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Passed Hors D’oeuvres

“Inspiration comes from Around the World” These “Small Plates” or “Tapas”
are the result of Mixed Flavors, Mixed Moods and Laughs
…and always…The Perfect Morsel

From The Ocean 
“Regals de la Mer”

Ahi Tuna and Wild Salmon Tartar

Seasoned with Capers, First Press Olive Oil, Cilantro, 
Diced Cucumber and Red Onions
Served with a Parmesan Crisp

Ahi Tuna Cubes

Served with Toasted Black and White Sesame Seeds
Served on a Wasabi Mashed Potatoes

Salmon Carpaccio

Lime, Grapefruit and Lemon Marinated Salmon
Served with Swiss Cheese Crisps and Parmesan Shaves

Diced Wild Salmon

Served Poached in Black Tea

Scallops and Rock Shrimp Ceviche

With Diced Tomatoes, Cucumbers, Orange Peel, Cilantro, Red Onions,
and Freshly Ground White Pepper
Served in a Martini Glass

The Mousse Trilogy

Smoked Salmon Mousse in Puff Pastry Vol Au Vent
Trout and Walnut on Walnut Toast
Tuna and Aioli on Brioche

The Caviar Palette

Wasabi Tobiko, Golden Caviar
Sturgeon Grey Caviar, Salmon Caviar
Served with Buckweat Blinis
 and Crème Fraiche

Assorted Monterey and Vancouver Oysters

Served on Crushed Ice, 
with Cocktail Sauce, Lemon Juice and Shallots Vinegar

Vodka Sledge

Available with Caviar Serving

Grilled Crab Leg

Served with Guacamole and Salsa Cocktail Sauce
Presented in a Tall Shot Glass

The Kabab Trilogy

Grilled Monkfish on Rosemary Skewers
Teriyaki Salmon on Chops Sticks
Seared Ahi Tuna on Bamboo Stick

Lobster and Smoked Salmon Tartar

Dressed in Aspic
Presented in Tall Shot Glass

Wild Caught Sea bass Filet

In Saffron Crème
Twist of Aneth

Meat From The Farm

~ Poultry ~

Grilled Duck Breast Crepe

Served with Scallions and Cucumber Julienne

Hoisin Sauce 

Duck Confit on Paillasson

Simmered Duck Meat 
Served Shredded
on a Yukon Potato Crostini

Herbs of Provence Smoked Duck Breast

Served with Red and Green Grapes

Cajun Chicken Bites

Served tossed with Grilled Cashew Nuts

Moroccan Free Range Chicken Bundles

Grilled Chicken and Moroccan Spices,
 Cilantro, and Almond Twist
Served in a Ouarka (Moroccan Fillo Dough) Wraps

The Chicken Duo

Satay Marinated Boneless Chicken Thigh on a Bamboo Skewers
Served with a Peanut Sauce

Rosemary and Nicoise Olive Oil Grilled Chicken Breast

Served with Aioli

~ Lamb ~

Mint Marinated Lamb Filet Skewers

Served with Tahini Sauce

Herbs of Provence Grilled Lamb Skewers

Served with Bearnaise Sauce

Moroccan Couscous

Served with Turnips and Tomato Brunoise, 
Tomato Harissa Broth
Topped with Grilled Merguez Lamb Sausage
 and/or Cumin Meatballs

~ Beef ~

Beef Tartare “a La Parisienne”

Mixed with Capers, Eggs, Mustard Seeds
, Ground Pepper, Parsley and Sea Salt
Served with Parmesan Crisps

Beef Carpaccio

Served on Porcelain Spoon, with Shaved Parmesan
Home Marinated Olive Oil, Capers and Black Olives

Herbs of Provence Crusted Beef Tenderloin

Served Medium Rare
on Skewers with a Twist of Dijon Mustard

~ Pork ~

Roasted Pork Tenderloin

Served on a Cheese Tortellini
With a Creamy Caramelized Onion Dip

Honey Dipped Fire Roasted Baby Ribs

Served on Skewers with a Pineapple Puree

Bacon, and Sautéed Baby Spinach

Topped “a la Chavignolle” 
Bacon Bits
Served on a Bed of Spinach
 with a Light Gratine Goat Cheese

From Our Garden 
“Saveurs du Jardin”

Grated Farmer’s Market Surprise

Served with a Light Soy Sauce
Or a Creamy Herb Dressing

Bouchee a La Reine

Sautéed Parisian Button and Portobello Mushrooms
Served with Béchamel and Swiss Cheese in Puff Pastry

Spinach Mont Saint Michel Crepes

Sautéed Spinach, Onion, and Swiss Cheese
Served in Tiny Folded Crepes

The Gazpacho Trilogy

Tomato and Red Pepper
Carrot and Ginger
Cucumber, Peas and Mint

Roasted Garlic Foam 
With French Black Olive Tapenade

On a Garlic Crostini

The Quiche Duo

Caramelized Onion and Fresh Herbs Bouquet
Sautéed Wild Mushrooms and Truffle Oil

The Grand Final 
”Le Bouquet Final”

Rose Petals Crème Brulee

Rose Petals Infused Water Creamy Custard
Crispy Brown Sugar Cassonade

Mum’s Belgium Dark Chocolate Mousse

Served in a Caramel Cup

Lemon and Lime Tartelette

Topped with Flambéed Meringue

Assorted Croqu’en Bouche

Vanilla, Mocha or White Chocolate Mousse Filled Pastry

Red Fruit Tartelette

Red Fruits and Basil, Vanilla Bouillon
Served with a Scoop of Vanilla Ice Cream

Chocolate Ganache Tempura

Melted Chocolate Ganache
Served Battered and Lightly Fried