French Delegation Luncheon Buffet

~Table Hors d’Ouevres~

Seared Scallops with Sherry Vinegar Dressing

Kiwi Shrimp Cocktail

~Salad~

Salade Nicoise

~Entrée~

Ratatouille

Cog au Vin with Pilaf

Fresh Provencale Tuna with Provencal Tomatoes

~Dessert~

Selection of cheese and freshly baked breads with seasonal fruit

Crème Brulee

Chocolate Covered Strawberries with Crème