Does This Look OK?
Fine Food of France
By: Kayla Armstrong, Kyle Bivens, Andrew Boyer, Jill Demont, & Karen Seaton
Appetizer
Les Crudités
(Cold Vegetable Platter)
Sautéed Tomatoes, potatoes, carrots, and onion
served with a zesty Dijon Vinaigrette.
Vegetable
Asperges Souce Maltaise
Boiled asparagus spears
Served with orange sauce.
Starch
Puree de Pommes da Terre a l’Ail
Creamy Garlic Mashed Potatoes
Entrée
Onglet Aux Echalottes
Tender grilled Steak served with
Juicy Shallot Sauce.
Dessert
Crepes Sucrees, Duex Maieres
Four warm crepes stuffed with Banana- Hazelnut
or Honey-Almond filling.