All
our menus are customized to your needs. Below are just
a few examples of what we've done in the past - please
give us a call to discuss what we can do for your event.
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Breakfast
Suggestions:
Continental Breakfast
Assorted homemade croissants, chocolate
croissant, brioche, bagels, doughnuts, crepes,
fresh fruit salad, orange juice, coffee,
chocolate, tea
American Breakfast
Choice of eggs (scrambled, omelet, poached, benedict), crepes, pancakes, sausages, bacon, potatoes, fresh fruit salad, juices, coffee, chocolate, tea |
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Prix-Fixe Menu Suggestions: |
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Roasted “Plum
Tomato” Soup with Basil, Seared
Tilapia Filet with Ratatouille and Olive
Tapenade
Caramelized Pear Flan |
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Smoked Salmon
and Endive Salad with Brie Crouton
Chicken Breast stuffed with Pesto, Red
Bliss mashed potato
Thin Crisp Apple Tart |
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Aragula Salad
with Caramelized Walnuts and Gorgonzola
Cheese
Seared Salmon Filet with Sauteed Spinach
and Fennel Sauce
Fresh Fig Tart with vanilla sauce |
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Endive Salad
with Roquefort and Caramelized Walnuts
Pan Seared Grouper with Artichoke, Fennel
and Carrot Barigoule
Williams Pear Napoleon in a light Caramel
Sauce |
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Hudson Valley
Duck Breast, Mache Salad with Honey
Dressing
Seared Branzino Filet, Risotto drizzled
with Taggiasche Olive Oil
Poached Peach served with Almond Sorbet
and Almond Tuiles |
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Madagascar
Jumbo Shrimp with Nizuma Salad and Tropical
Salsa
Seared Lamb Loin with Roasted Artichoke
and Potato in Rosemary Sauce
Roasted Pineapple and Kumquats with
Chocolate Chip Gelato and Almond Tuiles |
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Duck Foie Gras
Napoleon with Red Onion Jam and Arugula
Seared Venison Strip Loin, with Sweet
Potato Puree, Roasted Chestnut, Cranberry
Sauce
Mixed Red Berries with Champagne Sabayo |
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Maine Lobster,
Granny Smith Apple and Endive Salad
in Ginger Dressing
Pan Seared Rockfish Filet with Braised
Leeks in Riesling Sauce
Williams Pear Napoleon in a light Caramel
Sauce |
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Duck Confit
Spring Rolls, shaved Foie Gras and Organic
Path Valley Baby, Greens with Mango
Chutney Dressing
Braised Veal Loin, stuffed with Sweetbreads,
Swiss Chard, Parsnip puree and French
Beans in veal jus
Chocolate Caprese, with Raspberries
and Marscapone sorbet |
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Braised Pork Belly served with vegetable a la grecque (red radish, baby carrot, button mushroom, vidalia onions) |
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Rolls of Prosciutto di Parma and Figs, with balsamic reduction |
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Provencal Ratatouille and slowly roasted pine nuts |
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Rigatoni pasta Salad, Mortadella, sun dried tomato, mozzarella, calamata olives, basil |
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French bean and shitake mushroom salad with balsamic dressing |
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Plum Tomato, fresh mozzarella and basil salad |
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Tiger Shrimp Marinated “Escabeche” with roasted pimentos, tomato and onions |
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Raviolis“de Royan”,
with fresh tomato, scallions, basil
and fava beans |
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Toasted Couscous with green asparagus, tomato, cilantro, bell peppers and shallots |
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French Country Potato Salad with Dijon mustard dressing |
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Belgium Endive Salad with gruyere cheese |
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Baby Shrimp Salad with fennel and celery, white balsamic vinegar and basil Oil |
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Grape Tomato stuffed with salmon tartar and fresh chive |
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Chicken
Breast Florentine, with red bliss
mashed potato |
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Pork
Tenderloin over julienne of vegetables |
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Roasted
Veal Loin in Rosemary juice, with
fingerling potato and mushroom
fricassee |
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Lasagna
of Dover Sole and Salmon, oyster
mushroom, spinach in a light Riesling
sauce |
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Poached
Chilean Sea bass with green swiss
shard, and potato Mouseline, basil
oil |
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Seared
Rockfish filet, artichoke |
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Grilled
Quails, served with Caesar salad,
thyme juice |
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Lamb
Stew Navarin, seasonal vegetables
and potato gratin Dauphinois |
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Bariguoule
and pappardelle pasta |
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Chicken
marinated in light Curry sauce
with toasted Couscous |
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Poached
Salmon filet stuffed with pesto,
served with braised leeks fondue |
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Seared
Trout filet, sauteed spinach,
steamed potato and lemon caper
sauce |
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NY
Stripe with baked potato, green
beans and Béarnaise sauce |
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Beef
Tenderloin in Barolo sauce, with
baked polenta, braised salsifis
and endives |
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“Le
Cassoulet” Stew of Lamb,
Duck and pork sausage in a white
beans and tomato |
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Roasted
Veal Chop with wild mushroom fricassee,
foie gras and black truffle sauce |
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Vanilla |
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CrèmeBrulee |
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Chocolate Mousse passion fruit |
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Sauce |
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Thin Crisp Apple Tart |
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Lemon Tart |
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Fresh Strawberries salad |
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Fresh Mangoes marinated with mint and szechuan pepper
Le Saint Honore |
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| Our Selection of Hors D’oeuvres for your reception |
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“Les Gougeres” (Cheese Puff) |
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Homemade Potato Chips with Artichoke dip |
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Chicken rolls with dried fruit and Pistachio |
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Roasted Beef on pita bread with arugula and Parmesan |
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Brochette of Tomato and mozzarella marinated in basil oil |
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Crispy Parmesan cracker |
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Smoked Salmon and Zucchini roll |
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Fingerling Potato stuffed with fresh chive and sour cream |
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Hard boiled Egg stuffed with smoked Salmon mousse |
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Grape Tomato stuffed with Salmon Tartar |
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Prosciutto Di Parma and Cantaloupe roll |
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Smoked Duck and roasted Pear roll “Mini Vole au vent” Sweet bread, chicken, mushroom in a light creamy sauce |
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Mini Fish Soup with Aioli
“Pissaladiere” Onion Tart with Anchovies and black olives |
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Goat Cheese and olive tartine
“Quiche Normande” with leeks and chives |
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Blinis of Smoked Salmon and sour cream |
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Cocktail Sausage with honey mustard dip |
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Mini Pancake of Tuna Tartar with pickled ginger
“Boudin Noir” Blood Sausage with Apple Sauce |
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Skewer of Smoked Duck and grapes |
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Mini Croque Monsieur |
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Baguette toast with Prosciutto di |
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Parma, Pesto and Parmesan |
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Mini Blue Crab Cake |
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Foie Gras with toasted baguette |
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Vegetables lightly roasted (carrots, asparagus, tomato, onion and cucumber) |
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| Breakfast: |
10 guests |
| Buffet Style: |
20 guests |
| Seated Lunch: |
6 guests |
| Seated Dinner: |
6 guests |
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Ordering: We prefer to accept orders 5 days prior to an event.
Cancellations: A non-refundable 25% deposit is due upon signature of contract. Should cancellation of this event occur within 72 hours of its scheduled date, it is understood that full payment for the function, based on the final guaranteed number of guests, will be retained.
Delivery: We will provide delivery for luncheons and all other catered events, unless other arrangements are made.
Billing: We will accept payment in the form of check, cash and credit.
Presentation: We can provide you with glassware, dishware and silverware for an additional charge. We can supply flower arrangement. For your summer event, we can also provide tents and chairs.
Private Party: Personal Chef Service is a surcharge of $140 per event, if additional service is needed such as a wait staff there will be an additional charge. |
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