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  Dinner at a French Cafe 

Hors d’oeuvres

Vin d’Orange  
Traditional white wine heated with sugar and cloved oranges
aged for a month, strained and served over ice 

Mini Quiche Florentine
Filled with classic spinach, swiss, nutmeg and cream 

Goat Cheese Fondue on Country Bread Crostini 
A savory combination of swiss and goat

cheeses blended with grappa and dijon topping

a garlic toasted crostini broiled to perfection

topped with fresh thyme from the garden 

Tuna Pan Bagnat  
Fresh, grilled tuna combined with a french

vinaigrette of capers, lemon, anchovies and

grape tomatoes grilled between long,

thin baguette warmed and sliced

in thin wedges served bite size

Dinner Buffet

Croque Monsieur’s
Best quality farmer’s bread layered

with Ham and emmentaler spread with a

dijon béchamel sauce toasted and served

warm accompanying cornichons and pickled onions

Chateaubriand 
Sliced and served with Red Wine Sauce

Boeuf Bourguignon
Tender pieces of tenderloin combined with

the original blend of wine and mushrooms

simmered until tender

Portobello Poulet
Roasted chicken pieces pulled from the bone
combined with portobello mushrooms,

scallions, cream and sherry
Topping a golden brown Puff Pastry Shell

Coq au Vin 
Browned bacon bits prepared with small

pieces of fresh chicken paired with

onion, shallots and mushroom sauté
flamed with cognac and simmered

until tender to the fork

Salmon Provencal
Marinated and grilled salmon sides prepared

with a fresh sauce of tomatoes, chives, tarragon and basil
served on a bed of freshly sautéed leeks and garlic

Wild Mushroom Fondue
Served ala chafing dish with baguette sticks

Lightly baked Crepes
Filled with a light spinach and nutmeg combination

served with a  béarnaise drizzle 

Classic French Potato Salad
Prepared with fresh tarragon, mustard seeds and chives

Potato Gratin

  Onion Tart
Classic french pastry holding a bed of caramelized

onions and thyme baked to a golden brown

and served in individual slices

Baked Brie 
With made-from-scratch pear chutney

Grilled Asparagus Gribiche
Fresh, large ssparagus stalks, grilled and seasoned
drizzled with a classic vinaigrette of hard egg,

dijon, capers and white wine vinegar

Salade Frissee Aux Lardons
Warm frissee, bacon, blue cheese crumbles and croutons
splashed with a light and sweet vinaigrette

Salade Nicoise 
A traditional favorite of lettuces, tuna, potatoes,

haricot vertes, olives, eggs, tomato slices and

herbed vinaigrette

Desserts

Chocolate Crème Brule Tartlets 
Topped with cream and chocolate shavings

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