BERTRAND'S CATERING
TELLURIDE COLORADO
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 sauces
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
Appetizers
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
Entrees
Sautéed sea bass on a bed of leeks with tarragon sauce and wild rice
Roasted rack of lamb with Provencal vegetables and garlic sauce
Traditionnal 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, potatoe 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 cardamon
Grilled pork tenderloin with black olive, tomate and basil sauce served with a rosemary parmesan polanta
Desserts
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.
BERTRAND'S CATERING
TELLURIDE COLORADO
(970)728 0573
bertrandscater@aol.com
