Entree

• Grilled Seasonal Vegetables with Goat Cheese
• Asparagus Mousse with Seafood Salad
• Carpaccio of Beef Served on Bed of Roquette with Parmesan Cheese

Plat Principal

• Veal Marsala with Home made Ravioli and Sautéed Broccoli
• Filet of Chicken with Lemon, Garlic and White Wine Sauce
• Baked Dorado Fish with “Agrumes” (Orange, Lemon and Grapefruit)

Baked Brie with Figs Marinated in Cognac and Green Salad

Dessert

• Tiramisu with Red Fruit
• Fresh Lemon Tart with Chantilly Cream
• White Chocolate Cheesecake with Fruit Coulis