French Menu

pesto shrimp crostini

Charcuterie Board

A variety of meats, cheeses and accompaniments arranged on a serving board

Parmesan Cauliflower Mushroom Risotto Arancini

served with red wine marinara sauce

Pesto Shrimp Crostini

with brie basil spread and micro greens

Cherry Tomato Bruschetta

with crispy pancetta and micro arugula garnish

Baked Potato Style Panko Crusted Fritters

with and garlic aioli ranch and broccoli micro greens

Old Bay Lobster Crab Cake Blend

topped with crispy leeks and lemon dill tartar sauce

Spinach, Heirloom Tomato and Charcuterie Basil Flatbread

topped with Asiago cheese/Italian cheese blend

Thyme Garlic Creamy Broccoli Soup

with roasted broccolini garnish

Poultry Herbed White Wine Baked Potato Soup

with applewood bacon, chives, and cheddar

Clam Corn Chowder

topped with crispy leek and micro green garnish

Rosemary Garlic Brandy Braised Lobster Bisque

with lemon peppered shrimp and scallion micro green garnish

Greek-Style Butter Lettuce Stack

with goat cheese cream purée and kalamata olives, shaved cucumbers, and cherry tomatoes; served with a mustard vinaigrette

Deconstructed Romaine Spear Caesar Salad

with French bread croutons

Bleu Cheese Wedge Salad

topped with Balsamic glaze, red onions, applewood bacon, Bleu cheese crumbles, and thinly sliced cherry tomatoes

Chiffonade Spinach, Strawberry and Feta Salad

tossed with candied pecan honey Dijon Vinaigrette Dressing

Thyme Garlic Filet with a Shallot Red Wine Bone Marrow Reduction

Thyme garlic marinated Filet topped shallot red wine bone marrow reduction sauce served with baked potato style hash with sliced asparagus / shaved Brussel sprouts medley

Herb-Crusted Salmon with Lemon Beurre Blanc Shrimp Sauce

Herb-crusted Atlantic salmon with a lemon beurre Blanc shrimp topping sauce served with a garlic butter mashed potato, balsamic glazed broccolini and madeira wine reduced mushrooms

Rosemary Roasted Chicken Breast with a White Wine Chicken Jus

Lemon poultry seasoned quartered chicken with garlic butter chicken jus and roasted corn puree. Served with a leek, broccolini, split asparagus and rice pilaf

Lemon Dill Chilean Sea Bass with Butter-Thyme Caper White Wine Sauce

Lemon dill marinated Chilean sea bass topped with a white wine caper butter sauce and served with sauteed snap peas and shallots, with a rice pilaf

Thyme-Garlic Braised Short Rib with a Cauliflower Parmesan Risotto

Garlic-thyme herbed butter braised short rib with a cauliflower parmesan risotto, served with sautéed snap peas and crispy leek garnish

White Chocolate Double Fudge Brownie with Bailey’s Cream Sauce

topped with chiffonade mint and vanilla bean ice cream

Shaved Chocolate Bread Pudding

with mixed berry sauce topping and vanilla whipped cream

Gingerbread Crusted Apple Pie Tart

served with Bailey’s cream sauce, vanilla bean ice cream and chiffonade mint leaves

Vanilla Strawberry Cream Compote Funnel Cake

topped with vanilla gelato and chiffonade mint leaves

Does this menu have you saying "oui! oui!"?