October 20, 2007
Appetizers
Potato Croquettes with Cambozola and Tomato Confit
Duck Carpaccio Summer Rolls with Radish Sprouts, Shredded Carrots and Peppercorn Demi
First Course
Chopped Niçoise Salad with Seared Albacore Tuna, Frisée, Olives, Green Beans, Hard Boiled Egg, Roasted Peppers and Vinaigrette
Main Course
Grilled Flat Iron Steak with White Beans, Summer Squash and Sauce Pistou
Dessert
French Donuts with Chocolate and Caramel
