Six Course ~ French
Gruyere and Black Forest Gougeres
Asparagus Vichyssoise with Chive Oil
Wild Mushroom and Leek Galettes
Salad of Haricots Verts and Tomato Tartare
Beef Filet au Poivre with Dijon-Peppercorn Sauce
Chocolate-Cognac Profiteroles

Five Course ~ Vegetarian
Asparagus Croutes with Lemon Hollandaise
Butternut Squash and Honey Bisque
English Pea and Carrot Flan
Roasted Vegetable Crepes with Red Bell Pepper Coulis
Hazelnut-Stuffed Pear with Maple Glaze