(The Menu’s concept is discussed here in this dk post)
June Platt’s Marinated Mushrooms
Caviar
Buttered Toast Points
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Rock Lobster Tails (Queues de langoustines)
Sauce Muscat Beaumes De Venise
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Salad of Romaine, Apples and Cucumber
Walnut Bread Croutons: (made from Jane Grigson’s Walnut Bread from Southern Burgundy)
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Rack of Lamb Provence Style (Carré d’agneau a la Provençale)
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