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MENU

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COCKTAILS AND RECEPTIONS

Cold Bites

  • Comté cheese gougère

  • Salmon tartare, lemon, chives, house blini

  • Ricotta tartlet, honey, thyme, walnuts

  • Prosciutto & cultured butter on country bread

Hot Bites

  • Comté cheese gougères

  • Salmon tartare, lemon, chives, house blini

  • Ricotta tartlets, honey, thyme, walnuts

  • Prosciutto & cultured butter on country bread

STARTER

Cold Starters

  • Burrata, heirloom tomatoes, extra-virgin olive oil

  • Butternut squash velouté, toasted hazelnut

  • Green lentil salad, soft-boiled egg, whole-grain mustard vinaigrette

  • House-made foie gras, seasonal chutney, toasted brioche

Hot starters

  • Burrata, heirloom tomatoes, extra-virgin olive oil

  • Butternut squash velouté, toasted hazelnut

  • Green lentil salad, soft-boiled egg, whole-grain mustard vinaigrette

  • House-made foie gras, seasonal chutney, toasted brioche

MAINS AND ENTREES

Meat

  • Free-range chicken breast, thyme jus

  • Pork tenderloin, whole-grain mustard sauce

  • Slow-braised beef, root vegetables

  • Roasted duck breast, honey balsamic reduction

Fish

  • Dauphinois potatoes

  • Mashed potatoes, butter or olive oil

  • Seasonal roasted vegetables

  • Mixed greens, house vinaigrette

CANAPÉS

Cold canapés

  • Salmon rillettes, lemon, dill, toasted baguette

  • Beef carpaccio, Parmesan, arugula

  • Burrata mousse, roasted cherry tomatoes, olive oil

  • Deviled eggs, herbs and Espelette pepper

  • Prosciutto-wrapped melon (seasonal)

Hot canapés

  • Salmon rillettes, lemon, dill, toasted baguette

  • Beef carpaccio, Parmesan, arugula

  • Burrata mousse, roasted cherry tomatoes, olive oil

  • Deviled eggs, herbs and Espelette pepper

  • Prosciutto-wrapped melon (seasonal)

Veggies

  • Roasted vegetable tartlets

  • Whipped goat cheese, honey, pistachio

  • Polenta squares, wild mushrooms

  • Cucumber cups, herbed cream cheese

Sweets

  • Mini chocolate éclairs

  • Lemon tartlets

  • Fresh fruit skewers

BOARD

Cheese board

  • Selection of French and domestic cheeses

  • Brie or Camembert

  • Comté or Gruyère

  • Aged cheddar or goat cheese

  • Served with crackers, baguette, dried fruits, and nuts

Charcuterie board

  • Prosciutto

  • Salami

  • Coppa

  • Country pâté

  • Served with cornichons, whole-grain mustard, and bread

Mixed board

  • Assorted cheeses and cured meats

  • Marinated olives

  • Roasted nuts

  • Fresh and dried fruits

Vegetarian board

  • Hummus and baba ganoush

  • Roasted vegetables

  • Marinated mushrooms

  • Pita bread and crackers

DESSERT

Cold dessert

  • Thin apple tart, salted butter caramel

  • Dark chocolate mousse

  • Vanilla crème brûlée

  • Almond and lemon financiers

BRUNCHS
AND BREAKFAST

Breakfast

  • Freshly baked croissants and pastries

  • Seasonal fruit platter

  • Greek yogurt, honey, granola

  • Scrambled eggs, chives

  • Smoked salmon, cream cheese, bagels

  • Avocado toast, olive oil, sea salt

Brunch

  • Quiche Lorraine or seasonal vegetable quiche

  • Eggs Benedict, hollandaise sauce

  • Brioche French toast, maple syrup

  • Roasted potatoes, herbs

  • Mixed green salad, house vinaigrette

Light Options

  • Overnight oats, seasonal fruit

  • Chia pudding, coconut milk

  • Fresh fruit cups

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