Stationary Hors d'Oeuvre
(choice of two)
Baked Brie en Croute with a Pear Puree
Cherve Timbale
Smoked Salmon, Cucumber and Dill Mousse
With Thinly Sliced Cucumbers, Jicama Slices and Flatbreads
Curried Wild Mushroom Pate
Chilled Pate of Wild Mushrooms, Curry and Fresh Minced Herbs Served on Baguette
Butlered Hors d'Oeuvres
(choice of five)
Sweet Potato Gaufrettes with Duck Confit
Topped with a Cranberry Black Pepper Chutney
Chicken Liver Pate with Port Wine, Figs and Candied Walnuts
On Toast Points
Petits Oignon Pissaladieres
Miniature Onion Tartlets
Thon Poele et "Marine" Vinaigrette d'Olives Noires
Seared Marinated Tuna with a Kalamata Relish
Seared Tenderloin of Beef with Roquefort
On Crostini
Carpaccio de Boeuf
With Lemon, Olive Oil and Grated Parmesan on Croutons
Served Dinner
First Course (choice of one)
Exotic Mushrooms in Cream on Brioche
Fresh Exotic Mushrooms, sauteed and served in a Cream Sauce over
Brioche Triangles
Seared Scallops with Roasted Garlic Sabayon
Bay Scallops seared and dressed with a savory Sabayon Sauce over Arugula
Shrimp with Champagne Beurre Blanc
Jumbo Shrimp marinated in Champagne and Fresh Herbs Served with Champagne Butter Sauce
Eggplant Caviar with Tomato Coulis
A chilled Provencal dish of seasoned Eggplant Topped with a Fresh Tomato Coulis and Basil
Penne with Roasted Vegetables
Pasta tossed with a variety of vegetables, fresh herbs and a crushed tomato sauce
Salad Course
(choice of one)
Green Salad with Dressing and Camembert Toasts
Mushroom Salad with Endive and Roquefort Cheese
Dressed in a delicate vinaigrette
Baby Spinach Salad
with Shallot Vinaigrette or Herbed Dijon Dressing
Main Course
(choice of two)
Supremes de Canette a la Coriandre, Endive Braisee,
Sauce Aigre-Douce a l'Orange Breast of Duck with Coriander, Endive and Sweet and Sour Orange Reduction
Breast of Chicken and Bell Pepper with Onion Confit
A Basque inspired dish, Chicken Breast served over a Red Bell Pepper and
Onion Confit
Chicken Breast with Truffles and Champagne Sauce
A spirited dish featuring Breast of Chicken sauteed with shallots in Champagne topped julienned Truffles
Herb Rubbed Prime Filet with Olives Provencal
Herbed Filet of Beef with a rich Kalamata Tomato Sauce
Filet Mignon
Seared Filet with a Port Balsamic Sauce
Veal Prince Orloff
A classic French dish. Veal roast is sliced and layered with an Onion and
Mushroom Stuffing and finished with Mornay Sauce
Red Snapper with Almonds
Snapper Filet with Toasted Almonds, Lemon and Parsley
Saumon A L'Unilateral
Salmon Filet cooked on a bed of Sea Salt, seasoned with Bay Leaves and
Peppercorns Drizzled with Olive Oil and Garnished with Chervil
Frenched Pork Chops with Mustard Cornichon Sauce
A Provincial dish with a tangy Mustard and Cornichon Sauce Served over Wilted Spinach
Lamb Au Poive
Black Peppercorn Crusted Lamb Chop with a Balsamic Butter Sauce
Eggplant, Mozzerella and Pesto Gratins Layers of Eggplant, Tomato, Fresh Herbs and Buffalo Mozzarella
Asparagus and Gruyere Tart
A Savory French Classic
Main Course Accompaniments
(choice of two)
Pommes de Terre Sautees a Cru
Sauteed Potatoes with Butter, Black Pepper and Parsley
Pommes Paillasson
A Fried pancake of Grated Potatoes
Wild and Brown Rice Pilaf with Cranberries
French Lentils with Pearl Onions
Earthy French Lentils with Pearl Onions and Thyme
Haricots Verts with Almonds
Crisp-tender French Green Beans with Toasted Almonds
Steamed Petite Stemmed Carrots
With Parsley Butter
Roasted Baby Beets
With Rosemary and Olive Oil
Final Course
(choice of one)
Wedding or Celebration Cake
Assiette a Fromage
A selection of cheeses including Camembert, Cherve and Roquefort
Served with pear, apple and grapes
Chocolate Orange Pots De Creme
Creamy French Pudding with Grand Marnier and Candied Orange Peel
Grand Marnier Mousse with Strawberries
White Chocolate Mousse flavored with Grand Marnier, Topped with Fresh Whipped Cream and Strawberries
Poires au Four avec Sabayon de Sauternes
Baked Pears with a Sauternes Custard Sauce
Freshly Brewed Coffees and Selection of Teas
For 100 guest includes Food, Wedding Cake, Staff, and Rental
Starting at $77.95 per person (except *asteriks*)
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