Plated Only

 THREE COURSES

Choice of two hors d'oeuvres.
First Course: Soup, salad or sorbet. Choice of two, one per guest.
Second Course: Choice of two entrées, one entrée per guest.
Third Course: Choice of two desserts, one dessert per guest.

Served with ice water, ice tea, lemonade and coffee.

Wine and alcoholic beverages are available upon request for an additional charge and 15% corking fee.

 Butler Pass Hors d'Oeuvres
Two per serving.

Cucumber & Shrimp Canapés

Curried Chicken Canapés

Asparagus Tips Wrapped in Prosciutto Ham Canapés

Salmon Mousse Canapés

Beef Tartare & Olive Canapés

Cream Cheese & Sturgeon Caviare Canapés

Goose Liver Pâté Canapés

Duck Confit
Served in a puff pastry cup.

Roma Tomato Stuffed with Smoked Salmon Mousse

Herbed Provençal Stuffed Puffs

Artichoke Royale with Three-Citrus Cream

Onion & Bleu Cheese Tartelettes

Five –Cheese Fondue with Assorted Breads

Camembert en Croûte
Baked Camembert cheese with walnut paste and roasted red onions wrapped in puff pastry.

Soups, Salads & Sorbets

SOUPS

Traditional Gazpacho
Chilled tomato soup served with leek, garlic and cucumber.

Beef Consommé

Traditional Onion Soup
Vidalia and Bermuda onions, leek, shallots and garlic sautéed until caramelized within a stock of beef and chicken infused with sherry and brandy. Topped with a toasted fontaine cheese crostini.

SALADS

All salads are served with French bread, butter and olive oil.

Three-Apple & Three-Pepper Salad
Marinated with an apple cider vinaigrette. Served on a bed of baby greens.

Salade de Manhattan
Tossed baby greens with assorted salad vegetables dressed with a three-citrus vinaigrette

Tomato & Buffalo Mozzarella Cheese
Served over crispy romaine and topped with five-herb vinaigrette.

SORBETS

Roasted Chilies & Lime Sorbet

Raspberry & White Balsamic Sorbet

Sorbet de Elegance
Passion fruit compotes and champagne.

Tri-Layered Vegetable Terrine
Layers of imported and domestic mushrooms mousse, spinach mousse and carrot mousse. Served chilled with roasted tomato and herbed Provençal mayonnaise.

Strawberry & Blackberry Sorbet

Jalapeño & White Balsamic Sorbet
With grated pickled cactus.

Champagne & Orange Zest Sorbet

Entrées

CASSOULETS & BRAISED DISHES

All cassoulets and braised dishes are served with tossed salad, bread, butter and olive oil and dessert.

Traditional Cassoulet of France
Great northern white beans, potato fingerlings, smoked sausage and ham baked in an herbed white wine sauce.

Braised Short Ribs of Beef
Braised beef ribs with light tomato, roasted garlic and merlot served over Israeli couscous with red onions, carrots and zucchini squash.

Braised Lamb Shank de Napolitaine
Braised lamb shanks with an imported mushroom medley, chardonnay and demi-glace served over a bed of orzo pasta and sun dried tomatoes.

Braised Rabbit de Napolitaine
Hindquarters of rabbit braised in a light étouffée (carameled roux, tomatoes, garlic and filet de gumbo) sauce served atop creamy hominy grits and herbs de Provençal.

Cassoulet de Provençal
Jumbo shrimp, sea scallops and lump crab meat with ditalini (little thimbles) pasta and a crisp chardonnay cream sauce with Provençal herbs and fresh peas. Topped with fontaine cheese, bread crumbs and fresh herbs then baked until golden brown.

Cassoulet de Poulet
All white meat chicken, peas, carrots, fingerling potatoes and onions in a light garlic cream sauce covered with puff pastry. Baked in a ramekin until golden brown and bubbly.

MEAT, POULTRY & SEAFOOD

Served with your choice of starch (potato, pasta or rice), vegetable, bread, butter and olive oil.

Steak Diane
Two four-ounce pepper-crusted tournedos of beef sautéed to medium rare. Served with a creamy brandy Dijon sauce.

Filet de Chateau
Six-ounce filet of beef broiled to medium rare and served with twin sauces of béarnaise and demi-glace. Accompanied with turned potato and chateau vegetables.

Beef Filets en Chevreuil
Beef filets stuffed with goat cheese, wrapped in bacon and cooked to medium rare. Served sauce en glacé.

Raspberry Veal Chop
Eight-ounce veal chop grilled to medium rare and served with raspberry compote (crushed raspberries) with demi-glace.

Coq au Vin
Braised bone-in chicken breast with a red wine, onion, mushroom and bacon sauce.

Poché Chicken Breast Roulade
Pounded chicken breast stuffed with bread crumbs, bleu cheese and Provençal herbs, poached in white wine and served over wild pilaf. Served with a white wine sauce.

Breast of Roasted Pheasant
Braised pheasant breast with a roasted tomato and shallot sauce.

Breast of Roasted Duck
Pan-seared duck breast cooked medium to medium rare and served with Grand Marnier and roasted duck demi-glace.

Poulet de Autumn
French-cut chicken breast, skin on, stuffed with tart apples, currants and golden raisins. Served with a champagne cream sauce.

Pork Roulade Stuffed with Kamala Olives & Oven-Roasted Tomatoes & Garlic

Breaded Pork Chop Stuffed with Goat Cheese & French York Ham

Pork de la Fleur
Sautéed medallions of pork with morel mushrooms and crisp apple wood bacon. Served with an apple jack demi-glace.

Mussels Sautéed in Tomato Concassé, Garlic, Shallots, Fresh Lemon Zest, White Wine & Fresh Basil.
Served over angel hair pasta.

Grilled Swordfish à la Provençal
Six-ounce grilled swordfish steak with Provençal herbs and beurre blanc.

Shrimp & Scallops Kebabs
Wood-skewered shrimps and scallops marinated with Provençal herbs and lemon. Served with lemon beurre blanc butter sauce.

Eggplant & Smoked Salmon Mousse Napoleon
Lasagna styled layers of crispy breaded eggplant and smoked salmon mousse topped with sun dried tomatoes and Kamala olive tapenade and drizzled with olive oil.

Desserts

Oeufs à la Neige (Oofs a la Nawge)
Sweet meringue puffs poached in milk and served over a raspberry compote.

Crêpes
Thin pancakes with your choice of stuffing or topping.

Suzettes
Covered with Grand Marnier, orange zest and butter sauce.

Bing Cherry Jubille
Stuffed with vanilla ice cream, with a bing cherry, brandy and brown sugar sauce jubilee.

Assorted Custards Served Over Fresh Seasonal Berries
Choice of Devonshire cream or chilled custard consisting of crème fresh, yogurt, brown sugar and Grand Marnier.

Sabayon
Cooked egg, sugar and champagne custard. Served hot.

Mousse Napoleon
Layered with crispy pastry sheets and your choice of mousse (white chocolate, dark chocolate, raspberry or blackberry and blueberry) topped with whipped cream and spun sugar.