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Hors D’Oeuvres

Le Bonne Dinner-3

Parmesan Crusted Artichoke Hearts with a Warm Goat Cheese Center

Scallop and Rock Shrimp Ceviche Marinated with Fresh Tomato, Cucumber, Orange Zest, Cilantro and Red Onions

Swiss Chard Veloute

Grilled Kodiak Scallops on Polenta Fritters

Vegetarian Roasted Ravioli with Sesame Cream Dipping Sauce

Spicy Ahi Tuna Tacos with Pickled Cabbage, Julienned Carrots and Peppers, served in a Rice Taco with Wasabi Yoghurt

Chilled Cucumber and Pea Veloute

Grilled Duck Breast Crepe with Scallions, Julienned Cucumber and Hoisin Sauce

Vegetarian Samosa with Mango Chutney

Herbs de Provence Marinated Shrimp with Citrus Aioli

Reinvented Spaghetti and Meatballs with Alfredo Sauce

Crispy Duck Burger with Saint Marcelin Cheese, on Pan de Mie

Free Range Moroccan Chicken Bundles: Grilled Chicken with Moroccan Spices, Cilantro and Almond, wrapped in Ouarka (Moroccan Filo Dough)

Herbs de Provence Marinated Shrimp with Citrus Aioli

Mint Marinated Lamb Skewer with Traditional Tahini Sauce

Classic Gazpacho: Chilled Seasonal Tomato and Cucumber Soup

Wild Alaskan Salmon and Smoked Salmon Rillettes

Portobello Mushroom and Black Truffle Veloute

Peruvian Purple Potato Causa

Le Bonne Dinner-4

French Sushi: Grilled Sliced Beef Filet Mignon on a Potato Beignet, served with Bearnaise Sauce

Ahi Tuna Lollipops with Toasted Black and White Sesame Seed Crust and Haas Avocado Guacamole

LaBonne setup @ Limn - San Francisco, CA, USA