Lavendou

RECEPTION :
Passed canapés

FIRST COURSE :
Crispy warm goat cheese
on a bed of baby greens topped with
prosciutto and toasted pine nuts
OR
Soup of the day

SECOND COURSE :
Veal medallions sautéed with
morel mushrooms in a port wine sauce
OR
Sautéed Idaho rainbow trout almandine
OR
Roast chicken with olive sauce
and pommes frites

THIRD COURSE :
Dessert sampler of three tarts:
chocolate and almond paste,
fresh apricot and apple
OR
Housemade raspberry sorbet
with cookies

WINES :
Two French wines
(one red, one white)
to be selected by the sommelier
(two glasses served with dinner)