Aperitifs

Arugula and Pine Nut Loaf Cake

Frozen Margarita Tomatoes

 Cheese Bites

Fresh dates/Cornichons/Pistachioes

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Cream of Eggplant Soup ~ Brennan’s of Dallas

Grissini

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Autumn Salad ~ II

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Roast Tenderloin of Beef with Port Wine Sauce

Asparagus with Proscuitto

Baby Potatoes in Salt Crust

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Dents de Lion ~ Lion’s Teeth

Chocolate Truffles