Multiple Course
Meals



Appetizers:
   Asparagus in puff pastry, vermouth sauce
   Salmon mousse with shrimp, Chardonnay sauce  
   Escargot in Bordelaise sauce
   Lobster Ravioli in tarragon beurre blanc sauce
   Crab Galette with Vermouth Sauce
   Goat cheese and onion tart served with a small salad
   Mussels Mariniere (steamed in wine and cream)
   Braised endive Gratine with ham in béchamel sauce
   Crepes with smoked salmon and chive sour cream
   Seafood terrine served with Basil Sauce
   Assiette of Charcuterie (Plate of assorted Salami, Prosciuttos ham, and pâté)
   Salmon escallops with Sorrel Sauce
   Steamed white asparagus with vinaigrette
   Smoked Salmon terrine served with a mixed greens salad
   Asparagus Flan, chive sauce
   Chilled vegetable terrine with roasted tomato vinaigrette
   Bouchee a la reinne (Pastry filled with quenelles, mushrooms, and sweetbreads)
    Shrimp Flan with saffron sauce
   Herb Gnocchi with vegetables
   Duck confit ravioli, Shiitake brandy demi
   Shrimp and scallops with saffron sauce

Salads:
   Salad of baby shrimp with pea pods and oriental dressing
   Spinach salad with mushrooms and egg dressing
   French green beans and fingerling potatoes with chive vinaigrette
   Nicoise Salad (greens with albacore tuna, French green beans, and fingerling potatoes)
Or Ahi tuna steak Niceoise Salad
   Mixed Greens with sliced duck breast, orange vinaigrette
   Citrus Salad (Mixed greens with orange and grapefruit segments with orange vinaigrette)
   French green beans with goat cheese and mushrooms (champagne vinaigrette)
   Goat Cheese Toasts, on mixed greens with artichokes and Dijon vinaigrette
   Lyonnais Salad, Frisse lettuce and caramelized onions topped with an over easy egg
   Roasted beet salad, with shredded carrots, vinaigrette and blue cheese crumbles
   Salad of lentils and green onions
   Endive and spring mix with sautéed sweetbreads

Soups:
   Cream of Sorrel
   Lobster and crab bisque
   French onion Granite
   Vichyssoise (Cream of potato and leeks, served hot or cold)
   Asparagus and shiitake mushroom
  Tomato Basil
Crayfish
   Beef Consommé with vegetables  
   Pumpkin with Swiss and croutons
   Butternut squash with cream

Sorbets:
Apricot
Lemon Ginger
   Grapefruit Champagne
Tequila Lime
   Pear with pear brandy
   Peach and Red wine
   Champagne Cassis
Orange spice
   Strawberry Champagne
   Apricot Mango
 Tropical
   Melon   (cantaloupe, honeydew, or canary)
   Black cherry with cherry brandy
   Lime Pomegranate
   
Entrees:  
   
   Beef Tenderloin with either Bordelaise or Bercy (shallot and white wine) sauce
   Walleye pike with shrimp mousse in puff pastry
   Chicken A la Crème (with wild mushroom cream sauce)
   Salmon Roulade (filed with vegetables and poached in wine) Dill cream sauce
   Peppercorn NY strip steak with green peppercorn sauce
   Pan Seared Sea Scallops with Saffron sauce
   Rack of Lamb with Rosemary Demi Glaze
   Filet of Sole with Vermouth chive sauce
   Roast Duck Breast with sherry sauce or Thyme Demi Glaze
   Quail stuffed with sweetbreads, port wine sauce
   Bouillabaisse, Assorted seafood in a Saffron broth with pasta
   Herb Grilled Pork tenderloin, Red wine sauce
    Potato Crusted Grouper, herb beurre blanc
   Four pepper crusted Ahi tuna steak
   Venison tenderloin medallions with loganberry sauce
   Dijon pork tenderloin


Side Dishes:

   Cauliflower Gratin
   Gratin Dauphinoise Potatoes (baked with cream)
   Lyonnaise Potatoes (sautéed with onions)
   Sautéed haricot vert (French green beans)
   Ratatouille (stewed tomatoes, zucchini, onions, and eggplant)
   Roasted Root Vegetables with Herbs de Provence
   Lentils with bacon and garlic
   Vegetable Couscous
   Saffron flavored jasmine rice
   Buttered Orzo with parsley
   Mushroom Flan

Desserts:
   You can select from any of our regular cakes and pastries or:
   Floating islands (poached meringue in vanilla sauce)
   Walnut gateau filled with caramel mousse
   Chocolate and fresh raspberry Napoleon
   Strawberry or Raspberry Charlotte  
   Neapolitan Napoleon (layers of ice creams and meringue)
   Opera Cake (chocolate cake layers with coffee butter cream covered in ganache )  
   Chocolate Meringue Cake (layers of meringue frosted with whipped chocolate ganache )
    Trio of mini deserts (let us put together an assortment of different flavors)
   Tarte Tatin (warm apple tart with caramelized sugar and caramel ice cream)
   Raspberry Crème Brule
   Pear Belle Helen (poached fresh pears with vanilla ice cream and chocolate glaze)
   Chocolate Trio (brandied cherry mousse cup, Moka cake square, chocolate ice cream)
   St. Honore with vanilla sauce

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Menu is 50$ per person, includes bread and butter.
Tax and 18% gratuity not included.
You may bring your own wine for a nominal corking fee.