Club 215/Menu
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"Blinis with caviar and creme fraiche"
"Fresh oysters with chile, avocado and cherry tomato"
"Baked Brie with Pecans"
"Grilled Proschiutto Wrapped Figs with bleu cheese and pecans"
"Salmon Mousse and crackers"
"Gruyere and Parmesan Beignets"
"Lentil Pate"
"Smoked Trout and Garlic Cream on Rye"
"Mushroom Tartlets"
"Mini Chicken B'steeyas"
"Fried Olives"
