Copyright 2010 Gregory's Creative Cuisine

Mini beef wellington with bordelaise sauce
Chicken and mushrooms in champagne sauce
Escargot in garlic and sherry cream
Lobster and saffron purse
Flatbread with St Andre cheese and caramelized peppers
Four  vegetable terrine wrapped in zucchini ribbons
Slow roasted potatoes with truffle oil
Haricovert with lemon zest

$ 22.50 per guest