Bar and Beverages of Choice
Including: Specialty Drink of Champagne Cocktail
(Made with real Champagne or Prosecco)
Passed Hors d’oeuvres
Petite Filet Mignon with Herb Butter
Artichoke and Fontina Fritters (with Prosciutto-optional)
Individual Cups of Vichyssoise Soup
Tuna Tartar served on Cucumber Slices and Rice Crackers
Assorted Grilled Crostini or Bruschetta with Melted Cheese, Capers, Olives and Tomatoes
Tempura of Seasonal Vegetables with Soy Ginger Dip
Buttermilk Chicken with Hot Pepper Jelly
French Bread Pizza Nicoise
Tapas: Passed on Small Plates
Mini Burgers and Half Sized Hot Dogs Served with: French Fries, Onion Rings, and Garnish
Individual Salade Nicoise: Grilled Tuna, Potato, and Green Beans with Garlic Aioli
Baby “pop” Lamb Chop with Garlic Mustard
Grilled Filet of Salmon with Horseradish Cream and Sweet Cucumber Salad Garnish
Wild Mushroom Ravioli with Parmigiano Cream and Diced Fresh Tomatoes
Plated First Course
Simple Greens with Arugula
Garnished with: Slice Radishes, Orange Sections, Walnuts and Shredded Gruyere
Mustard and Red Wine Vinaigrette
Plated Main Course
Individual Petite Chateaubriand with Red Wine and Compound Herb Butter
Served with Twice Roasted Potatoes
Haricot Vert with Slivered Red Peppers
Grilled Onion Comfiture
Chef’s Garnish
Sea Bass with Thai Style Sauce
Served in Bistro Bowl with Risotto
Vegetable Jardinière
Chef’s Garnish
Chicken Supreme with Fresh Morels and Assorted Wild Mushrooms
Served with Creamy Polenta
Green Beans, Fennel and Slivered Red Peppers
Chef’s Garnish
Assorted Bread and Butter on Each Table
Dessert Selections
Chocolate Praline Mousse with Whipped Cream and Madeleine
Lemon Soufflé Glace with Raspberry Sauce and Palmiers
Duet of Crepes: Suzette with Fresh Berries, and Chocolate with Banana
Bistro Style