Luncheon Menu

For Starters

Fresh Herb & Cheese Breadsticks

Two types of crispy, twisted and decorative breadsticks. One made with a selection of fresh herbs and the other an old classic with Parmesan cheese and spices.

On the Buffet Table

Baked Ratatouille Terrine

A colorful, vegetable terrine made with red and yellow bell peppers, eggplant, zucchini, tomatoes and herbs.

Mixed Greens and Citrus Salad

Mixed greens and citrus wedges tossed with a three citrus vinaigrette.

Penne Pesto Pasta Salad

Penne pasta with olives, chilies, pimentos, and feta cheese tossed in a pesto dressing.

Tomato Stuffed with Salmon

Salmon tossed in a dressing with fresh herbs and capers then baked in a tomato shell.

Stuffed Portabella Mushrooms

Portabella, stuffing mushrooms filled with caramelized onions, spinach and blue cheese.

French Peasant Bread

Homemade French bread made with whole wheat flour.

For Dessert

Tuiles with Berries and Cream

Classic French cookie formed into a cup that is filled with fresh sweetened cream and topped with fresh berries. Served with a berry coulis.