Menu- A la carte menu-French Traditional Cuisine

Amuse-Bouches

Tapenade Toast

Cucumber and Cream Cheese Mousse Canapés

Chicken Liver Mousse served with French Artisan Baguette

First Course

Melon au Porto et Jambon de Parme

Cantaloupe with Imported Port Wine and Prosciutto

Assiette de Chèvre Chaud

Warm Goat Cheese Medallion served on a French Baguette Toast on a bed of Mixed Greens and a light Dijon Vinaigrette

Assiette de La Mer

Sea Scallop and Shrimp in a creamy and Cognac Sauce

Bouchée a la Reine au poulet et champignon

Vol au Vent Chicken and mushroom in a béchamel sauce

Second Course

Bœuf Bourguignon aux Carottes et Petits Oignons

Beef Stew Simmered in Red Wine with Carrots, Small White Onions, Kennett Square Mushroom  and Baby White Potatoes

Coq au Vin

Marinated Free Range Chicken in Red Wine with Bouquet Garnis Mushroom and Fingerling Potatoes

Second Course

Carré d’Agneau Grillé en Croute au Romarin et a l’AilGrilled Lamb Chops with Rosemary and Olive Oil

Médaillon de Porc a la Provençal

Pork Tenderloin Medallions with Fennel Seeds, Orange Zest and Fresh Rosemary Sauce

Filet de Sole au vin blanc et citron en Papillote et Tian provençal

Steamed Wild Caught Flounder in w White Wine and Lemon Sauce

Dessert

Ile Flottante with Cassis Coulis

Meringue Cloud with Warm Caramel and Blueberry and Red Current Coulis

Mousse au chocolat à la Menthe

Chocolate Mousse with a Hint of Mint

Crème Brulée

Poires au Vin avec un Coulis de Chocolat et Chantilly Maison

Poached Pears in Wine served an Organic Chocolate Sauce with Homemade Chantilly

Tarte  Normande

Apple Tart with a layer of homemade apple compote with Calvados liquor

Aumônière Normande

Apple Filled Crepes Basket with Red Berry Coulis and Crème Anglaise

(With homemade whipped cream)