Appetizers :
Shrimps, Scallops, Ahi Tuna Ceviche
French Melon 
California Artichoke
Asparagus and Morels Velouté 
Pumpkin Soup
Cucumber Soup 
Gazpacho 

Entrées :
Filet Mignon
Mussels à la Marinière
Vegetable Tarts 
Scallops Fricassée
Duck à l'Orange 
Roasted Goose with Barenjager Lime Caramel Sauce
Guinea Fowl

Desserts :
Valentine's Melted Corazon Chocolate
Poached Peaches in Plum Wine Sauce and Marjoram Ice Cream
Crêpes Suzette
Poached Pear 
Strawberry Mint Soup