Some of our menu selections may include:

Sweat pea flan with oven dried tomatoes and chanterelle with beet vinaigrette and mint oil.

Shrimp ceviche marinated in cirus juice with tiny grilled asparagus and thinly sliced raw asparagus; millefeuille of salmon tartare and fennel with lime; white radish rolled around a crab salad and crunchy vegetables with chive oil dressing.

Scampi maki with mango and saffron rice and spring rolls with laquered duck breast and avocado.

Grilled scallops stuffed with sautéed summer vegetables and port vinaigrette.

Ravioles of fresh foie gras and fig and ginger confit.

Vegetable Pastilla, Phyllo pastry with quinoa and butternut squash and pine nuts with a chipolte orange sauce.

Rack of lamb marinated in mint pesto with brochettes of new potatoes and purple potatoes, grilled green asparagus and balsamic lamb jus with mint oil.

Barbequed chicken wings with blue cheese sauce.

Brochettes of chicken mango with a sweet and sour sauce.

Crayfish and citrus salad on a cumin and chili madeleine.

Baby romaine lettuce with parslied croutons, parmesan chip and Caesar sauce.

Vegan lemon poppy seed cheesecake with honey fig sauce.

Cheesecake with berries.

Chocolate cakes with amaretti biscuits and fresh fruit.

Jasmine perfumed milk chocolate mousse cake.

White chocolate mousse with fresh strawberries and strawberry chips.

Honey and lavander mousse with fresh raspberries.