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.
An assortment of cured meat – Rossette De Lyon: classical, French style salami, Saucisson de Paris: cooked garlic sausage, and Bresaola: dry-cured beef specialty originating from the Alps. Served with whole grain mustard and French cornichons.
Thick-sliced country bread lightly toasted and topped with a selection of toppings: shrimp ceviche, sweet cherry tomatoes with creamy cheese, or classic olive tapenade.
Thinly sliced French baguette accompanied with your selection of spreads: perfectly ripe avocado spread with French gray sea salt and minced rosemary, soft herbed cheese, or pesto and crème fraiche.
Chilled cucumber bites filled with lightly whipped goat cheese cream
Skewered and roasted shrimp, served with a choice of dipping sauce: lime flavored spicy oil, cilantro-jalapeño pesto, or mint basil pesto. Served cold.
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.
An assortment of freshly baked tartlets. Braised mushroom and leek with Parmesan cheese, and caramelized onion with crème fraiche
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