Appetizers:

• Onion Sage Tart
• Three Cheese Fondue with Champagne

Salad:

• Salad of Belgian Endive with Pears and Blue Cheese

Main Course

• Meat and Seafood Fondue with Various Dipping Sauces

Side Dishes

• Gratin Dauphinois
• Vegetable Napoleons

Dessert

• Chocolate Fondue
• Classic Creme Brulee