OK, I dug out the book "Aphrodite", by Isabel Allende. It's all about
the sensous qualities of food and its uses through history for
aphrodesiac qualities. The soup recipe and the fig appetizer are from
the recipe section.

For starters and nibbles:

Fresh figs split open and filled witha dab of black pepper coated goat
cheese, and drizzled with an aged balsamic

Smoked salmon devilled eggs topped with creme fraiche and fresh dill

stuffed mushrooms, with stuffing of breadcrumbs, garlic, and wild
mushrooms....anyone wanna help me make up a recipe? I'm pretty new to
stuffed mushrooms!!

soup course: a soup called "alicante cream", which has shrimp,
tomatoes, oysters, leeks, and cream in it, from the cookbook

main dish: seared scallops with lemon, garlic, white wine, and spinach
leaves, served over buttered angel hair pasta

salad of arugula and baby romaine with blue cheese, dried cranberries,
and hazelnut spicy praline, with a viniagrette dressing

bruschetta, not sure of toppings yet

dessert: meringue shells filled with fresh whipped cream and
strawberries
WITH
chocolate truffle brownies

coffee with irish cream liqeur and chambord in tiny chocolate shot
glasses

followig dessert: champagne with fresh rsapberries.....and me