Artichoke Hearts Wrapped in Prosciutto
Crostini with Eggplant and Capers
Fois Gras and Caramelized Apple Napoleon with Thyme and Aged Balsamic Vinegar
Crispy Parmesan Cheese Tartlet Filled with Wild Mushroom and Herb Salad



Green and Yellow Bean Salad with Gypsy Peppers and Lemon

Grilled Pork Loin Stuffed with Apricot and Onion Served With Tiny Salt Roasted New Potatoes and Sautéed Chard



Chocolate Napoleon with Grand Marnier Cream and Raspberry Coulis