Cream of Eggplant Soup ~ Brennan’s of Dallas
Apple and Celery Soup with Sauteed Apple Rings
Quinoa Blini with Gravlax, Horseradish Cream and Caviar
Fried Mozarella with Lettuces, Marinated Tomatoes, and Fresh Basil Vinaigrette
Lemon and Lime Garlic Cream Soup garnished with Shrimp, Pine Nuts and Fresh Coriander ~ Citromos fokhagymakremleves
Mussels with Snail Butter ~ Moules a l’Escargot
Shrimp, Avocado and Mango Cockatail
Spring Vegetable Soup with Pesto
Roasted Red Pepper and Parmesan Flans ~ Flans aux poivrons rouge et Parmesan
Seafood Soufflés ~ Soufflés de la mer
Cajun Crayfish (This dish may be baked in shells, gratin dishes, or in prebaked tart shells made in pans with removable bottoms, between 3 – 4 inches in diameter.)
Dorka’s Cold Sour Cherry Soup ~ Dorka Hideg Meggylevese
Salad of Fillet of Smoked Trout, Fresh Corn, Mâche, Tomato and Thyme with Balsamic and Garlic Vinaigrette (This salad is the Main Course of the Occasional Menu: An After-Theater Supper. Simply reduce the size of the salad to serve it as a First Course.
Velouté de carottes au curry ~ a warmly spiced French Carrot Soup
Rock Lobster Tails (Queues de langoustines) with Sauce Muscat Beaumes de Venise
Kitchen Garden Soup with Little Bread Soufflés
Caldo verde ~ a traditional Portuguese soup
Green Split Pea Soup ~ Erbsensuppe
Tartare de mangue et Bresaola ~ Mango and Bresaola with Caramel de vin rouge ~ Caramelised Red Wine Sauce
Greens and Bacon with Garden Sass
Tatin de tomates ~ Upside-down Tomato Tart
Queues de langoustes grillées Kinshasa ~ Grilled Rock Lobster Tails Kinshasa Style