1st Course:
Baked Brie En Croute with Apricot Compote
Double Crème Brie with Apricot Compote wrapped in a Phyllo Puff Pastry Pillow
2nd Course:
Trout Almondine with Haricot Vert
Topped with a Rich, Brown Butter Sauce (beurre noisette), Toasted Sliced Almonds, Fresh Squeezed Lemon Juice and French Green Beans
3rd Course:
La Madeleine Strawberries Romanoff
