Chilled Braised Salmon Layered with Glazed Sliced
Salmon poached in a court bouillon, then chilled and
layered with thinly sliced cucumbers.
Tuscan Style Grilled Butterflied Leg of Lamb
Lamb marinated in garlic, olive oil, herbs, and spices, and
then charcoal grilled.
Roast Quail Stuffed
Roasted quail, stuffed with wild rice, pate de foie gras,
mushrooms, herbs, and brandy, and served with grappa
and white wine sauce.
Green Tuscany Salad with cubed Havarti cheese, sliced
red onions and cannellini beans
Global Table ~~ India
Shrimp Fritters with tomato relish
Cheese Platter and Fresh Breads
Samosas with tamarind sauce
Entrée – Mixed Grill
Indian Lamb & Beef Kebab, Tandoori Chicken Tikka,
and Smoked Salmon Fillet
Traditional Indian marinades of fresh spices, mint, and
yogurt are used to marinade the lamb, beef, and chicken.
The salmon is marinated and then lightly smoked with
Decorated with sautéed peaches, almonds, and pistachios.
Red new potatoes, onions, carrots, eggplant, zucchini, and
Kangri Salad with carrots, cucumber, tomato, mint