Example for a Spring menu:
Appetizers:
- Asparagus & avocado tartar with fresh herbs
- Green pea “velouté”, scallop & truffle oil.
- Shrimp in kadaif & coriander guacamole
Entrées:
- “Navarin d’agneau” (traditional lamb stew with spring vegetables)
- Veal ” tajine”, mint , basil and black olives
- Shrimp green curry, coconut , mint and coriander
- Salmon and colored vegetables “en papillote” with white butter sauce
Desserts:
- Red fruit “Millefeuille”(vanilla cream with red fruit between thin biscuits)
- Rhubarb tart, white chocolate “en verrine”
- “Oeufs a la neige, crème Anglaise” (floating island)
Example for autumn menu:
- Butternut Cappuccino with poppy seeds
- Salmon tartar
- Beetroot “millefeuille”
Entrées:
- White fish “casseroles” with peas, carrots in a creamy sauce
- Herb crusted rack of lamb
- Tenderloin “en croute”( in puff pastry)
Desserts:
- Apple’s “feuillantines” (very thin biscuits), with vanilla custard and caramel
- Vanilla “crèmes brulées”
- Moelleux au chocolat (Chocolate cake with a liquid center)
Example Winter menus:
Appetizer:
- Traditional french onions soup
- Shallot “tatin”, with mesclun salad
Entrées:
- Traditional “Boeuf Bourguignon”
- “Blanquette de veau”, Veal stew with carrots & onions in white sauce
- Choucroute Alsacienne
Desserts:
- Profiteroles au chocolat
- Tarte Tatin ( apple tart with caramel sauce)
Cost:
Please, call or email me for a free quote.
I will be happy to meet you and discuss for your expectation.
The price included shopping, cooking, delivering food and cleaning.
Amuse Bouche 