Au dos de la cuillère

Toasted French bread topped with romano, cheddar

Jumbo shrimp sauteed in white wine, butter and garlic

Breaded calamari, lightly fried in canola oil

Ground cumin, avocados, peeled and cubed

Spreadable cream cheese, crumbled blue cheese

Cream cheese, softened butter, brown sugar

Cherry-size fresh mozzarella cheese balls

Wild mushrooms, truffle potatoes, braised leeks carrots

Smoked duck breast, pistachio, smoked pancetta

Saffron, celeriac puree, black pudding, Parma ham

Red onion marmelade, garlic Foccacia bread, grilled figs

Mediterranean olives casserole, celeriac puree, figs

Classic Greek salad, barrel aged Feta cheese, bread

Grilled lamb cutlets, pomegranate glaze, butternut

Saffron and mussel’s broth, new potatoes, black beans

Creamy saffron, sauce Vierge

Horseradish creme fraiche, beetroot mousse, citrus oil

Creole cream cheese, chocolate filigree and caramel

Bananas with Caribbean rum served with ice cream

Warm buttery caramel, chocolate syrup and ice cream

Dark chocolate mousse, candied pecan crunch, caramel

Southern Pecan Streusel, creole cream and cheese cream