Appetizers:
-Tuna
Tower: Marinated Tetaki Tuna, Layered With Seasoned Avocados & Mango
Salsa Served With Balsamic Reduction
-Coquille St. Jacques Au Gratin: Creamy Scallops Served In A Shell And Lightly
Gratinee
-Mussel Mariniere: Sauted Shallots With White Wine Reduction
-Escargot: Cooked With Garlic & Served With Green Herb Sauce
-Portobello Ravioli: Homemade Stuffed Ravioli With White Wine Cream Sauce And
Micro Green
-Seared Foie Gras: Served On Toasted Brioche With Cherry & Figues Confit
Along With Caramelized Onions
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Hot Hors D'oeuvres:
-Seared
Foie Gras: Blinis Topped With Caramelized Onions And Black Truffles
-Skewered Tiger Shrimp: Marinated With Garlic &
Served With Mango Spiced Coulis
-Mushroom Purses: Philo Purses With Mushroom Duxelles
-Crab Cake: Dugeness Crab With Chipotle Sauce
-Coconut Shrimp: Seared Tiger Shrimp Served With Sweet & Spicy Sauce
-Mini Quiche: Traditional Lorraine With Caramelized Onions Or Roasted Vegetarian
-Skewered Orange Duck: Seared And Served With Roasted Peach Confit
-Mini Burgers: Homemade Panini Bread Topped With Chipotle Sauce And Caramelized
Onions Served With Marinated Beef
-Provencal Puff Pastry: Puff Pastry Stuffed With Roasted Tomatoes, Leek Compote
And Brie Cheese
-Pissaladiere: Pizza Dough Topped With Caramelized Onions, Black Olives And Herb
De Provence
-Acrae Morue: French Island Cod Fish Mixed With Potatoes And Island Spices
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Cold Hors D'oeuvres:
-Crouton
Provencal: Garlic Crouton Topped With Black Olive Tapenade, Roasted
Tomatoes Confit, Caramelized Onions And Lemon Pesto
-Half Roasted Potatoes: Stuffed With Dill Creme Fraiche, Topped With Smoked Salmon & Lemon
Zeste Confit
-Marinated Tetaki Tuna: Tuna Tartare, Marinated With Roasted Sesame Seeds And
Avocado Lemon Mousse
-Belgian Endives: Endive Leaves Filled With Blue Cheese Mousse And Caramelized
Pecans
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Meats & Fish:
-Filet Mignon: Seared Filet With Green Peppercorn Sauce
-Beef Bourguignon: Beef Stew With Red Wine Served In A Puff Pastry
-Rack Of Lamb: Seared And Slightly Roasted Cover With A Thin Layer
Of Tapenade
-Pork Tenderloin: Roasted Pork Served With Apple Chutney And Balsamic
Reduction Sauce
-Chicken Fricasse: Old Fashion Grilled Chicken Served With Dijon
Mustard Sauce
-Skirt Steak: Grilled Prime Steak Served With Shallots Sauce
-Osso Buco: Braized And Served With Carrots, Garlic And Mashed Potatoes
-New York Steak: Grilled With Roquefort Cheese
-Chillean Sea Bass: Seared With Champagne Beurre Blanc
-Provencal Alaskan Hailbut: Marinated With Pastis
-Bouillabaisse: Assorted Ocean Fish With Saffron Aioli & Garlic
Croutons
-Grilled Salmon: Served With Dill Emulsion
-Sole Gratinee: Poached Sole Topped With Pesto Sabayon
-Roasted Lobster: Marinated And Served With Herb Sauce
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Side Dishes:
-Cauliflower
Gratin
-Ratatouille
-Potatoes Au Gratin
-Caramelized Vegetables
-Garlic Mashed Potatoes
-Assorted Grilled Vegetables
-Steamed Vegetables
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Mini Pastries & Cakes:
-Tiramisu
-Chocolate Mousse
-Lemon Tart With Italian Meringue
-Creme Brulee (Vanilla, Mango, Chocolate)
-Cheesecake
-Tarte Tatin
-Fruit, Pear, Apple Tarts
-Chocolate Bread Pudding
-Caramelized Napoleon With Custard
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Brunch No.1
-French
Toast Served With Maple Syrup And Caramelized Bananas
-Assorted Mini French Pastries
-Quiche: Lorraine, Paris Mushroom, Onion Or Vegetarian
-Smoked Bacon And Sausages
-Diced Potatoes Sauteed With Bacon And Herbs
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Brunch No.2:
-Eggs
Benedict: Poached Eggs And Canadian Bacon On A Crispy English Muffin
-Crepe Station: Chocolate...Raspberry Jam...
-Potato Gratin: Layers Of Sliced Potatoes With Swiss Cheese And Heavy Cream
-Smoked Salmon With Creme Fraiche, Onions, Capers And Lemon Wedges
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Sample Menu 1:
Sample Menu No.1 - $55 Per Guest
Appetizers
Vegetable Risotto
Or
Gazpacho Topped With Anis Creme Fraiche
Or
Mixed Greens With Herb Vinaigrette
Main Course
Home Made Chitarra Pasta With Bolognaise Sauce
Or
Roasted Chicken A La Provencal With Pomme Puree
Or
Monkfish Island Style Coconut & Lemon Grass Marinated Stuffed
Zucchini Flour
Dessert
Fresh Fruit Sabayon
Or
Tiramisu With Cappuccino Sauce
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Sample Menu 2:
Sample Menu No.2 - $65 Per Guest
Appetizer
Fresh Toretellini Filled With Ricotta Cheese
Or
Gravlax Salmon
Or
Fresh Vegetable Salad With Pistachio Herb Vinaigrette
Main Course
Grilled Alaskan Halibut With Caramelized Peach Chutney And Confit
Assorted Vegetables
Or
Pork Filet Mignon Glazed With Balsamic Pomme Dauphine
Or
Rack Of Lamb Crusted With Black Olive Tapenade Creamy Polenta
Dessert
Opera Cake With Raspberry Coulis
Or
Bombolini Petite Brioche Filled With Vanilla Pastry Cream Served
With Chocolate Sauce
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Sample Menu 3:
Sample Menu No.3 - $85 Per Guest
Appetizer
Tuna Duo
Marianated Red Tetaki Tuna And Amachi Tuna With Sweet
Wasabi Sauce
Or
Foie Gras Ravioli With Green Cabbage Marmalade And Black Truffle
Emulsion
Main Course
Petit Filet Mignon With Green Peppercorn Gratin Dauphinois
Or
Chilean Sea Bass With Champagne Beurre Blanc
Or
Leeks Marmalade And Shimenchi Mushroom
Or
Seared Scallops With Vanilla Dust Trio Puree
Dessert
Crème Brulee
Or
Chocolate Soufflé
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