Our Menu
Prix-Fixe: Two courses $39.00
Hors - d ‘Oeuvres
Mixed greens, roasted apples, cranberries, warm goat cheese, and balsamic vinaigrette.
Prince Edward Island mussels, curry, and cream broth.
Soup of the day.
Main Course
Chef's risotto.
Oven-roasted chicken breast stuffed with goat cheese and spinach, pecan-crusted, candied sweet potatoes, and mascarpone sauce.
Beef stew, pearl onion, mushrooms, bacon, red wine.
Sandwiches
Poached lobster meat, applewood smoked bacon, Boston lettuce, tomato, vanilla bean butter, toasted brioche • Add pan-seared foie gras for only +$10.00
Grilled tuna sandwich, corn salsa, mixed greens, chipotle aîoli.
Hamburger, bacon, brie cheese, Boston lettuce, caramelized onion, tomato, garlic mayonnaise, toasted brioche • Add pan-seared foie gras for only +$10.00
A La Carte - Hors - d ‘Oeuvres
Mixed greens, roasted apple, cranberries, warm goat cheese, and balsamic vinaigrette.
Snails in garlic and parsley-infused butter.
Roasted asparagus, Mornay sauce, panko-crusted.
Prince Edward Island mussels, curry and cream broth.
Seasonal soup.
Charcuterie plate.
Chef’s risotto.
Pan-seared foie gras, blueberry gastrique, vanilla and white chocolate sauce, toasted brioche
Wine Suggestion: Muscat Beaumes de Venise, Famille Perrin 2019 $14.50 or Sauternes Prince de Saint Aubin 2015 $15.50
Diced black angus, shallot, garlic, parsley, tabasco, worcestershire sauce, mayonnaise, and croutons.
A La Carte - Poissons et Viandes
Pan-seared monkfish, vegetables, roasted apple sauce, rock shrimp clarified butter, and sage.
Dover sole, lemon, and brown butter sauce, table-side preparation.
Fish of the day.
Truffle mac & cheese.
Oven-roasted chicken breast stuffed with goat cheese and spinach, pecan-crusted, candied sweet potatoes, and mascarpone sauce.
Black angus New York strip steak, caramelized onions, fingerling potatoes, and horseradish mayonnaise.
Seared duck breast, celeriac purée, figs gastrique.
Roasted lamb sirloin, autumn vegetable couscous, rosemary-cognac butter.
Braised short ribs, parsnip purée, crispy shallots.
A La Carte - Selection of Desserts
Chocolate mousse, salted caramel, crème chantilly.
Soufflé of the day.
Traditional crème brûlée.
Saffron poached pear, vanilla-mascarpone mousse, white chocolate pearls.
Sponge cake soaked with simple syrup, chantilly cream, and Haitian rum, table-side preparation.
Pumpkin pana cotta, salted caramel pecan sauce.
Cheese plate with accompaniments.
A La Carte - Coffee & Tea
3 or 4 courses • 3 courses $104 (appetizer, main course, dessert) | 4 courses $119 (appetizer, main course, cheese, dessert OR 2 appetizers, main course, dessert) • 20% gratuity will be added on parties of 5 or more • Items and pricing are subject to change without notice • Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Hors - d ‘Oeuvres
Mixed greens, roasted apples, cranberries, warm goat cheese, and balsamic vinaigrette.
Snails in garlic and parsley-infused butter.
Prince Edward Island mussels, curry and cream broth.
Soup of the day.
Chef's risotto.
Roasted asparagus, Mornay sauce, panko-crusted.
Pan-seared foie gras, blueberry gastrique, vanilla and white chocolate sauce, toasted brioche • Supplement +$20.00
Wine suggestion: Muscat Beaumes de Venise, Famille Perrin 2019 $14.50 or Sauternes Prince de Saint Aubin 2015 $15.50
Raw diced black angus, shallot, garlic, parsley, tabasco, worcestershire sauce, mayonnaise, and croutons • Supplement +$5.00
Heirloom tomato salad, truffle burrata, melon bruschetta.
Plats de Resistance
Pan-seared monkfish, vegetables, roasted apple sauce, rock shrimp clarified butter, sage.
Sauteed Dover sole, lemon, and brown butter sauce • Table-side preparation • Supplement +$15.00
Fish of the day.
Oven-roasted chicken breast stuffed with goat cheese and spinach, pecan-crusted, candied sweet potatoes, and mascarpone sauce.
Black angus New York strip steak, pearl onions and artichokes, fingerling potatoes, foie gras sauce.
Seared duck breast, celeriac purée, figs gastrique.
Roasted lamb sirloin, autumn vegetable couscous, rosemary-cognac butter • Supplement +$15.00
Braised short ribs, parsnip purée, crispy shallots.
Desserts
Chocolate mousse, salted caramel, crème chantilly.
Soufflé of the day • Supplement +$5.00
Traditional crème brûlée.
Saffron poached pear, vanilla-mascarpone mousse, white chocolate pearls.
Sponge cake soaked with simple syrup, chantilly cream, Haitian rum • Table-side preparation supplement +$10.00
Pumpkin pana cotta, salted caramel pecan sauce.
Cheese plate with accompaniments • Supplement +$5.00
Coffee & Tea
Per carafe.
Catering Buffet
Our goal is to bring to your home a great culinary experience with a choice of classical French dishes, along with some more modern ones. We do recommend selecting 2 or 3 of each category. It will give a proper selection that will not be overwhelming for your guests.
We will adjust the pricing to be as close as possible to the number of guests at the event.
Coq au vin, breast, medallion, Cordon Bleu
$120.00 | $150.00 | $180.00 - 6 to 12 people
$240.00 | $300.00 | $360.00 - 12 to 20 people
Stuffed sole with crabmeat
Choice of sauces for fish and meat is the following (a choice of 1 sauce for the fish and 1 sauce for the meat is recommended):
Fish: herbed crusted, honey truffle glaze, Tarragon butter, Honey Dijon mustard cream,
lemon velouté
Meat: Wild mushroom Madera au poivre, horseradish cream, Bordelaise
Other sauces are available on request
More desserts are available, of course, and we can recommend two of our preferred vendors for central pieces as dessert.
• Sterno $ 8 per unit
• Wire chaffing dish $8 per unit
Catering for 4 People
4 people $300 | Choice of 2 appetizers, 2 meat or fish, 2 vegetables, and 2 desserts
At additional cost, we can offer cocktails and/or wine to accompany the dinner.
• Salad of the season
• Caesar Salad
• Soup
• Risotto
• Steak Tartare
• Cheese and Charcuterie
• Mussels
• Boeuf Bourguignon
• Chicken
• Duck Confit
• Salmon (Herbed Crusted, Honey Glaze, Tarragon Cream)
• Barramundi
• Lamb Stew
• Filet Mignon | NY Strip Steak (Wild Mushroom, Au Poivre, Horseradish Cream)
• Pork Chop
• Glazed Carrots
• Herbed And Garlic String Beans
• Rosemary Fingerling Potatoes
• Mashed Potatoes
• Sweet Potato
• Parsnip Puree
• Ratatouille and Quinoa
• Farro Salad
• Pesto Couscous
• Wild Rice
• Chocolate Mousse
• Cheesecake
• Fresh Fruit Platter
• Olive Cake, Mixed Berries Salad, Vanilla Crème Fraiche
• Tart Tatin
• Blueberry and Lemon Trifle
Catering Holiday Menu
by increment of 4 people $300.00
Includes
• Seasonal Soup or Salad
• Sliced Oven Roasted Turkey Breast, Mushroom Sauce, Cranberry-Apple Relish, Cranberry-Apple Stuffing, Sourdough Bread Sticks | Choice Of 2 Sides: Mashed Potatoes, String Bean Almondine, Mashed Sweet Potatoes, Wild Rice Provençal
Includes
• Seasonal Salad or Soup
• Sliced Ham, Mushroom Sauce, Cranberry-Apple Relish, Apple-Cranberry Stuffing, Sourdough Bread Sticks | Choice of 2 Sides: Mashed Potatoes, String Bean Almondine, Mashed Sweet Potatoes, Wild Rice Provençal
Catering Trays
Savory Assortment | Choice of 4
6 to 8 people - $100 | 8 to 16 people - $200
• Devil Eggs
• Potato Croquettes
• Assortment of Crostini (Tomato Bruschetta, Black Tapenade, Hummus)
• Risotto Balls (Mushroom Truffles or Tomato Basil Mascarpone or Artichoke Spinach Goat Cheese)
• Cranberry Cheddar Sausage Bites
• Assorted Charcuterie
• Assorted Cheese
• Assorted Crudité
• Crab Bites
• Stuffed Mushrooms with Sausage Gruyère
• Dattes Farcies (Goat Cheese stuffed Dates wrapped in Bacon)
• Salmon Mousse
• Creamy Raspberry Brie Phyllo
• Beef Willington
• Smoked Salmon (with Dill and Lemon Crème Fraiche and Salmon Roe)
• Sesame Seeds Crusted Tuna Bites (with Cilantro Crème fraiche)
6 to 8 people - $180 | 8 to 16 people - $360
• Macarons
• Mini Croissants with Jam
• Cinnamon Rolls
• Mini Tarts
• Mini Pain au Chocolat
• Chocolate Cookies
• Petits Fours
• Fresh Seasonal
• Fruits Cup