FOR GROUPS OF 30 OR MORE. All prices include one glass of champagne, mimosa or orange juice. Fresh croissants are served with brunch.
LES APPETIZERS
Please select one:
PATE DE CAMPAGNE
House made country pork terrine with Meaux mustard, cornichons, and petite salad.
MOUSSE DE CANARD
House made duck liver mousse with black truffles, apricot preserves, and toasted brioche.
ASSEITTE DE FROMAGE
A pair of French cheeses with fruit preserves and nut bread.
FRUITS ET YAOURT
Macerated berries with vanilla yogurt, Acacia honey, and toasted granola.
POTAGE DU JOUR
Our seasonal soup selection.
SOUPE A L'OIGNON
Our signature baked onion soup topped with toasted baguette and Gruyere cheese.
BISQUE DE CRUSTACES
Creamy shellfish bisque with crab meat, sweet herbs and brandy.
SALADE MAISON
Mesclun greens with sweet herbs, cherry tomatoes and English cucumbers in rice wine vinaigrette.
SALADE DE ROQUEFORT
Radicchio, frisee and Belgian endive tossed with Granny Smith apples, toasted walnuts, and Roquefort Blue Cheese.
SAUMON FUME
Cold-smoked Atlantic salmon marinated in extra virgin olive oil and lemon with a tomato-cucumber salad and toasted brioche.
CREVETTES GRILLEES
Shrimp marinated in olive oil, garlic and black pepper with roasted tomato and sweet herbs over toasted baguette in a shellfish sauce. Additional two dollars.
LES ENTREES
Please select two entree plus a vegetarian option. Final entree counts are due one week prior to event.
Client must provide name cards indicating guests entree selection.
OEUFS POCHES AU JAMBON
Traditional eggs Benedict with ham, toasted crumpets, Hollandaise sauce, and Dauphinoise potatoes. 24
PAIN PERDU
Brioche French toast and bacon with fruit compotes, maple-rum syrup, and vanilla cream. 22
CRABE ET OEUFS POCHES
Peekytoe crab cakes topped with poached eggs, Hollandaise sauce, a roasted red pepper butter, and Dauphinoise potatoes. 27
SAUMON GRILLE
Grilled Scottish Salmon with Nicoise olive tapenade, olive oil potatoes, arugula, and lemon vinaigrette. 27
GRANDE SALADE A LA NICOISE
Provencal salad of grilled fresh tuna, red bell peppers, hard-boiled egg, Nicoise olives, boiled potatoes, and string beans on a bed of field greens. 28
SALADE DE POULET GRILLE
Grilled chicken breast, Romaine lettuce, bacon croutons, and Meaux mustard dressing. 21
ONGLET DE BOEUF
Marinated and grilled hanger steak with house pureed potatoes, sautéed spinach and red wine shallot butter sauce. 32
FILET MIGNON AU POIVRE
Pan-seared peppercorn crusted beef medallion with pureed potatoes, sugar snap peas, and classic green peppercorn-Cognac cream sauce. 34
RILLETTES DE SAUMON
Poached and smoked salmon salad with lemon mayonnaise, cucumbers, and mesclun greens. 24
LES DESSERTS
Please select one:
GATEAU D'ANGE
Petite angel food cake with Chantilly cream and berries.
CREPES AU NUTELLA
A staple in the “crêperies” of Paris. Fresh crepes filled with Nutella, the Italian chocolate-hazelnut spread.
SORBETS DE FRUITS
A trio of house-made sorbets.
PUDDING DE PAIN ET BANANE
Warm banana bread pudding with a rum flavored caramel sauce.
GATEAU AU CHOCOLAT
A warm flourless chocolate cake with fresh strawberries and raspberry sauce.
PETITE CRÈME BRULEE AVEC MADELEINES
Classic crème brûlée and warm honey madeleines.