Prawn cocktail mussels Provençal in white wine herbs de Provence. Papperdelle and shrimp toasted fennel aioli sauce
Espresso mascarpone vegan macaroon red wine drizzle fresh berries
Prawns roasted with Calabrian Chile pepper and lime butter. finished with a cantaloupe horseradish cocktail sauce.
Tenderized thin round steak stuffed with crab meat. Over a Swiss chard pillow filled with herb potatoes and béchamel sauce