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French
French
Asparagus with Dijon Vinaigrette
Cherry Soup with Fromage Blanc
Citrus Glazed Yams
Eggs Benedict with Asparagus & Crab
Grilled Squab Breast with Foie Gras and Artichokes, Wilted Arugula and Sherry Vinegar Bolognese Sauce
Hot Smoked Veal Souffle with Merlot Wine Glaze, Italian Parsley Juice, Grilled Shiitake Mushrooms and Vegetable Slaw
Leg of Lamb with Mustard and Mint Sauce by Michelle Bernstein
Medallion of Lamb with Green and Black Provencal Olives, Eggplant Caviar and Basil-Infused Extra-Virgin Olive Oil
Poached Pears with Raspberries and Honey
Sweet & Savory Brie in Puff Pastry
Warm Financier Cakes with Seasonal Berries