Appetizers

Mini Puff Pastry Shells Filled With Smoked Salmon, Creme Fraiche, Snipped Chives, and Salmon Caviar

Crab and Pea Salad in Celery Ribs
[Food and Wine, June 1998]

Champagne

Salad

Warm Salad of Seared Scallops, Haricots Verts, and Bell Peppers in Walnut Viniagrette
[Gourmet, December 1994]

Main Course

Grilled Filet Mignon with Merlot Sauce
[Gourmet, December 1996]

Potato and Apple Galette with Sage
[Bon Appetit, November 1998]

Good wine - and lots of it!

Dessert

Dark Chocolate Orange Souffle with White Chocolate Chunk Whipped Cream
[Bon Appetit, February 1990]

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