Hors d'oeuvres Truffled-mushroom duxelle pizza Devilled eggs with truffle oil, chervil and smoked paprika Eggplant caviar topped with cumin crème fraîche served on warm naan bread
Cucumber, tomato, red onion and feta salad Fresh spinach, hard-boiled egg, emmental, almond and mushroom tossed with a white wine-dijon dressing Curried chickpea salad Grilled asparagus with lemon aioli Roasted cauliflower tossed with peccorino romano and sea salt Egg noodles with tomato-vodka sauce Potato salad with egg, mayo, watermelon radish and watercress Crêpeswith sautéed red onion, spinach, basil, gouda and parmesan with tomato cream sauce Wild mushroom lasagne with portobello, crimini, enoki, chanterelle, fresh basil, parmesan-mornay sauce
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