Custom-built to order, therefore prices vary. When you fill out the request form, be sure to list the items you want from the following, or I can make suggestions to help you create your ideal menu. 

Fall-Winter Sample Dinner

appetizers (select 3)

• mini quiche lorraine
• verrine of butternut squash soup with chorizo
• foie gras on brioche toast points
• salmon rillettes with dill & blini
• oeufs mimosa au pesto (deviled eggs with pesto stuffing)
• chilled jumbo lemon-poached shrimp with horseradish cocktail sauce
• charcuterie
• white-bean rosemary dip with mimolette-piment d'espelette sourdough crackers
• vegetable platter with lemon and black garlic hummus
• caramelized onion and thyme tartlettes
• gougère

mains

select 1

• coq au vin and green salad
• boeuf bourgignon and roasted carrot salad with orange vinaigrette
• beef or pork tenderloin with gratin dauphinois
• rustic french meatloaf with potato mousseline
• bone-in veal chop; brown butter-hazelnut green beans
• chorizo stuffed chicken breasts, zucchini with preserved lemon
• veal scallopini stuffed with goat cheese and sage, sauteed spinach
• other mains/sides such as truffle mac and cheese, varieties of risotto; composed salads, and more

desserts

select 2

• apple tart, Calvados caramel sauce
• lemon meringue tart
• chocolate mousse, red berry coulis
• tarte tatin (upside down apple cake)
• French chocolate cake, whipped cream
• forêt noire (black forest cake)
• crème brulée
• mini chocolate-walnut caramel cakes with vanilla whipped ganache
• raspberry chocolate pavlova