Hors d’oeuvres
Fig, Goats Cheese and Onion Tartlets
Local Cheese Crisps
Appetizers
Fried Halloumi Cheese with Lime and Caper Vinaigrette
Entrees
Fennel, Cherry Tomato and Crumble Gratin
served with a Horta (Wild Greens) Salad
Dessert
Peaches Baked with Amaretti