Sonnier and Castle created a menu of bite-size chicken tacos with cilantro and mole (pictured), vietnamese summer rolls with sweet chili sauce, chilled lobster salad with lemon and dill, and a raclette gouger with parmigiano-reggiano. For dessert, chocolate brownie bites and a shortbread wafer topped with coins of lemon and baked meringue were served.
Photo: Susie Montagna
