Hors d’oeuvres

Fish Paupiettes
Herb marinated baked basa Paupiettes served with wasabi mayo and cilantro honey mustard  Cumin fried chicken breast with orange aioli and Pomerry mustard
Cumin and mustard marinated Corn flakes crumb fried chicken served with Pomerry mustard dressing  

       Artichoke and goat cheese Bruschettas
Chevre mousse and artichoke salsa gratinate on French Baggett  
Roasted mushroom and brie cheese tart
Creamy mushroom filled in tart baked with brie cheese

Saladier
(Served with Garlic Bread)
Salad Nicoise
Crisp lettuce, French beans, red and yellow pepper, hard boiled egg, tuna with lemon vinaigrette   
Salad de panache
Mix green lettuce, red apple, kiwi, and asparagus with balsamic and mustard dressing
Potage
French cream of mushroom
Thyme and white wine infused mushroom puree it and serve piping hot with crispy bread stick and lavas
Sea food bouillabaisse
Soup made with various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs

                                                        Entrée (Choose one)

Pullet roti
Pan roasted chicken breast served with herbed mash and pan jus
 Lamb Tagine
Moroccan Lamb Stew Served on a bed of Chickpeas and cous cous
Gateaux de Aubergine
Tian of sliced aubergine, cheese and herb served with due of sauce
 Cottage Cheese Steak
Spicy cottage steak served on bad of fresh pan grilled vegetable with chilly basil sauce

Entremets Sucre’

Mango mousse cake
Light creamy cake which is bursting with mango flavor
Belgian chocolate and almond cake
Rich, moist dark chocolate cake with almonds