Aperitif : Basil Tapenade, Eggplant Caviar, Assorted Meats

First Course : Tomato and Goat Cheese Terrine

Fish Course : Pan-Seared Halibut with a Saffron-Fennel Emulsion

Meat Course : Lamb Shank and Apricot Tagine topped with Orange Gremolata

Dessert Course : Peach Tarte Tatin with Creme Anglais

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