Leaving dinner, Summer 1998
starters
Aubergine paste
Goats cheese tapenade
Marinaded artichokes
main dishes
Seafood strudel with lemon saffron sauce
Oriental chicken and broccoli salad
accompaniments
Mushroom cutlets and walnut sauce
Petits tians Provencale
Orange and watercress salad
desserts
Fruit terrine with strawberry sauce
Melon, grape and lychee salad