiled Tiny Potatoes, White Beans,
Heirloom Tomatoes, Red Peppers, Capers, Olives and Anchovies
Grilled Fresh Tuna Loin with Lemon and Chives
Romaine Hearts with French Vinaigrette
Savory-Sweet Tart of Swiss Chard with Apples, Golden Raisins and Pine Nuts
Plum Clafouti
II
Grilled Tournade of Salmon with Apricot-Chive Sauce
Salad of Wild Mushrooms and White Corn with Moscatel Dressing
Boiled Fingerling Potatoes Tossed with Shaved Fennel and Light Mustard Seed Vinaigrette
Rustic Fruit Tart with Crème Fraiche
III
Poached Filet of Beef with Fresh Avocado Mash
Warm “Salad” of Crushed Potatoes with Cucumber and Crème Fraiche
Salad of Haricots Vert and Tomatoes with Smoked Paprika Vinaigrette
Tartes Tatin with Fresh Whipped Cream
IV
Red Snapper Grilled in Banana Leaves with Mango
Basque Chicken and Chorizo Saute
Saffron Rice Salad with Sugar Snap Peas
Asparagus with Roasted Peppers and Goat Cheese
Grilled Spiced Flat Bread
Tropical Fruit Napoleon with Blood Orange Sorbetto
