~ The Violinist ~

Creamy Hot Crab Dip with Pita's and Crisp Vegetables

Applewood Smoked Ham Sliced Thin with Breaded-Dried Fruit Compote and Dijon served with Pumpernickel Rolls

Herbed Goat Cheese Crostinis with Sweet Potato and Roasted Red Pepper

Wild Mushroom and Parmesan-Pepper Tart

Roquefort and Caramelized Pear Bruschetta

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~ The Cellist ~

Tropical Chicken with Dark Rum and Peanut-Plantain Dipping Sauce

Winter Cold Rolls with Daikon and Thai-Ginger Soy Sauce

Jumbo Shrimp Cocktail with Horseradish Red Sauce

Figs in a Blanket with Balsamic and Red Wine Glaze

Bocconcini, Tomato and Basil Olive Oil with Parmesan Reggiano

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~ The Bassist ~

Thyme-Crusted and Thin Sliced Chicken Breast with Preserved Ginger, Sauternes and Mustard Sauce served with Mini Broche Rolls

Sweet Potato Pave
- Layers of Sweet and Russet Potatoes Baked with a Hint of Cream -

Salsa Remesco Dip with Herbed Pita Crisps

Coriander Beef Skewers with Lemon-Black Pepper Aioli

Vegetable Paella with White Beans and Saffron served with
Red Pepper and Swiss Cheese Baguettes

Seafood Pot Au Feu with Watercress, Sauternes,
Puff Pastry Boxes and Tarragon Essence

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~ The Harpist ~

Five-Pepper Seared Beef Tenderloin with Sauce Verde and Rustic Rolls

Rigatoni with Spicy Grilled Tomato Sauce, Gorgonzola and Sweet Red Peppers

Monkfish, Pancetta and Rosemary Skewers

Brioche-Wrapped Brie En Croute with Almonds, Apricot and Cranberry Conserve served with Grapes, Seckel Pears and Peasant Baguettes

Asparagus Cigars with Parmesan

Roasted Eggplant and Mushroom Dip with Garlic Croutons

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