The salad was Lesley's creation. It contained hearts of palm (my first time), fennel, greens, pine nuts, parmesan, grapefruit (not in mine). There was a very nice vinaigrette with shallots, honey, and chardonnay vinegar.
The "main course" is mussels with mustard and saffron. I took this recipe from Thomas Keller's Bouchon book. It worked out very well.
We also made deep-fried tofu, a rather typical Chinese "street food", with some hoisin sauce and szechuan pepper salt.
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