The centerpiece for our business lunchenon was a pitcher of water with live gold fish swimming in it. That set the tone for a truly great and unusual luncheon with gourmet food.
From appetizers to dessert, all the food was attractively presented and wonderfully prepared. Their signature black olive spread for their breads was usually tasty and different.
My green salad with toasted walnuts, pears and Roquefort cheese was a delight to behold and eat. My venison medallions were cooked to perfection in a red currant reduction sauce.
For dessert, my class creme burlee was garnished with delicious short bread cookies. What a sweet ending to a great lunch.