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Family Style Luncheon


Hors d'Oeuvres



Phyllo Dough filled with Baby Spinach and Greek Feta


Pan Fried Jumbo Shrimp in a Creamy Tomato Ouzo Sauce


First Course


Multi-colored Beets and Sun Dried Cherries

Tossed in a Blood Orange Vinaigrette


Provencal Goat Cheese with Lavender Honey


Main Course


Fragrant Halibut, Crayfish, Lobster, Mussels, Crab and Clams

Poached in a Saffron Enhanced Broth with Muscadet

Served with Garlic Toast




Fresh Strawberries in Cinnamon and Pepper Spiced Sugar

Served with Amaretto Infused Ricotta Cheese





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