Dinner menus

Example for a Spring menu:

Appetizers:

  • Asparagus & avocado tartar with fresh herbs
  • Green pea “velouté”,  scallop & truffle oil.
  • Shrimp in kadaif  & coriander guacamole

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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

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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)

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Example for autumn menu:

  • Butternut Cappuccino with poppy seeds
  • Salmon tartar
  • Beetroot “millefeuille”

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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)

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Example Winter menus:

Appetizer:

  • Traditional french onions soup
  • Shallot “tatin”, with mesclun salad

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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)

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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.

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