The new renaissance in cheesemaking allows us to set the perfect stage for gatherings. We’ll construct a bountiful display of the finest local and imported chesses, accompanied by flatbreads and seasonal fruit, to delight your guests the moment they arrive.
Charcuterie Plate
An assortment of cured meat – Rossette De Lyon; classical, French style salami, Saucisson de Paris; cooked garlic sausage, and Bresaola; dry-cured beef speciality originating from the Alps. Served with whole grain mustard and French cornichons.
Assorted Bruschetta
Thick-sliced country bread lightly toasted and topped with your choice of toppings: shrimp ceviche, sweet cherry tomatoes with creamy cheese, or classic olive tapenade.
Summer Spreads with Crostini
Thinly sliced French baguette accompanied with your choice of spreads: perfectly ripe avocado spread with French gray sea salt and minced rosemary, soft herbed cheese, or pesto and crème fraiche.
Cucumber Canapé
Chilled cucumber bites filled with lightly whipped goat cheese cream.
Shrimp Satay
Skewered and roasted shrimp, served with a choice of dipping sauce: lime flavored spicy oil, cilantro-jalapeño pesto, or mint basil pesto. Served cold.
Vegetable Crudités
A variety of the freshest vegetables from farmers’ markets with your choice of two dips: herbed crème fraiche, blue cheese and pear, or a classic aioli.
Mini Tartlets
An assortment of freshly baked tartlets. Braised mushroom and leek with Parmesan cheese, and caramelized onion with crème fraiche.
Available on Request
Personalized menu plan, Organic chickens, Kosher chickens, Halal Chickens, China, Flatware, and Linen Services
This menu created especially for the months of May through October 2007. Because we insist on the freshest ingredients, all items are subject to change based on availability.
Catering Menu
