Menu suggestions - custom menus are always available - |
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PLATED SIT DOWN DINNERS
All dinners include
- Fresh baked Artisan Bread and Crisp Papadum Bread, herb butter rosettes and Mediteranean Black Bean Dip.
- 3 delicious Hors d’Oeuvres.
- professional Chef service
How we operate
- These menus are meant for sit-down dinners only. Same dish for all guests required.
- 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 & beverages at table for party up to 6-8, a server will be required for bigger parties Entrees to 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, notify us ahead of any special dietary.
Your kitchen and dishes will be cleaned up before leaving.
E-mail or call us with your choice of dishes, we will send you a quote
15% Gratuities and applicable taxes will be added to the final bill.
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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 Coast Clam Chowder
- Ginger and Orange Squash Bisque
An unusual blend of butternut squash and spices.
- Cream of Broccoli en Croûte
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.
- Frogs legs Provencial
Served in a basil, garlic and tomato butter sauce
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 croûtons and
A roasted shallot Dressing.
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ENTRÉES
- 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 rosemary 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, debonned 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.
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DESSERTS
- Chocolate Tower
Chocolate Mousse served in a Tuile pastry Tower,
Mint Anglaise sauce and Raspberry Coulis.
- Cinnamon Crème Brulée or Crème Caramel
The traditional Crème Brulée 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.
- 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.
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| - we are always open to special orders, special diets as well as religous restrictions, please call or email anytime - |
