Pascal Fuchs

Hors d'oeuvres 

Appetizers

Bartlett and Comice pear salad, Stilton cheese, candied walnuts, endives, sherry walnut vinaigrette 

Seared scallops, caviar, pureed butternut squash, roasted apple dices, sweet potato chips

Vermont goat cheese mousse, portobello and eggplant in a filo shell

Crispy proscuitto salad, green beans, chanterelle mushrooms, asparagus, field greens, shaved parmesan cheese, lemon-sun-dried tomato vinaigrette

Warm potato and onion confit lobster galette, white truffle Champagne sauce

Organic greens with bacon, tomatoes, croutons, sherry vinegar and creme fraiche 

Fresh pasta fettucine with smoked salmon, snow peas, lemon herb vinaigrette

Tuna tartare, citrus chili granite

Filo wrapped marinated Brie with tomato tartare, baby beets, mixed greens, hazelnut shallot dressing

Maine lobster and crunchy vegetable salad

Lobster, sea scallops, and shrimp coquille gratinee

Foie gras terrine Armagnac, warm brioche

Prawn cocktail with grapefruit, oranges, romaine salad, cherry tomatoes served in a martini glass

Roasted shrimp, baby bok choy, coriander broth

Poele of seasonal mushrooms with chicken sausage, garlic and parsley butter sauce

Vol au vent with zucchinis, ham, veal and chanterelles  

Alaskan king crab, roasted corn crepe, asian style salad, tartare sauce 

Warm chicken salad, celery onion marinade, rosemary dressing

Oysters on the half shell, cranberries, orange and lemon zests, cracked peppercorns

Cheese

Beautiful platter with an assortment of cheese presented with fruit, nuts, olives, crackers, and bread 

$10.00 per person supplement

Salads 

Baby green salad with a Dijon mustard dressing

Endive salad, seasonal pears, stilton cheese, candied walnuts, sherry walnut vinaigrette

Beets, mache, feta, oranges, mint

Smoked salmon salad, fava beans, baby potatoes, chive cider vinegar dressing

Classic Caesar salad with quail eggs, sourdough croutons, and shaved parmesan cheese

Soups

Lobster bisque

White bean soup, lettuce, bacon

Cream of carrot

Cream of celeriac

French onion gratiné

Cream of seasonal vegetables

saffron orange mussel soup

Cauliflower veloute

Wild mushroom veloute

Chicken, jalapeno pepper and ginger consommé

Fish

Tournedos of salmon, risotto of asparagus and truffles, Champagne apple sauce

Wild salmon fillet, bacon butter sauce

Roasted grouper, parmesan polenta, lobster sauce

Lobster risotto, seasonal vegetables

Pan seared halibut, sauteed oyster mushrooms, glazed baby carrots

Striped bass with a balsamic and a lime juice sauce

Seared sea scallop with black caviar, coco bean mousse and tomato confit

Red snapper with French green lentils and a cider butter sauce

Sea trout with curry and crayfish

Trout Amandine

Pan-seared tilapia, creamed leeks, Israeli couscous, white wine sauce

Sauteed garlic shrimp, white truffle gnocchis, spinach

Meat

Roasted free range chicken, fingerling potatoes, bacon, seasonal vegetables

Roasted Poussins (baby chickens), lemon, and onions

Veal chop, wild mushrooms, black truffles

Filet mignon, grapes, Port wine sauce

Grilled filet mignon, sauteed bok choy, cilantro ginger pancake, sake soy sauce

Lamb stew with seasonal vegetables

Roasted double pork chop, apple cider sauce

Duck breast, blueberry sauce

Braised beef short ribs, sweet pea and potato puree, Cabernet sauce

Herb crusted rack of lamb

Braised lamb shank, white bean ragout

Farm raised chicken, asparagus, pomme Anna, poached egg, truffle jus

Venison loin, Yukon Gold potato and celeriac puree, cherry jam

Old fashioned veal blanquette

Beef bourguignon

Desserts

Homemade profiteroles with warm chocolate sauce

Pineapple and dark rum napoleon

Dark chocolate fondant

Apple tatin with lavender honey whipped cream

Maple crème brulée

Cherry and almond tartlet

Baked apple caramel

Crepe suzette

Hazelnut parfait with espresso sauce

Irish cream strawberry cheesecake

Apple tart with vanilla ice cream

Citrus meringue pie

Chocolate floating island

Seasonal cobbler

Trio of mini desserts from the following: key lime pie, tatin, pana cotta, fruit tart, two chocolate mousse, creme brulee, seasonal cobbler, clafoutis,hazelnut parfait,cheesecake,chocolate floating island, crispy fruit rolls served with a white chocolate dip, mini amaretto and cream cheese crepes, coffee and chocolate petits pots

Valhrona chocolate tart with sablé crust