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                    [Title] => Truly a Wonderful Dinner!
                    [Summary] => Welcoming the guests was the Amuse Bouche on dolphin's back: seared scallops, prawns & mango, Saumon fume & Mascarpone timbale, Mousse de foie gras, Port wine gelee, Tuna sashimi & Martini bianco, stuffed kalamata olives with feta, and petite sushi compose.
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                    [AuthorName] => Dr. Nestor Alonso ll
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CHATEAU DUHART-MILON ROTHSCHILD

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                    [Title] => Truly a Wonderful Dinner!
                    [Summary] => Welcoming the guests was the Amuse Bouche on dolphin's back: seared scallops, prawns & mango, Saumon fume & Mascarpone timbale, Mousse de foie gras, Port wine gelee, Tuna sashimi & Martini bianco, stuffed kalamata olives with feta, and petite sushi compose.
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Truly a Wonderful Dinner!

By Dr. Nestor Alonso ll | September 26, 2006 - 12:00am

Welcoming the guests was the Amuse Bouche on dolphin's back: seared scallops, prawns & mango, Saumon fume & Mascarpone timbale, Mousse de foie gras, Port wine gelee, Tuna sashimi & Martini bianco, stuffed kalamata...

Freeman Cebu Lifestyle