Tonight I have been mostly eating:

In Home Catering Menu (Chez Prit et Sam)

Hors D?Oeuvre served with Henriot, Souverain Brut,NV Champagne
Bouchee aux Champignon with mushroom duxelle and Gruyere Cheese

Tuna Tartine- Seared Fennel Crusted Tuna with Olives on Herb Toast
Salade D?Epinards- baby spinach, Roquefort, red grapes, walnuts, pears

Poisson- served with Chateau D’Aqueria, Tavel 2002 Ros?
Bouillabaisse- saffron based seafood stew

Volaille- served with Ch?teau La Roque, Pic Saint Loup, Languedoc 2002
Canard- seared duck breast, Camargue rice, orange gastrique

Dessert- served with Graham?s, Six Grapes, Reserve Porto
Fondant au Chocolat- served with espresso ice cream

And now I’m full. If I get the chance I’ll explain all about this post. Crazy busy and time for bed…