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Hors-d’œuvre (optionnal)
Crustless bread with warm Camembert, grilled hazelnuts with nutmeg syrup and Cognac;
Cherry tomato and Kalamata olive bruschettas on a Parmesan shell and flavoured with basil and garlic;
Warm dates with cream of Roquefort, dressed with grilled pancetta, garnished with roasted nuts;
Mousse of foie gras with black truffle honey, served on buttered rye bread triangles*;
Quails canapés lacquered with honey and tamarind, flavoured with five spices Chinese mix.
Entrées
Tartiflette quiche with white new potatoes, Reblochon and cubed Prosciutto;
Phyllo pastry shrub with a gratin of cauliflower and Mediterranean goat cheese;
Duck rillettes with a confit of red onion and spiced wine;
Pan fried roasted gnocchis on a bed of grilled pancetta, fresh tomatoes and homemade pesto;
Casserole of scallops with white butter sauce and shallots, marjoram and lemon.
Salads
Leaf of French endive garnished with avocado with caper tapenade and sundried tomatoes;
Bouquet of young spinach, minced fennel and orange supremes with raspberry vinegar vinaigrette;
Chopped grilled eggplant, garnished with roasted walnuts flavoured with pomegranate molasses served with a confit of cherry tomatoes and grey shallots;
Bouquet of arugula and cashew nuts, Parmesan chips, cubed bacon and yellow apple with a honey and cider vinegar vinaigrette;
Cocktail of bocconcini and cherry tomatoes on a bed of green beans sautéed with olive oil, lemon, balsamic vinaigrette and garlic.
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Soup, cream and consommé
Cream of leeks with Aleppo peppers and fresh mint;
Tomato gazpacho (cold soup), with red peppers and cucumbers, flavoured with garlic, saffron, fresh basil with a dash of extra virgin olive oil;
French onion soup made with Chambly beer, topped with a crouton with aged Swiss gruyere, au gratin;
Potage Saint-Germain (green pea soup), mousse of bacon and chives;
Cream of butternut squash with four spice mix and a julienne of caramelized turnip.
Main Dish
Mediterranean blanquette of veal, served with grilled vegetables flavoured with oregano and lemon;
Braised lamb (Morrocan tajine style) with candied lemon and green olives, couscous seasoned with Niora Moroccan peppers;
Pork tenderloin rolled in Parma ham, spinach and Fontina cheese with Madera sauce and tarragon served with gratin dauphinois.
Fillets of tilapia garnished with mango and red pepper chutney, served with saffron rice;
Ossobucco a la Milanaise, garlic gremolata and Parmesan polenta.
Desserts
Crumble Normand with cream of mascarpone and butter pie, topped with cinnamon caramelized yellow apple macedoine, with crème fleurette and salted butter caramel, flavoured with Calvados;
Trifle of Chantilly cream with fresh cheese, flavoured with orange blossom, garnished with Izmir figs and glazed with honey, Brandy and grilled almonds;
Cheese, mango and vanilla mousse on a coconut and Brazil nut crisp with a pineapple and mint coulis;
Pears poached in white wine served on a thin almond cookie with salted butter caramel;
Chocolate moelleux served with vanilla ice cream. |
* Extra $
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