FRENCH FUSION MENU
BY: CHEF VINCENT

FIRST COURSE
FRENCH COUNTRY SALAD
Arugula with asparagus, toasted walnuts and goat cheese with a light Lemon Dijon Vinaigrette.

SECOND COURSE

Olive Tapenade
Classic French Olive Tapenade on crostini, kalamata olives, green olive, roasted peppers, and goat cheese.

THIRD COURSE
Fettucini Gorgonzola
Penne pasta with a creamy Gorgonzola sauce and sauteed chicken breast.

DESSERT
CHOCOLATE MOUSSE
Other Infomation

I am new to this platform but not new to cooking , I have over 30 years experience in creating dinner parties and events. I can customize any type of menu you are requesting. Feel free to let me know if you would like to see other options.

Meal for on 01 January 1970