MENU COCKTAIL No 3

Tortilla with sauce of olive paste,

Vegetables with aubergine pur?e salad

Tarts with tuna salad,

Volovan with trout’s mousse,

Canap? with Scotia smoked salmon,

Bomb with turkey filet and cheese,

Mousse Roquefort puffs,

Canape with Philadelphia cheese and pistachio

Purses with vegetables,

Aubergine and feta patties,

Kiss Lorraine personal,

Chicken patty,

Mini chicken skewer with vegetables,

Sausage roll,

Spinach pie with sesame,

Steaks with feta and sun-dried tomato

Platter of cheeses and cooked pork meats

Variety of breads (White brios and brown bread, kritsini)

Variety of East sweets and French pastry

CELLAR, EQUIPMENT, SERVICE