- Chilled cream of lima bean soup with rosemary
- Cod fillets with chorizo scales and white bean puree
- Raspberries with mascarpone cream and honey-lime juice
Welcome PARIS By The Numbers from Giles and Elizabeth Epie at Citrus Etoile:
- Green Asparagus and Salmon Caviar
- Lobster and Artichoke salad
- Colonel Sorbet
- John Dory Filet or Roasted Rack of Lamb
- Les Fromages de la Maison Dubois
- Combination of Red Berries in a Crispy Cookie
Bastille Celebration Dinner presentation by Chef Jean Pierre Vigato:
- Patience, a crudité assortment and house patè de foie gras
- Smoked and marinated Salmon Tartare in Coral Cream served in Sea Urchin Shell
- Rack of Lamb in a Summer crust with Pan-fried Young Vegetables and Thyme Blossom sauce
- Assortment of French Cheeses with Raisin Bread Rolls
- Red Fruit Tiramisu and Amaretto Liquer Macarré
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