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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