Imported Cheeses Decorated with Seasonal Fruit

Rustic Baked Brie Topped with Sauteed Shallots and Fresh Lemon Thyme

Goat Cheese with Fresh Rosemary and Roasted Garlic Drizzled with Olive Oil

Saga Baked in Phyllo Pastry Topped with Brandied Apricot Preserves

Endive Leaves Filled with Saga and Edible Flowers

Mushrooms Stuffed with Bleu Cheese and Basil

Feta Cheese Tossed with Olive Oil, Cognac and Thyme

Warm Figs with Goat Cheese