Lever du Soleil Breakfast

Oeufs pochs au vin rouge- Eggs poached in red wine served with parmesan crackers. Croissants la confiture de fraise- Croissants with strawberry jam.

Apple Crpes- Two hand-made crpes rolled with a warm apple-cinnamon compote and topped with vanilla-scented yogurt and served with fresh fruit Piperade with Serrano Ham-Blend of eggs, bell peppers, tomatoes, onion, garlic and Serrano Ham Strawberry Crpes- Two hand-made crepe rolled with fresh strawberries in a brown sugar glaze, topped with vanilla-scented yogurt and served with fresh fruit

Lunch
Quiche la feta et aux pinards- Quiche with feta cheese and spinach. Light Salade aux Lardons- Fresh greens tossed with balsamic vinaigrette, served with a poached egg and topped with chopped bacon bits Grilled Salmon- Grilled filet of fresh salmon, served with a refreshing papaya salsa Moroccan Chicken- chicken grilled and baked in a fragrant marinade of lemon-lime, mint, garlic, onion, cilantro and cumin served over couscous

Dinner
Rissoto de Chamlgnon- Portobello mushroom risotto, basil oil, crme fraiche & Parmesan crisp Champignons marines- Balsamic marinated portabella mushrooms, grilled and served on a fresh baked bun, topped with red onion, pickles, provolone cheese, lettuce and tomato. Ratatouille- Made with fresh seasonal vegetables, baked, and served on orzo pasta. Vin-Saumon poch aux truffes noires- wine poached salmon with black truffles as garnish. Coquille St. Jacques- Sauted scallops, finished with a garlictomato concass

Desserts
Vanilla Crme Brle- This classic baked custard gets a lastminute broil to create the smooth, crackable sugar crust. Quick Tarte Tatin- skillet-baked apple tart