Elements Global Cuisine

FIRST COURSE

Escargots sautéed with a home-made pesto over puff pastry triangle
or
Mushroom Medley with Madeira reduction over puff pastry

SECOND COURSE

Mixed Mesclun greens topped with artichoke hearts, tomato, cucumber and a Spicy Thai Peanut vinaigrette

THIRD COURSE

Duck Confit, braised, finished with a Blueberry Pomegranate Port Wine reduction
or
**N'Awlins Style Jambalaya, with Crawfish, Andouille sausage, Chicken breast, over dirty Rice