Assortment of imported Artisans cheeses, honey comb, nuts and black olive ficelle bread

Pan-Seared sliced, roasted pears, 5 spice bread and black currant Port wine reduction.

Pan-Seared scallops, leeks julienne étouffée and diced smoked salmon.

Burgundy snails baked in butter, garlic and parsley.

Lobster tail risotto, flambéed vermouth and baby spinach.

House-smoked salmon, dill crème fraiche, cornichons and arugula, on a blinis.

Beef tenderloin carpaccio marinated in extra virgin olive oil, aged Parmesan cheese and fresh tomato basil bruchetta.

Duo: Sushi-Grade tuna strips, avocado purée, sweet chili pepper, soy ginger vinaigrette, Sesame marinade, tuna tartar, sesame tuile.

Spring mix greens, special Mistral blueberry balsamic dressing and roasted pine nuts.

Baby spinach, warm Bucheron goat cheese, caramelized pecans and pear vinaigrette.

Seasonal greens, grapefruit, avocado, red grapes, cherry tomatoes, hearts of palm and champagne dressing.

Cured au torch on marinated in Sauternes, butter brioche, date mousse line (served cold).

Burgundy snails baked in butter, garlic and parsley.

Lobster tail risotto, flambéed vermoutha and baby spinach.

Spring mix greens, special Mistral blueberry balsamic dressing and roasted pine nuts.

Wild mushroom soup and garlic whipped cream.

Velvet tomato soup and basil pesto coulis.

French onion soup gratinee, Gruyère cheese and thyme.

Grilled Center-Cut filet mignon, Portobello mushrooms, sautéed in garlic and parsley, Bandolaise sauce and pomme mousseline.

Broiled salmon steak, braised Le Puy lentils, creamy spinach and Spanish chorizo sauce.

Duck leg confit, black currant sauce; Quail Breast-Wild mushroom tartlet served with celery root cappuccino.

Basil pesto Arborio risotto, English peas, fava bean, green asparagus, tomato confit, wild mushrooms and Cold-Pressed extra virgin olive oil drizzle.

Filet of red snapper en papillote, zucchini, tomatoes, leeks julienne, saffron potatoes; marinated in lemon juice, olive oil and dill (20-Minute Preparation).

Provencal Herb-Roasted farm raised chicken breast au jus, smashed Yukon Gold olive oil potatoes and English pea fricassee.

Oven-Baked Chilean sea bass, creamy jasmine rice, sautéed green asparagus and fresh cilantro broth.

Oven-Baked Chilean sea bass, creamy jasmine rice, sautéed green asparagus, fresh cilantro broth.

Roasted Farm-Raised chicken breast au jus, smashed olive oil Yukon Gold potatoes and English pea fricassee.

Slowly braised center cut veal osso bucco in Madeira, Parmesan risottoa and crimini mushrooms.

Filet of red snapper en papillote, zucchini, tomatoes, leeks julienne, saffron potatoes; marinated in lemon juice, olive oil and dill (20-Minute Preparation).

Grilled chicken, buffalo mozzarella, tomatoes, fresh basil, olive oil drizzle, pressed on panini bread.

Cracked black pepper roast beef, lettuce, tomatoes, whole grain mustard, creamy horseradish, crispy Foody's ciabatta bread.

Grand Marnier souffle, spicy orange sauce and homemade whipped cream (Extra Preparation Time).

Almond sponge cake, hazelnut crisp, chocolate mousse and layered French opera cake.

Traditional caramelized vanilla custard.

Chocolate souffle, chocolate sauce and homemade whipped cream (Extra Preparation Time).