Appetizers

Yakitori

Prosciutto and basil wrapped shrimp pan-fried in butter


Dinner Service

Lamb tagine with Moroccan stewed vegetables

Quinoa pilaf with cilantro and shaved romano

Sauteed collard greens with rice wine and madiera

Steamed broccoli with clarified butter and lemon


Dessert

Honey pecan tartlets with chocolate glaze