Menu

Passed Hors D'Oeuvres

Au Poivre Beef Medallions Skewers

Served with a Creamy Cognac Sauce

Smoked Salmon Mousse in a Miniature Dill Gougere

Pommes Frites served in a Miniature Cone with Truffle Oil

Miniature Gruyere Cheese Soufflés with caramelized Onions and Thyme

Roasted Asparagus and Goat Cheese Croquette with Lemon Aioli

"Le Fromage et al Pain"- Cheese and Bread Station

International Cheese and Vegetables Display

Cheese Fondue served with a Sourdough Crostini

Amuse Bouche

Gruyere - Chive Popovers

Seated Salad- Soup Duo

Chilled Spring Pea Soup

Chilled Garden Pea Soup Topped with Crispy Prosciutto Bits

Mixed Green Salad with Roasted Golden Beets, Crumbled Goat Cheese and Toasted Walnuts served with Champagne Vinaigrette

Assorted Artisan Bread Basket with Foccacia, Ciabatta, Country Loaves, French Baguettes,   and Silver Dollar Rolls

Served with Traditional Whipped Butter

Seated Dinner

Choice of Beef

Sliced Bistro Beef Tender with a Tarragon Beurre Blanc Sauce

Choice of Chicken

Deconstructed Coq au Vin

Red Wine marinated Boneless Chicken Breast with Mushrooms and Pearl Onions, Drizzled with a Beurre Rouge Sauce

Served with

Potato Gratin Dauphinoise

Haricot Verts drizzled with Hoisen Butter

Vegetarian Option

Warm Roasted Vegetable Ratatouille

Zucchini, Summer Squash, Eggplant, Peppers and Purple Onions

Seated Dessert Trio

Creme Brulee Spoons

French Macaroons

Miniature Chocolate Mousse Tarts