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Hors d'Oeuvres:
- Chick Pea, Feta and Roasted Pepper Salad in Endive Leaves
- Vegetable Steamed Dumplings
- Smoked Salmon Rolls with Creme Fraiche and Horseradish
Soup:
Main Course:
- Sauteed Sole with Spicy Red Pepper Sauce
- Braised Broccoli and Escarole
- Puree Butternut Squash
Dessert:
- Pecan Cookies, Morroccan Oranges
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