A blend of wild mushrooms sautéed with fresh herbs, garlic, veal stock and cream folded in a french c rêpe.

Brie, walnuts and fresh thyme baked in puff pastry with a balsamic vinegar garlic honey dijon mustard.

Baked with a butter cracker based stuffing with crabmeat and diced lobster, finished with a saffron shallot beurre blanc.

Sautéed with asparagus, sundried tomatoes and fresh herbs in a garlic cream sauce. Served in a phyllo cup.

Gulf shrimp and sea scallops in a champagne shallot cream sauce baked in a scallop shell topped with herb bread crumbs.

Homemade patés and selection of french cheese.