A Fall or Winter Buffet Dinner
HORS D’OEUVRE
CHICKEN-FRIED RIBS
ASPARAGUS AND QUAIL EGG TARTS
THAI BEEF AND BASIL ROLLS WITH HOT AND SWEET THAI SAUCE
DINNER
ASSORTED BREADS
PAN-FRIED ARCTIC CHAR WITH A GRAPEFRUIT-GINGER JUS
DRIED FIG AND APPLE-STUFFED PORK LOIN WITH CIDER SAUCE
SEMOLINA ROASTED POTATOES
PASTA WITH ASIAGO CHEESE, PINE NUTS AND SUN-DRIED TOMATOES
FRENCH PETIT POIS
HONEY ROASTED PEARSS WITH THYME-VERJUS SAUCE
SPINACH SALAD WITH CASHEWS, DATES, ORANGES AND FETA CHEESE
DESSERTS
GRAPPA CAKES WITH FRESH FRUIT
RASPBERRY TRUFFLE TRIFLE
A TRIO OF TARTS - APPLE, BERRY AND MANGO
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