Buffet, Custom and Reception menus Available
Cold Hors d'Oeuvres:
Baby Green and Crispy Goat Cheese
Romaine Roquefort or Caesar .13.
Our own Smoked Salmon
Tuna Tartare
Belgium Endive with Brie and Apple
Foie Gras Pate in Aspic
Hot Hors d'Oeuvres:
Lobster Bisque
Vegetarian Cream Soup with Chunk Vegies
Roasted Stuffed Quail
Pan Seared Foie Gras and Apple Tatin
6 Escargots on toast
Fish:
Broiled Wild Salmon, Olive Oil Herb Sauce
Sauteed Scallops with Spinach and Crab Meat
Baked Cod with Baby Shrimp Cream Sauce
Monk Fish in Tomato and Mushroom Sauce
Hake Filet with Asparagus Risotto
Stripped Bass Safran with Clams and Mussels
Meats:
6 oz Filet Mignon Bordelaise
Roast Rack of Lamb Bouquetière
Grilled Pork Chop
Duck Magret with Green Peppercorn
Roasted Chicken au Jus
Beef Short Ribs Bourguignon, in Red Wine
Slow Cooked Lamb Shank with Polenta
Chicken Cordon Bleu
Duck Confit with Braised Cabbage and Sausage
Veal Medaillon Normandy
Beef Tenderloin Wellington
Dessert:
Tarte Tatin
Chocolate Mousse
Crème brûlée
Crème Caramel
Giant profiterole
Crêpe Suzette Station
Gâteau Petit Robert
Pear Tart Frangipane
Wedding Cake (Request)
Birthday Cake (Request)
