PEAS WITH MINT AND ROSE PETALS

GRILLED CORN WITH HERB BUTTER

FALAFEL-SPICED TOMATOES ON WHOLE WHEAT FLATBREAD

SPARKLING WINE WITH GINGER ALE AND CHERRIES

FARMER’S MARKET QUINOA SALAD

PRIMAVERA RISOTTO

Chicken Pops with a Coconut Pane

Stuffed Mushrooms with Dried Fruit, Served with Remoulade Sauce

Avocado Delicacy Served with Andalusian Sauce

Carrot Coconut Soup

Beef Carpaccio Pickled with Tomato Seeds, Lemon Zest and Fresh Basil

Veal Croquet Served with Provincial Sauce

Mixed Mini Chicken Skewers

BREADS AND SYRIAN OLIVES, BASIL AND DRIED TOMATO TAPENADE

PEARS, SPINACH AND GOATS CHEESE SALAD

NEO CAPRESE

HOMEMADE GRAVELAX

POACHED EGGS AND ASPARAGUS

CLASSIC CREAMED LASAGNE

SMOKED SALMON WITH BRANDY

SEA BASS AND ORANGES

EGGPLANT ROLATTINI

CLASSIC TIRAMISU

SEARED TUNA TARTARE SERVED WITH TAHINI AND WASABI SAUCE

SARA’S FESTIVE SALAD WITH HONEY-GRILLED APPLES

TRADITIONAL CHICKEN SOUP WITH MATZO BALLS

ROASTED YAMS WITH A DASH OF BOURBON

RUSTIC CURED TURKEY ENCRUSTED WITH CANDIED PINE NUTS

QUINOA PUTTANESCA WITH CHILI CRANBERRY SAUCE

PEPPER STEAKS SERVED WITH RED WINE SAUCE

SAUTEED ZUCCHINI WITH PEPPER AND FRESH MINT

CLASSIC LEMON MERINGUE PIE