BUTLERED
Brandade on toast points
Grilled Shrimp with Aioli on crostini
Foie Gras Mousse in Petit Choux
Petite Croque Monsieur
Smoked Salmon on brioche
Belgium Endive with Blue Cheese and Figs
Petite Vegetable Tartlets
Petite Quiche Lorraine
Pissaladiere with caramelized onions

Oysters on Ice Display
Chef selected oysters with lemon, classic mignonette and cocktail sauce
 served with sliced pumpernickel bread, sweet normandy butter
and grilled chipolata sausages

Imported Cheese Table Display
Artisan Cheese Torta
St. Andre, Ossau Iraty, Bleu d’Auvergne, Alsatian Munster
served with assorted crackers and sliced loaves of rustic breads

PLATED DINNER

FIRST
Grilled Vegetable Terrine
layering of roasted vegetables, goat cheese and black olive tapenade
 Served with a Petite Frisee Salad and a Creamy Parsley Dijon Dressing

ENTRÉE  PLATE 1
Rainbow Trout over Truffle Scented Green Lentils with Vegetable Confetti
Grilled Petit Filet over Pommes Anna with Bordelaise Sauce
Organic Caramelized Baby Carrots and Shallot Confits
or
ENTRÉE PLATE 2
Gratin of St. Jacques in Shell with Shaved Fennel and Coriander Flower
Herb Crusted Baby Lamb Chop with Roasted Garlic Demi-Glace
Pommes Dauphinoise
Haricots Verts topped with Ratatouille

DESSERTS
Trio Plate
Crème Brulee
Crepe Tuxedo with bananas, strawberries and coulis
White Chocolate Mousse Quenelle

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