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It is traditional yet simple, straight forward but friendly, warm, and hospitable.  It is also grand, balmy, colorful, intoxicating, innovative, spicy, and individual!  It is a gathering and celebration!

Butlered Hor d’Oeuvres
We guarantee an innovating presentation, theatrical blossom design, and knowledgeable service with attention to every detail.

• Lemon Grass Ginger - Glazed Shrimp

• Chanterelle and Crimini Mushrooms
in Puff Pastry with Tarragon and Brandy

• English Cucumbers with Creamy Crab
with Fresh Basil, Lemon Zest and Capers

• Asian Eggplant Canapés

• Peking Duck Pancakes
with Hoisin, Scallions and fan of Snow Peas

• Skewed Beef Au Poivre with Brandy Dipping Sauce

First Course

• Fennel & Pear Salad
Mixed Baby Greens with Balsamic Poached Pears, Shaved Fennel,
English Cucumbers and Crumbled Stilton with a Balsamic Vinaigrette

• Basket of Rustic Breads
Featuring our Signature French Baguette and
Homemade Rosemary Bread with Sweet Butter

Entrée Selection (select one)

• Steak au Poivre
New York Strip Steak crusted with Peppercorns and
Served in a Light Cognac Cream Sauce with a Garlic Potato Cake

• Oven Roasted Chilean Sea Bass
Crusted with Pepitas and Coriander

• Chicken and Morels
Chef Bocuse’s most famous dish – Fricasse of Chicken served on a
Bed of Fresh Sautéed Spinach with a Morel Cream Sauce

• Wood Roasted Maine Sea Scallops
Wood roasted and served over Sautéed Spinach, Saffron Rice,
infused Olive Oil of Red Pepper and Caviar

Dessert Selection

• La Fameuse Crème Brûlée
Award-winning cream custard made with fresh Tahitian Vanilla Beans and Caramelized Sugar

• Gâteau “Paradis au Chocolat”
Chocolate Cake layered with Caramel and Toffee

• Fresh Brewed French Roast Coffee/ French Roast Decaf and a selection of fine Herbal Teas

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