Dedicated to exceeding our client's expectations by providing
exceptional restaurant-style food, service, and attention to detail.

SEASONAL MENU
Fall/Winter

Passed Hors d’oeuvres

Shao mai with a Chinese sherry dipping sauce

Lamb la-lots
Grape leaves with a savory
ground lamb filling,
Grilled and offered with a
sweet vinegar dipping sauce

Seared peppered tuna
on a housemade cracker with olivada

Japanese “crudite”
with miso dipping sauce

Brandade on a potato galette

Pizzetti with porcini and mâche

Brioche crouton with duck liver mousse and shaved foie gras

Szechwan shrimp on a sugarcane skewer

Roasted seckel pear with gorgonzola, pecan, and acacia honey

Duck confit profiterole with a pomegranate drizzle

Baby roasted potatoes with Taleggio cheese and snipped chives

Steak frites with tarragon cream

Yukon blini with house cured salmon, lemon cream, and Little Pearl caviar

Butternut squash and sage tartlets

Chorzio and Manchego cheese puffs

Polpetti with pecorino cream

Tableside Hors d’oeuvres

Beet and chevre terrine
with chive oil and mâche

Rabbit rillette with a Dijon
and celery root rémoulade

Pâté de Campagne
with seasonal accompaniments

Cured tuna pastrami with
grainy mustard aïoli and fried capers

Roasted garlic dahl with traditional flatbreads

“Sandwich Board”

Charcuterie
May include a selection of the following:
Vegetables with aïoli,
giant white bean salad,
Cured meats and sausages,
Seasonal cheeses and fruit
Garlic shrimp with rouille
Pâtés and terrines

Smoked trout gougère

Chicken liver mousse with apple and currant salad

Cocktail companions such as:
Grissini, marinated olives, spiced nuts, and spiced chick peas

Seated Starters

Jerusalem artichoke velouté
with a parsley fritter

Chopped salad

Portobello carpaccio with grilled bread
and a port and bleu cheese sauce

Velvety potato and celeriac soup
with truffle oil

Salad of butter lettuce, herbs,
and mâche with brioche croutons and champagne vinaigrette

Roasted squash soup
with toasted pumpkin seed oil and spiced cream

Reblochon, morel, and roasted garlic
flan with a Bosc pear and cress salad

Scallop with leek purée, truffle oil,
and fried shallots

Salad with toasted pistachio,
prosciutto chips, and chèvre

Warm lobster salad on a crispy potato cake with an herbed beurre blanc

Watercress soup
with stilton and apple slaw

Roasted ruby and golden beet salad
with chevre quenelles
and a citrus-hazelnut vinaigrette

Fish

Crispy trout with tiny potatoes
with pancetta and haricot verts

Salmon on a bed of lentils with spinach

Tamari marinated fish
with a miso scented sushi rice cake
and bok choy

Halibut with chard and a fingerling, chanterelle and pancetta risotto

Bass on potato-fennel puree, brunoised vegetables and a pernod broth

Cod with pommes Anna, toasted cauliflower, and garlic cream

Seared tuna with creamy potatoes, olives, and baby spinach

Vegetarian

Pasta with giant white beans, chard,
and mushrooms

Risotto with roasted seasonal
vegetables and balsamic glazed onions

Crepe filled with spinach and farro
on a bed of spinach
with gorgonzola cream

Yukon potato gnocchi with Vesuvius tomatoes, roasted cauliflower florets and cracked Cerignola olives

“Cannelloni” filled
with root vegetable purée

Meat

Noisette of lamb with wild mushroom bread pudding, broccoli rabe, and caraway scented demi glace

Braised pork
with Roquefort polenta and rabe

Skirt steak with gnocchi, baby spinach with aged balsamic and shaved parmigiano-reggiano

Tenderloin with farro risotto,
mushroom demi, and haricot verts

Braised short ribs with mousseline potatoes and jeweled carrots

Tenderloin with pommes Anna and baby spinach

Rack of lamb with semolina gnocchi
and haricot verts

Poultry

Pan roasted chicken with spaetzle, wilted greens, and a cider jus

Herb-marinated chicken with potato mash and haricot verts

Game hen on a bed of caramelized figs with farro and baby spinach

Crispy duck breast with a sweet potato galette and swiss chard

Confit chicken leg and breast with
morel custard, haricots vert, and jus

Dessert

Chocolates au trios – fallen chocolate cake, bittersweet chocolate sauce
and a chocolate crisp

Upside down pear gingerbread
with cardamom cream

Apple galette
with honey and vanilla ice cream

Little lemon cake with cranberry confit
and white chocolate crème anglaise

Almond cake with caramelized pear and a red wine reduction

Caramel, nut and cranberry tart

Crème caramel with fruit compote and an oatmeal tuile

Profiteroles

Friandises
Our pastry chef’s selection of small sweets