Appetizer

1.Wild-Rice Herb Crepés stuffed with Thai chicken salad

2. Antipasta Platter with fire-roasted tomatoes,eggplant, olive mix, balsamic-marinated onions and foccacia bread

3. Fruit Mirror and Melon Basket whit melon balls, strawberries, raspberries, cantaloupe, pineapple and kiwi. Served with warm port wine chocolate ganache

Entrees

1. Chicken stuffed with shrimp and prosciutto ham, served with dijon cream sauce

2. Apple-cherry Wood Smoked Prime Rib of Beef, served with port wine-garlic aùjus

Sides

1. Potato Gratin with gruyere and creme fraiche

2. Cheese Tortellini Pasta Salad with veggies andCeasar Dressing