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	Passed Appetizers Smoked salmon rolled with cream cheese and dill on crostini Quiche Lorraine or vegetable or Cajun style Mini crab cakes red pepper sauce Stuffed mushrooms caps Florentine Fresh canapés chef’s selection Miniature pizzas Melon wrapped with proscuitto ham Cold Appetizers Selection of Artisan French cheese with mixed green House made old-fashion pate with cornichons and mixed green Cured salmon with olive oil, lemon and dill House made duck foie gras and toast Baby artichokes with cilantro, tomatoes and onions comfit Celery in remoulade sauce with black olive puree Selection of pate, proscuitto & salami Eggplant caviar Shrimp cocktail Hot Appetizers Raviolis stuffed with spinach, blue cheese cream sauce Provencal sautéed squid on creamed rice Burgundy snails butter, garlic and parsley in puff pastry Roasted figs stuffed with blue cheese and port reduction Black mussels steamed with shallots and white wine Sautéed veal sweetbread with wild mushrooms Mediterranean fish stew of mussels, clams in a garlic broth Phyllo triangle filed curried vegetable Salads Taboule Chicory salad, hard boiled eggs bacon and croutons Romaine heart salad with sliced fennel and Basque cheese Mushrooms, aragula and scallops salad Nicoise salad with tuna, green beans, potatoes, anchovies and capers Endives salad with walnuts, blue cheese and apple Smoked duck magret salad with endive, walnuts Scallops salad with Monbazillac vinaigrette Shrimp sautéed in olive oil, garlic and orange infusion Soups French onion and emmenthal cheese soup gratine Fresh lobster bisque Tomato and basil soup Mushrooms or asparagus veloute Butternut squash Entrees Poultry Quail with cabbage and dried figs Rabbit stewed a la Provencal and herbs Sautéed rabbit in a mustard cream sauce Sautéed rabbit in a Calvados sauce Chicken breast marinade with lemon and fresh herbs Chicken curry, Jasmine rice Chicken Wellington Pan-roasted duck breast with orange and spiced jus Slow roasted chicken breast with wild mushrooms and tarragon jus Crispy duck leg confit Seafood Homemade salt cod in puree with olive oil and olives Monkfish in minestrone with lima beans Braised monkfish, bacon on a bed of buttered leeks Scallops in a Noilly white cream sauce, Jasmine rice Sautéed scallops in orange jus and buttered chicory Roasted king salmon, balsamic reduction and French lentils Roasted king salmon with Béarnaise sauce Halibut with pesto sauce and olive oil puree Pan-roasted sea bass, fennel and saffron beurre blanc Pan-roasted sea bass with cilantro and olive oil Sautéed shrimp in a curry sauce, Jasmine rice Sautéed shrimp, orange, garlic and spicy jus, roasted tomatoes Meat Peppered beef filet-mignon with sliced potatoes Pan-fried New-York, demi jus, sautéed vegetable and potato gratin Rib-eye with Bordelaise sauce, or Béarnaise sauce Grilled pork tenderloin, sautéed mushrooms in natural jus Flat-iron beef braised in a red wine sauce with carrots (beef stew simmered in Burgundy wine) Pork civet with caramelized onions, roasted pears Lamb and white bean ragout Roasted rack of lamb with garlic jus and Mediterranean vegetable Sautéed lamb shoulder, comfit lemon and couscous Beef Wellington Vegetable Ratatouille, sauteed zucchini, grilled eggplants, provençal tian Vegetable couscous Potato gratin, sliced potatoes, sautéed potatoes, macaire potatoes, mashed potatoes Roasted potatoes Sautéed spinach, sautéed haricots verts, sautéed broccolis Jasmine rice Pilaf Vegetable Wellington Traditional Specialties Coq au vin Cassoulet Gigot d’agneau Pot-au-feu au gros sel Hachis Parmentier (shepperd’s pie) Bœuf bourguignon Spanish paella Desserts Bourbon vanilla crème brulee Caramelized rice pudding with custard sauce Caramelized upside-down apple tart Warm crumble a la mode (seasonal fruit) Profiteroles au chocolat Marquise au chocolat with vanilla crème anglaise Upside-down crème caramel with crème fraiche Floating island with nougat Peche Melba poached peaches with vanilla ice-cream and raspberry sauce Blanc-manger with strawberry coulis Old-fashion chocolate pudding Lemon curd tart Classic chocolate mousse Grand-Marnier soufflé Baba au rhum