8 Hors-d’oeuvres to choose from:

Cold Hors-d’oeuvres

Goat cheese and watercress finger sandwiches
Vegetable terrine
Chilled oysters with champagne glaze
Crostini of prosciutto with pesto
Sesame crusted tuna with micro greens and wasabi
Carrot and ginger mousse on Chinese spoon
Toast points with Coach Farm "triple cream and crushed black pepper
Smoked trout mousse toasted rounds
Potato latke, smoked salmon, and creme fraiche
Brioche and foie gras au torchon
Caramelized and spicy mixed nuts
Snow peas filled with creamed goat cheese
Chicken liver mousse on toasted brioche
Roulade of duck confit in white bread
Tomatoes filled with spicy onion compote
Raw tuna marinated in olive oil, served with saffron potato chips
Creamer potato filled with shallot mousse, and caviar

Hot Hors-d’oeuvres

Sesame seed crusted chicken with honey-mustard sauce
Tomato tartlet with basil
Lobster Quiche with oregano
Seared baby lamb chops with Provencal herbs
Leek and ginger Tartlet
Parmesan cheese and pancetta tartlet
Crisp tomato ravioli with saffron aioli
Crab cake and mustard sauce or tartar sauce
Chicken satay with peanut sauce
Gougere Bourguignone
Panisse and aioli .
Leek and fromage blanc fritters
Asparagus and marscapone fritter
Cod brandade, olives and toasted baguette
Champignon au four with fresh herbs
Beef fondue as in Gstaad
Seared shrimp with sweet garlic and scallion sauce
- $32 per person

Stations

Pasta station, customer choice - $8 per person

Smoked fish platter with horseradish cream, and condiments - $12 per person

Shrimp platter with cognac mayonnaise and cocktail sauce - $15 per person

Artisanal cheese tray with raisin/walnut bread, quince. Compote, and fresh fruit - $12 per person

Caviar display with condiments and blinis
Priced by pound. and according to market

Charcuterie board with mustards, cornichons,
And farmers bread - $10 per person

Mixed seafood bar: oysters, clams, shrimp, lobsters Lobster mayonnaise, lemon, mignonette, and cocktail sauce - $30 per person

Coffee and petits fours tray - $8 per person

 

We will accept parties from 20 to 300 people for this catering format.

Dinner Catering Menu

Cold appetizers

• Chilled oysters with lemongrass cream
• Chilled yellow squash soup, curry, and crab meat
  (or any cold soup in season)
• Tomato gazpacho, carpaccio of fluke, mint julienne and extra virgin olive oil
• Smoked sturgeon salad, golden beets, mustard seed vinaigrette, and horseradish
• Heirloom tomato salad with avocado, basil, goat cheese tapenade crouton (summer)
• Duo of tuna tartare and pastrami cured salmon with seaweed salad
• Mesclun salad with warmed goat cheese
• Asparagus and mixed herb salad, pine nut pesto, fried artichoke chips, lemon
• Pastrami cured salmon, fennel slaw, carrot vinaigrette
• Traditional Tuscan tomato and bread salad
• Yellow beets, chicory, caramelized pecans,
  and bacon with red wine vinaigrette
• Grilled baby octopus over a salad of cherry tomatoes,
  wax beans, Golden beets, fennel,
  arugula, balsamic/ marjoram vinaigrette
• Grilled shrimp, shaved artichoke and fennel salad, Mandora tangerine, chive vinaigrette

Hot appetizers

• Lobster and chanterelle fricassee with potato gnocchi, rich lobster sauce and basil
• Pot au feu of lobster with lemongrass mayonnaise
• Wild mushroom soup with pine nuts pesto (or any hot seasonal soup)
• Asparagus in puff pastry with sauce hollandaise
• Potato crusted crab cake with cilantro pesto and corn salad
• Chestnut cappuccino
• Eggplant and chorizo tart
• Game consomme with pheasant quenelles
• Pate Pantin of Moscovy duck with Madeira sauce
• Braised veal cheeks with parsnip and green peppercorn puree
• Asian style glazed quail with carrot and orange puree

Fish and seafood courses

• Pan roasted Long Island striped bass, ragout of fennel, Manila clams, lemon jam, And creamer potatoes
• Seared Bronzini, stewed lemon with tomato, olives, onion, Yukon gold
  Potatoes, oregano, and olive oil
• Caramelized Diver sea scallops, cauliflower flan, salsify tempura,
  Acorn squash sauce
• Crisp wild sturgeon, ragout of sauerkraut and Savoy cabbage,
  Scallion cream, rutabaga, turnips, red wine reduction
• Alaska king salmon, barley and shiitake mushroom risotto,
  Riesling sauce
• Pan roasted cod, lentil ragout, braised red cabbage, and red wine sauce
  Meat and fowl courses
• Farm raised chicken fricassee with tarragon, chanterelles, eggplant,
  Potatoes Parisiennes
• Grass fed beef fillet, braised short ribs, pickled vegetables, savory bread pudding
• Roasted guinea hen breast, leg confit, port sauce, roasted pearl onions,
  And truffled risotto cake
• Roasted rack of lamb, ratatouille, rosemary scented juice,
  Pommes soufflées
• Seared breast of pheasant, pheasant sausage, fennel and potato puree,
  Braised red cabbage, dried fig compote, aged balsamic vinegar
• Aged shell steak, red wine port sauce turnip gratin, braised endives,
  And haricots verts

Desserts

• Pear financier with cream cheese ice cream
• Lemon pound cake, roasted figs, and port wine reduction
• Chocolate marquise, minted creme anglaise
• Creme Brulee (traditional or seasonal)
• Mixed berry compote, raspberry sorbet, and lace tuile
• Goat cheese and vanilla panacotta, citrus compote, sesame tuile
• Chocolate mousse cake, fudge sauce, caramel ice cream

Prices

Menu catered from 10 to 100 people

Appetizer, Main course, Dessert
$65 plus tax

Appetizer, Fish or seafood course, Main course, Dessert
$78 plus tax

Note:

Tasting menus can be organized and priced upon food selection.
Dinner can also be paired with cocktails before being seated.
Equipment rental can be arranged through Nuance.
Staffing: $23 for each waiter per hour plus 18% gratuity on hourly total.
Parties of 20 people or less will be charged a kitchen staff fee of $120 per cook.