French

Basic- 4 Course Meal

.Appetizer

Escargots in Garlic Parsley Butter

Salmon Rillettes with Crostini

Pâté de Campagne with Cornichons

Gougères (Cheese Puffs)

Mushrooms Stuffed with Brie

Baked Camembert with Honey and Thyme

Saucisson Sec (Cured Dry Sausage) with Olives

Oeufs Mayonnaise (Hard-boiled Eggs with Mayonnaise)

Soups / Salad

French Onion Soup Gratinée

Classic Frisée Salad with Lardons and Poached Egg

Niçoise Salad with Seared Ahi Tuna

French Lentil Salad with Dijon Vinaigrette

Boston Lettuce with Radish and Chives

Haricots Verts Salad with Shallots (Green Bean Salad)

Watercress Salad with Poached Pear and Walnut Vinaigrette

Endive Salad with Walnuts and Roquefort

Entree

Steak Frites with Herb Butter, Pommes Frites, and Garlic Herb Aioli

Coq au Vin (Chicken in Red Wine) Served with Buttered Egg Noodles and Sautéed Forest Mushrooms

Roasted Chicken with Herbes de Provence Served with Creamy Potato Gratin Dauphinois and Haricots Verts Fine

Duck Confit with Potato Gratin Served with Braised Red Cabbage with Apples and Frisée Salad

Pork Tenderloin with Calvados Cream Sauce Served with Pommes Purée and Glazed Baby Carrots

Croque Monsieur Elegant Presentation Served with Small Cup of Mixed Greens Vinaigrette

Pan-Seared Trout with Brown Butter and Almonds Served with Lemon Parsley Rice Pilaf and Steamed Asparagus Spears

Bavette à l'Échalote (Flank Steak with Shallot Sauce) Served with Simple Mixed Greens

Dessert

Crème Brûlée with Vanilla Bean

Chocolate Mousse Verrine

Tarte Tatin (Caramelized Apple Tart)

Profiteroles with Chocolate Sauce

Clafoutis with Seasonal Berries

Crêpes Suzette Flambé

Lemon Tart with Meringue

Mousse au Chocolat (Classic Dark Chocolate Mousse)

Indulge- 5 Course Meal

Appetizer

Seared Foie Gras with Fig Jam and Toasted Brioche

Lobster Bisque with Crème Fraîche

French Deviled Eggs with Trout Roe

Baked Oysters with Leek Butter

Savory Crêpe with Smoked Salmon and Dill

Shrimp Cocktail with Cognac Sauce

Tuna Tartare with Shallots and Capers

Soufflé au Fromage (Cheese Soufflé)

Salad/ Cold Plate

Grilled Asparagus with Hollandaise Sauce

Arugula with Goat Cheese and Candied Pecans

Beet Salad with Pistachios and Orange Zest

Shaved Fennel Salad with Lemon and Olives

Red Cabbage Slaw with Cumin Vinaigrette

Butter Lettuce with Tarragon Vinaigrette

Shaved Brussels Sprouts Salad with Chestnuts and Maple

Céleri Rémoulade (Julienned Celery Root Salad with Dijon Mustard Mayonnaise)

Entree

Beef Wellington (Individual Portions) Served with Sarladaise Potatoes and Truffle Creamed Spinach

Veal Blanquette (Creamy White Stew) Served with Buttered Rice Pilaf and Spring Vegetable Medley

Rack of Lamb with Dijon Crust Served with Provençal Ratatouille and Garlic Cream Polenta

Quail Stuffed with Wild Rice and Mushrooms Served with Celery Root Purée and Roasted Asparagus

Rabbit in Mustard Sauce (Lapin à la Moutarde) Served with Parisienne Potatoes and Petits Pois

Pan-Seared Scallops with Champagne Sauce Served with Saffron Risotto and Fennel Confit

Bouillabaisse (Classic Provençal Fish Stew) Served with Rouille and Croutons

Sole Meunière (Dover Sole in Brown Butter) Served with Simple Steamed Potatoes

Desserts

Grand Marnier Soufflé

Éclairs with Pastry Cream and Chocolate Glaze

Vacherin Mont d'Or Cheese Course

Opera Cake

Financiers with Raspberry Coulis

Caramel Pots de Crème

Île Flottante (Floating Island)

Mille-Feuille (Vanilla Slice)

Luxury-7 Course Meal

Appetizer

Langoustine Carpaccio with Truffle Oil and Sea Salt

Caviar Service with Buckwheat Blinis and Traditional Accompaniments

Sea Urchin with Delicate Seaweed and Lemon Zest

Artichoke Barigoule (Braised Artichoke Hearts) with Mint

Quenelles de Brochet (Pike Dumplings) with Nantua Sauce

Seared Duck Breast with Cherry Reduction

Frog Legs Provençale (Sautéed in Garlic and Parsley Butter)

Truffled Vélouté (Creamy Soup with Shaved Black Truffles)

Soup / Cold Plate

Lobster Thermidor

Foie Gras Torchon with Sauternes Jelly and Toasted Pain d'Épices

Watercress with Grilled Shrimp and Avocado with Light Citrus Vinaigrette

French Green Beans with Bacon (Lardons) and Walnuts

Radicchio Salad with Truffles and Aged Parmesan

Belgian Endive with Smoked Salmon and Crème Fraîche

Truffle and Ricotta Gnudi with Brown Butter

Consommé Double (Clear, Beef Consommé)

Entree

Classic Chateaubriand with Béarnaise Sauce Served with Pommes Soufflées and Glazed Chestnuts

Filet Mignon with Périgord Sauce (Truffle Sauce) Served with Pommes Anna and Creamy Endives

Venison Loin with Red Currant Sauce Served with Potato and Apple Rösti and Brussels Sprouts

Whole Roasted Duck with Black Truffles Served with Lentil Ragout and Poached Pears in Wine

Quail Egg Ravioli with Morel Mushrooms Served with Delicate Chicken Consommé and Shaved Black Truffles

Turbot with Brown Butter Sauce and Capers Served with Butternut Squash Puree with Nutmeg and Sautéed Baby Spinach

Homard à l'Américaine (Whole Lobster in Cognac Tomato Sauce) Served with Buttered Rice

Côte de Veau (Veal Chop) with Morel Cream Sauce and Asparagus Tips

Dessert

Raspberry Macarons

Petits Fours Glacés (Glazed Miniature Cakes)

Paris-Brest Choux Pastry

Chocolate Lava Cake with Cognac

Soufflé au Chocolat

Poached Pears in Red Wine

Tarte au Citron (Deconstructed Lemon Tart)

Tarte aux Framboises (Fresh Raspberry Tart with Crème Pâtissière)