Aperitifs
Batter-dipped Fried Merguez Sausages
Pickled Grapes/Cornichons/Salted Pistachioes
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and
Roasted Shallot and Fresh Rosemary Flatbread
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Filet of Sole a la Meuniere ~ Fried Filet of Sole with Oranges and fresh Tomato
Parslied Rice with Browned Garlic Butter
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Hungarian Chocolate Crepes Gundel’s Style