APPETIZERS
SOUPS
Soupe de Poisson a la Bretonne
A
specialty soup from the West Coast of France, served with garlic melba
Toasts, gruyère cheese and Rouille Sauce.
West Cost Clam Chowder
Ginger and
Orange
Squash Bisque
An unusual
blend of butternut squash and spices.
Cream of Broccoli en Croute
Topped
with a puffpastry crust.
Watercress and Blue Cheese Soup
Shrimp Bisque
A gourmet
prawn soup served with a roasted herb creme fraîche.
Cream of Leek and Wild Mushrooms
Fresh Tomato and Basil Soup
Roasted Garlic and Potato Soup
COLD APPETIZERS
Profiterolles des deux saumons
Profiterolles stuffed with smoked and fresh salmon mousse served with a
roasted corn and pepper salsa.
Caviar d’Aubergine
Specialty
of south of
France.
Garlic and
eggplant quenelles on top of a tarragon tomato coulis.
WARM APPETIZERS
Escargots en Feuilleté
Escargots
seared with a leek and pepper julienne, parsley and basil pesto sauce.
Seafood and Mushroom Cups
Served on
a bed of greens with a Moroccan salad dressing.
Oysters Rockefeller
Fresh
oysters baked with spinach and spices, topped with Hollandaise Sauce.
Seafood Marinières
A
combination of fresh Calamari, mussels and prawns in a white wine and
vegetable julienne sauce.
Moules au Basilique
Fresh
Atlantic Mussels steamed in white wine, fresh basil, shallots and cream.
Gingered Prawns and Asparagus
5 Jumbo
Tiger Prawns, Asparagus on Mesclun Salad.
SALADS
Pacific Rim
Salad
Market
Greens in an English cucumber ring, surrounded with a fine brunoise of
vegetables and a fresh herb dressing.
Special Caesar
The
traditional Caesar Salad served with a parmesan Crisp and topped with a
Fresh Basil Brushetta.
Salade Gourmande
Gourmet
exotic lettuce and fruit surrounded by marinated salmon, quail eggs,
roasted pinenuts and Asian Vinaigrette.
Spinach Salad and Zinfandel Poached Pear Salad
served
with Gorgonzola, garlic croutons and A roasted shallot Dressing.
ENTREES
Grilled Salmon
Grilled
salmon filet topped with a ragout of wild mushrooms,
served
with a Pernod Beurre Blanc.
Stuffed Salmon
Salmon
filet stuffed with a shrimp mousse, served with a saffron sauce.
Fillets of Sole Nantua
Fillets of
sole stuffed with a roasted red pepper mouse and spinach, served on a leek
and seafood sauce.
Steamed Halibut en Papillote
Baked in
parchment paper, served with a white wine and rosmary sauce.
Snapper Filet Indian Style
Baked
snapper filet topped with a curry yogurt crust, served with a herb mango
sauce.
Chicken
Samoa
Boneless
fresh chicken breast, stuffed with Proscuitto ham and Swiss cheese, served
with a Dijon & Pesto sauce.
Chicken Roulade
Boneless
chicken Breast, stuffed with a roasted red pepper and rosemary mousse,
served with an orange demi glaze.
Stuffed leg of Lamb
Stuffed
with fresh herbs and
Dijon mustard,
Served
with a provençal sauce.
Braised lamb shank Provençale
Slowly
braised in a rich tomato sauce, served with spring vegetables and
Couscous.
Rack of Lamb
Local Rack
of Lamb in a
Dijon and Herb Crust
Chateaubriand
Tender
slices of Beef tenderloin cooked to your liking, served with sautéed
mushrooms and red wine sauce.
Pepper New-York Steak
8 oz steak
grilled to your liking, served with a cracked peppercorn cream sauce.
Quails Royales
2 quails,
de boned and stuffed with a mushroom duxelle, served on a wild mushroom
galette and Port Wine Glaze sauce.
Stuffed Pork Tenderloin
Breaded
pork tenderloin medallions stuffed with apricots and wild mushrooms,
served with an Apple Brandy sauce.
Filet Mignon "Oscar"
8 oz beef
tenderloin filet, grilled to your liking, topped with Asparagus tips,
shrimps and Hollandaise, red wine demi glaze.
VEGETARIAN DISHES
Pyramid of Roasted Vegetables
A
selection of fresh market vegetables served on top of a rice pilaf
pyramid, surrounded by seared herb polenta squares, a wild mushroom ragout
and fresh basil tomato sauce.
Risotto al fungi e contorno
Slowly
cooked Italian Risotto with mushrooms and fresh garden vegetables.
DESSERTS
Dark Chocolate Mousse cake
Individual
Mousse Cake served with a Grand-Marnier Fudge.
Chocolate
Tower
Chocolate
Mousse served in a
Tuile pastry Tower,
Mint
Anglaise sauce and Raspberry Coulis.
Cinnamon Crème Brulée or Crème Caramel
The
traditional Creme Brulee with a twist, served with a coconut Tuile and
fresh fruit.
Sorbets Meringue
Fresh
fruit Sorbets served on a Meringue nest and topped with a caramel Croquant.
Ice
Charlotte
Three
layered ice cream cake served with a berry Coulis.
Profiterolles
Pastry
puffs filled with ice cream or pastry cream, topped with a Triple sec
chocolate Sauce
Ile Flottante
Soft
Meringue topped with caramel sauce and floating in a vanilla custard.
Fresh Berry Tart
(in season)
on top of
a pastry cream and a light puff pastry crust. served with vanilla ice
cream.
Fresh Apple Feuilleté
Individual
Apple Pastry, baked on the premises, and served with a Calvados Custard.
Apple’n Berry Crumble
The
traditional Fruit Crumble served with Vanilla ice-cream or Anglaise sauce.
Sicilian Cappuccino Panna Cota
Cappuccino
mousse served with a light vanilla sauce and topped with a chocolate
sausage roll.
PRICES
Please call us for a quote.
15% Gratuities and 7% GST will be added to the final bill.
*Based on 10 persons. We do cater for smaller group.
ALL DINNERS INCLUDE:
Fresh baked dinner rolls, herb butter rosettes, Crispy Papadum Bread and
Mediteranean Black Bean Dip.
2½ hours of professional Chef service,
($25/hour thereafter).
3 delicious Hors d’Oeuvres.
Your kitchen and dishes will be cleaned up before leaving.
HOW WE OPERATE!
Cooking and baking are done in our commercial kitchen. Your kitchen will
be used to do the "final touches" to ensure restaurant like quality food
and service.
Our professional chefs are fully trained to serve food and beverages at
the table.
All Entrees will be served with seasonal vegetables and appropriate
starch.
Professional servers are available if required.
Your kitchen will be cleaned up before leaving.
All our menus are opened to your suggestions and requests.
Any dish can be modified.
Please notify us ahead of any special dietary
