We are proud to offer the services of a trained Sommelier should you require assistance in selecting wines to pair with your custom menu.
Soups
- Classic lobster bisque “en croute”
- Wild mushroom soup with truffle cream
- Yellow split pea & smoked ham
- Roasted red pepper veloute
- Tomato cream with fresh basil
- Carrot, ginger with blood orange
- Hearty chicken & corn chowder
- Seafood cioppino with spicy sausage
- Butternut squash & sweet potato cream
- French onion with gruyere
- Leek & potato with crispy bacon & feta cheese
Salads
- Mixed greens, winter vegetable chips, and pomegranate seeds with mandarin dressing
- Timbale of field greens garnished with spiced nuts & beet lace, champagne vinaigrette
- Spinach leaves with bacon, grapefruit & chevre cheese dressing
- Romaine lettuce leaves with baguette croutons & grated regiano, caesar dressing
- Boconcini & roma tomato salad with fresh basil and white balsamic syrup
- Orzo pasta tossed with shredded basil, crumbled goat cheese & chianti-soaked dried tomatoes
- Oriental noodle salad with scallions & fresh ginger
- Crispy Asian slaw with fresh ginger
- Frizee lettuce garnished with duck confit & ice wine shallot vinaigrette
- Vietnamese prawn & green papaya salad
- Diced Ahi tuna nicoise salad with green beans, potatoes & olives
- Greek salad with fresh mint & oregano
- Arugula, radicchio & endive salad with walnuts & blue cheese dressing
- Shaved fennel & orange salad on parmesan tuiles
- German potato salad with bacon, parsley & Dijon mustard
Buffet or Plated Entrees
- Seared veal loin with a green peppercorn mignonette sauce
- Peppercorn crusted sirloin of beef, with caramelized onion jus
- Roasted sirloin of beef with peppercorn demi glace or cabernet jus
- Seared wild halibut & salmon tournedos with coriander jus
- Pan-seared wild salmon with a green curry sauce
- Wild Tandoori salmon with lime wasabi rub
- Grilled halibut medallions with a mushroom cassoulet & pinot rouge butter sauce
- Roasted chicken with Provencale herb crust, caramelized fig & onion chutney
- Roasted chicken breast with spiced fruit demi glace
- Chicken piccata regiano crust
- Chicken medallions with rosemary Dijon cream sauce
- Fresh butternut squash agnolottis tossed in a chianti tomato & marscapone sauce
- Roasted spring vegetable & chevre cheese tourte
- Wild mushroom rissotto with caramelized shallots
- Roasted butternut squash strudel with pear chutney
Venison Chop with Bitter Chocolate Glace de Viande
Plated Entrees not recommended for buffet
- Roasted rack of venison served with a juniper currant glace de viande
- Pan-seared sable fish with blackbean scallop ragout
- Duck a l’oriental served with a chilli lime sauce
- Seared Ahi tuna served on lime jicama slaw
- Fresh lobster with Champagne ice wine butter served with truffled angel hair
- Cote de boeuf with bordelaise sauce
- Foie gras risotto with pumpkin truffle
- Chanterelle & canellini bean cassoulet
- Dungenees crab ravioli with cilantro cream
- Roasted pork tenderloin with minted pear puree
- Veal & chanterelle mushroom raviolis with velouté
- Grilled Provencale lamb chops, aioli sauce
- Chicken ballotine filled with sour apple & brie
- Roasted rack of lamb served with currant glace de viande
- Venison chop with bitter chocolate glace de viande
Sides
- Parisienne potatoes with fine herb butter
- Marbled whipped potatoes with mascarpone
- Crispy straw potatoes
- Truffled pomme puree
- Asparagus & apple filo bundles
- Asiago & portobello napoleons
- Spiced basmati pilaf with hazelnuts
- Wild mushroom civet
- Steamed jasmine rice in banana leaf bundles
- Caramelized root vegetable compote
- Roasted new potatoes tossed with fresh rosemary
- Black French lentils on a chestnut asparagus “raft”
- Vegetable tian
- Marbled scallop Potatoes
- Honeycomb potato sticks with saffron aioli
- Bouquetiere of seasonal vegetables
- Asparagus & wild mushroom rissotto in regiano tuiles
Petite Pot de Creme
Desserts
- Fruit rouge sabayon
- Mango parfait
- White chocolate mousse
- Vanilla or chocolate petit pot de crème
- Pecan chevre tart with raspberry coulis
- Raspberry, lime cheesecake
- Chocolate marquise with fresh berries
- Espresso pear creme bruleé
- Earl Grey panna cotta
- Hazelnut Frangipan filo squares
- Blood orange blossom macaroons drizzled with chocolate
- Apple tarte fine
- Lemon torte with crème fraiche
