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      Hors d’oeuvre

        Beef Carpaccio on baguette with stone ground mustard

            Smoked salmon rolls with sour cream and capers

Mini crab cakes with a tarragon and garlic sauce

        Sautéed shrimp with two different sauced

 Smoked duck and apple curry on toast

Avocado and smoked trout served on a buckwheat crepe

                          Roasted tomatoes and basil bruchetta

Asparagus and shitake spring rolls

       Oyster on half shells

        Provencal mussel in a garlic sauce

    Ahi tuna with sprout and sesame oil


 Roasted quail salad with Belgium endive, walnut and walnut oil dressing

      Sautéed sea scallops with roasted red bell pepper sauce and baby spinach

        Lobster and baby green beans salad with pistachio oil and balsamic dressing

                Sautéed jumbo shrimps with a avocado salad, roasted tomatoes sauce

              Warm duck breast salad with shitake mushroom, green onions and truffle oil

                Marinated Alaska salmon with a dill sour cream sauce and buckwheat blinis

Foie Gras terrine with caramelized pears and Truffles brioches

Sautéed sea bass on a bed of leeks with tarragon sauce and wild rice

             Roasted rack of lamb with Provencal vegetables and garlic sauce

Traditional veal osso bucco

 Braised halibut with a chive tomato sauce and a vegetable julienne  
              Free range chicken breast with morels, vegetable brunoise and nutmeg mashed potatoes

            Marinated and roasted beef tenderloin with a shallot and cabernet sauce, potato gratin and asparagus

Roasted venison loin with loganberry sauce, celery root puree and caramelized apples

Pheasant breast on a bed of braised lentils and artichoke with a hint of cardamom
Grilled pork tenderloin with black olive, tomato and basil sauce served with a rosemary parmesan polenta



          Crème Brule with almond cookies and fresh berries

Warm chocolate molten cake with coffee sauce

   Warm apple tart with caramel sauce and vanilla ice cream

      Fresh berry and Grand Marnier mousse cake with raspberry coulis

Chestnut mousse cake with meringue and rum whipped cream 
        Poached peaches with mint and vodka served on lemon ice cream

The above are simply menu suggestions. I am very flexible, though, and am open to your suggestions.


A typical dinner would include 3 or 4 hors d’oeuvres served with cocktails, an appetizer, an entrée and a desert.

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