Hors d'oeuvre House made Crabcakes with Sauce Remoulade
Spicy Lamb Dumplings
Smoked Chicken and Roasted Peppers in Savoy Cabbage
Provencal Croute
Garlic and Lamb Toast
Appetizer Crabmeat Terrine with Tomato Mayonaise and Black Bean Compote
Wild Mushroom Feuilletee with Glazed Pearl Onions
Smoked Salmon and Asparagus with Blue Corn Pancakes and Creme Fraiche
Vegetable Mosaic Terrine with Tomato Vinaigrette
Shiitake Mushroom Mousse with Avocado Cream and Spiced Walnuts
Salad Baby Leek Salad with Truffle Vinaigrette
Baby Greens with Tomato Charlotte
Herbed Chevre in Phyllo with Dressed Greens
Entree Cherry-Smoked Tenderloin of Beef with Tomato Beurre Blanc
Baked Veal with Sweet Fennel and Olive Oil
Roast Rack of Lamb with Port-Braised Shallots
Poached Halibut with Sundried Tomato and Lime Beurre Blanc
Baked Salmon en Croute with Champagne Sorrel Sauce
Pan Seared Duck Breasts with Michigan Cherries
Pan Seared Chicken Breast with Pistachio Polenta and Wild Mushroom Trifolati
The above is an example of their personalized menus.
