Mediterranean Station: Selection of grilled vegetables, including asparagus, portabellos, radicchio, courgettes, yellow squash, assorted peppers, scallions and Belgian endive. Flavored oils: pepper, basil, vanilla curry and carrot cinnamon, aged balsamic vinegar.

Raclette station with steamed red bliss potatoes cornichons and pickled onions, assorted marinated olives, steak tartare, bruschetta and focaccia.

Indian Station: Indian style paella, crisp pappadams, vegetable samosas, tandoori chicken drumettes, spinach and mung bean dumplings, mango, pickle, cucumber yogurt dip, cherry tomato and red onion salad.

Seafood Station: Assorted sushi and sashimi, prawns marseilles, seared tuna loin with sweet red pepper coulis, marinated salmon in a crêpe garnished with golden caviar, smoked marinated oysters on a toasted baguette, tuna tartare and seared scallops with pesto.
Pol Roger Brut


Marinated Lobster on Tabbouleh, Roasted Yellow Tomato Coulis and Garlic Chive Oil garnished with a Basil Crisp
Château Carbonnieux Graves, 1996


Wild Mushroom and Duck Confit Tartlets with seared Foie Gras, Thyme Jus and Port Wine Reduction served with Won Ton Fan
Château Meyney St. Estephe Bordeaux, 1994


Salmon and Smoked Oyster Wellington on a Saffron Mussel Soup
Trimbach Pinot Gris, 1995