Roasted Butternut Squash Soup
with Pine Nuts and Roasted Garlic
Cream
v
Stuffed Rolled Sole and Crispy
Shrimp
with Avocado and Black Olive
Tapenade
in a Mornay Mustard Sauce
v
Osso Buco on Risotto Milanese
with Gremolata
Carrot, Shallot, Celery Root,
Artichoke Heart, Rosemary Mirepoix
v
Salad of Mesclun, Toasted Pecans,
Grilled Goat Cheese
with Carrot Dressing
v
Chocolate Soufflé with Crème
Anglaise