This document contains a menu listing various food items that include vegetable crudités, salmon and caviar on blue chips, salmon and spicy tomato avocado salad, candied fennel and five-spiced rubbed chicken, a scallop trio with scallops over asparagus, turbot truffle terrine, rack of New Zealand lamb Provençale, hors d'oeuvres, and seared tuna with a soy ginger dressing.