(The Menu’s curious title is explained here in one of the recipe posts for it.)

Aperitifs

Pizza Rounds with Figs, Raddichio, Walnuts, and Tallegio Cheese

Pepperoncini ~ Fresh Dates ~ Greek Olives

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Quinoa Blini with Gravlax, Caviar and Horseradish Cream

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Lettuces with Marinated Tomatoes and Fresh Basil Vinaigrette

(optional and included in the recipe:  Fried Mozarella which turns this Salad into a Light Lunch or a First Course for some other occasion)

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Steak au Poivre

Brandy Cream Sauce

Sauteed Potatoes ~ Golden Sliced

French Green Beans with Garlic Crisps

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Mi-cuit ~ Chocolat