----- Venetian Course -----
Olives, Marinated Artichokes, Parmesan Cheese, Prosciutto, Baccalà Mantecato spread
Served with Olive Oil and Balsamic Vinegar
Salad of Greens
Savory chicken thighs in a sauce of dried fruits and spices
----- Persian Course -----
Tender braised lamb, caramelized onions, over savory bread pudding. Spiced as is proper.
A refreshing cold side of lentil and vegetables
Feta and leek salad
Squash in a yogurt with black sesame
----- Mongolian Course -----
Small eggplants stuffed with spiced beef and topped with a sauce of garlic and basil
Congee with condiments
Traditional ending to a meal. Light porridge of rice.
Served with dried beef, green onions, soy sauce, and shredded lettuce.
Autumn traditional sweet pastry with moon of egg yolk in the center.
Assorted Fresh and Dried Fruits
Dried mangoes and lychee. Fresh mandarins.