Choice of five passed appetizers:
Salmon Cakes with Remoulade Sauce
Chick Pea Fritters with Moroccan Tomato Chutney
Cremini & Fontina Panini
Shrimp & Feta Croquettes
Almond-stuffed Dates Wrapped in Bacon
Tuna Tartare in Cucumber Boats
Tuscan Liver Pate on Apple Slices
Spinach & Walnut Stuffed Mushrooms
Tapenade and Goat Cheese Bruchetta

All dinners start with waiter-served salad course

Choice of two entrees (plus a vegetarian special)
Pollo Toscano - Grilled chicken breast roulades with broccoli rabe, Parmesan, garlic and Pancetta
Moroccan Chicken - Saffron, cinnamon, and ginger spiced chicken with preserved lemon and olives
Salmon Agrodolce - Atlantic salmon filets with sweet and sour lemon herb vinaigrette
Paupiettes of Sole or Trout - Shrimp & mushroom-filled fish filets with lemon-herb sauce
Manzo Stefato - Prime Angus beef brisket, braised with red wine, garlic, fresh rosemary
Roast Pork Loin - Spice crusted and stuffed with fennel and sausage, roasting jus
Leg of Lamb Provencal - Simmered with red wine, roasted garlic and herbes de Provence
Couscous with Dates & Seven Vegetables - A  Moroccan classic with cinnamon and saffron