Passed Hors D’Œuvres Mini quiche: asparagus and morel, eggplant and chevre, confit tomato and scallion Ham and cheese puff pastry torta with apricot jam Steak and eggs: steak tartare on brioche with American caviar Tea sandwiches: watercress “b.l.t.”, lobster salad gougère, herbed goats cheese and cucumber		Chinese spoons filled with coddled quails eggs, house made sausage, and truffled hollandaise Miniature pastry display Petite pain, brioche crowns, assorted fresh muffins, scones, sticky buns, oatmeal cookies, chocolate chip cookies, pistachio biscotti, traditional croissants, and chocolate croissants		Smoked and cured fish platter A selection of citrus cured salmon, smoked salmon, smoked trout pate, smoked sturgeon, and ceviché of white fish Served with Sel de la Terre breads and traditional condiments Seasonal fruit and cheese display A wide assortment of sliced and skewered fresh fruits and dried fruits paired with mild fresh cheeses and roasted nuts