Vive la France Dinner Party

Hors D'oeuvres~
Buckweat Crepes with Gruyere and Leek Filling
Roasted Asparagus with Balsamic Glaze
Imbach Mushroooms

First Course~
White Bean Soup with Truffle Oil

Second Course~
Roasted Tomato Tart

Fish Couse~
Snapper with Chevil in Parachment Paper

Palet Cleanser~
Lemon Sorbet With Cointreau

Entree~
Sauteed Quail with Cherries
Roasted New Poatatoes

Dessert~
Classic Creme Brulee

"Testimonial........................................."