Hors D'Oeuvres:

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• Savory Puff Pastry Sticks V

• Onion "Tatin" Hors d'oeuvre V

• Creamy Dill and Salmon Blinis

• Zucchini-Parmesan Cream Hors d'oeuvre V

• Tuna Rillettes on Toast

• "Gougères" Cheese puff V

• Savory mini Chou Filled with Asparagus and Proscuitto

• Tuna Bites GF

• Foie Gras-Speculos Crumble and Wine Jelly Spoon

• Mini Quiche Lorraine

• Mini Onion Quiche V

• Mini Leek Quiche V

• Pain Surprise

• Endive Boat with Confit Onion, Bacon and Walnuts GF

• Endive Boat with Confit Onion, Blue Cheese and Walnuts V GF

• Mushroom-Brie Bruschetta V

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Verrines:

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• Warm Cream of Smoked Salmon with Citrus GF

• Porcini Cappuccino GF

• Beet-Tuna and Parsley Emulsion GF

• Pumpkin Soup and Foie Gras GF

• Pumpkin Soup and truffle Cream GF

• Bell Pepper Mousse and Asparagus V GF

• Chilled Zucc hini Soup with Spiced Cream GF

• Lentil, Salmon and Horseradish cream GF

• Quail Egg "Cocotte" with Caviar GF

• Sweet Pea Cream with mint sprinkled with Toasted Hazelnut GF

• Avocado, Salmon and Tomato Brunoise GF

• Gaspacho (summer only) V