First Course    Choice of One

- La Villette Salad with Baby Greens, Dried Mangoes and Ginger Scented Pecans. La Villette Vinaigrette
- Romaine Lettuce with Feta Cheese, Mushrooms and Black Olives. Red Wine Vinaigrette
- Cold Senegalese Soup Garnished with Mango Chutney

Entrée    Choice of One

Beef
- Filet Mignon Steak, Pancetta Bamboo Skewer, Mushroom Sauce
- Individual Beef Wellingtons, Wild Mushroom Madeira Sauce
Fish
- Oven-Baked Salmon, Lemon Caper Sauce
- Oven-Baked Mahi-Mahi with a Crab Cream Sauce
Poultry
- Chicken Breast Stuffed with Caperberries and Prunes. Sherry Sauce
- Quails Wrapped in Bacon

Accompaniments    Choice of Two

- Steamed Asparagus
- Peas Sautéed with Shallots
- Gratin Dauphinoise
- Mushroom Risotto

Desserts    Choice of One

- Ice Cream Trio: Coconut, Mango and Raspberry. Raspberry Coulis
- Apple Tartlets with French Vanilla Ice Cream
- Meringues Filled with Strawberries and Cream