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Catering Menu
Prices are per person
Cocktail
food and cocktail salad
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Socca, chick pea crêpe, w/ tomato salad
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2.50
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Tuna salad
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3.50
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Asparagus and sun dried tomato in pastry
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1.95
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Moroccan Beef cigar
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1.95
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Tuna Tartar on sliced potato
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2.95
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Chick pea salad
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3.95
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Eggplant salad with orange
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3.50
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Cucumber with shrimp salad
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3.95
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Cherry tomato filled with tapenade
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1.50
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Goat cheese and basil crêpe
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2.95
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Chicken salad in a phyllo dough cup
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1.95
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Quail Egg Mimosa
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1.50
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Grape leaves spicy beef and polenta
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2.00
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Mushroom salad
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2.75
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Spinatopika with spinach feta cheese
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1.75
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Mussels escabeche
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0.50/ea
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Grilled sea scallop marinated in lemon
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2.50
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Quiche
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1.95
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Avocado salad in small profiterole
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1.95
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Shrimp cocktail
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2.50 a piece
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Corn, carrot, cucumber, crab salad
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2.95
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Smoked salmon toast
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1.95
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Beet salad with grilled feta cheese
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2.75
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Crab cake Mediterranee
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2.95
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Grilled vegetable salad w/ balsamic
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1.95
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Merguez; (spicy beef sausage) in puffed pastry
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1.95
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Prices are per
pound
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Chick pea hummus with pita bread
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6.95/lb
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Eggplant dip with pita bread
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6.95/lb
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Fava bean hummus
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7.95/lb
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Chicken liver pâté
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9.95/lb
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Country pork pâté
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8.95/lb
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Appetizers
Any other suggestions for appetizers or salads
can be discussed and worked out
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Salmon and tarragon bisque served with a corn
salmon cake
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10.95
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Shrimp bisque with cognac, baby shrimp and potato
gnocchi
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10.95
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Cold gazpacho Mediterranee with crispy cheese
filled with ratatouille
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8.95
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Cold gold tomato soup served with a red tomato
salad
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8.95
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Mushroom cream soup with grilled portobello mushroom
and roasted goat cheese
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8.95
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Mesclun salad with quails eggs and curried shrimp
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9.95
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Smoked tomato with mozzarella cheese and grilled
eggplant in a lemon dressing
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8.95
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Tuna tartar with endive and watercress salad
in hazelnut dressing
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10.95
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Seared tuna, avocado salad with fresh corn, basil
in soy sauce, sesame dressing
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10.95
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Jumbo crab meat, avocado, mango in a basil dressing
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10.95
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Swordfish kebab grilled over a caper white wine
beurre blanc
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10.95
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Roasted goat cheese over smoked tomato &
basil pesto sauce w/ mesclun salad
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9.95
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Grilled feta cheese over fresh beet salad with
oranges
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8.95
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Boston lettuce, mesclun,
Belgium
endive in a vinaigrette
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6.95
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Faux Foie gras the chicken liver mousse with date chutney
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8.95
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Portobello, grilled feta cheese over a fennel,
tomato salad in lemon dressing
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8.95
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Eggplant terrine with roasted bell pepper and
tapenade
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7.95
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Roasted goat cheese in phyllo dough over warm
endive salad with red pepper
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8.95
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Puffed pastry filled w/ sautéed mushroom in olive
oil garlic & fresh rosemary
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8.95
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Homemade smoked salmon with watercress salad
and quail eggs mimosa
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9.95
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Escargots over grilled eggplant in a virgin olive
oil, garlic and shitake mushroom
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8.95
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Bay scallops in a puffed pastry dough and saffron,
mushroom cream sauce
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9.95
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Shrimp Provencale sautéed with garlic, butter,
diced fresh tomato and parsley
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9.95
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Potato Gnocchi and mussels in a light curry sauce
with tarragon
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9.95
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Moroccan beef cigar over a bell peppers and tomato
spicy sauce
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8.95
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Main Courses
Comes with a starch and vegetable
Fish
and seafood
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Sea scallops, shrimp, mussels and mushroom in
a light cream sauce over puffed pastry dough
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22.95
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Baked red snapper with lemon and tomato in a
fresh thyme white wine sauce
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22.95
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Red mullets in brick dough with green olive tapenade
and basil oil
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23.95
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Bronzino (Mediterranean sea
bass) roasted in oven with garlic, basil, tomato, lemon sauce
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25.95
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Cavatelli pasta with spicy spinach, ginger, jumbo
crab meat in garlic olive oil
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21.95
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Mahi mahi sautéed w/ ginger, black peppercorn,
lemon, honey & tomato sauce
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18.95
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Shrimp and jumbo crab meat sautéed with ginger,
garlic, hot peppers
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23.95
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Sea scallop sautéed with lemon and green olives
sauce
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21.95
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Tilapia fillet grilled over socca; a chick pea
crepe with grilled vegetable salad in balsamic dressing
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17.95
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Crab cake served in a ginger beurre blanc
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21.95
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Sea scallops sautéed in a white wine sauce with
bacon and shiitake mushroom
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21.95
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Grouper fillet in a white wine mushroom and baby
shrimp sauce
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22.95
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Swordfish and tuna sautéed with banana, mango,
curry and cilantro
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21.95
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Rockfish sautéed in a bacon and shitake mushroom
basil sauce
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22.95
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Florida
pompano sautéed over a caper white wine sauce
w/ tomato and basil
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24.95
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Meat and poultry
Beef
tenderloin sautéed with five pepper corn cream
sauce | 26.95 | Hanger steak sautéed with
black peppercorn sauce | 18.95 | Roasted half duck with
orange sauce | 21.95 | Buffalo hanger steak
sautéed with honey, black peppercorn
sauce | 21.95 | Pheasant roasted with
grape and grand Marnier sauce | market
price | Wild
boar with chestnut and sun dried
cranberry | 22.95 | Semi
boneless quails roasted with toasted almond and
honey | 21.95 | Semi
boneless quails filled with pork, veal and pine nuts in a
Bercy sauce | 21.95 | Lamb
chops roasted with garlic purée and fresh herb
sauce | 25.95 | Cornish hen roasted with
pearl onion, bacon, mushroom red wine
sauce | 21.95 | Chicken breast sautéed
with mushroom white wine sauce and fava
hummus | 18.95 | Rib
Eye steak sautéed with imported blue cheese and tarragon
sauce | 22.95 | Smoked pork loin w/ shrimp
in a pineapple, coconut spicy sauce w/
cilantro | 21.95 | Lamb
shank tajine with prunes, served in couscous and
vegetables | 21.95 | Pork
chop sautéed in a purple mustard with
basil | 18.95 | Pork
shoulder roasted with poblano polenta and
jus | 17.95 | Lamb
shoulder roasted with sage and garlic | 17.95 |
Fresh Vegetables
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Spinach
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in a cream sauce
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with garlic
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custard
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in phyllo dough
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sesame
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Mushroom
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sautéed
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filled with vegetables
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in phyllo dough
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custard
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Tom
ato
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Provencale carrot
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filled with mushroom confit
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filled with spinach
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with eggplant and
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smoked
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Zucchini
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sautéed with ginger
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spaghetti
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filled with vegetables
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gratin
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grilled
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Ratatouille
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ratatouille in puffed pastry
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Cauliflower
(Broccoli)
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Spinatopika
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Cauliflower with cheese sauce in phyllo dough
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puree
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Eggplant
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gratin
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in tomato sauce
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mousse
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grilled
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with ginger
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Vegetables
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stir fried
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with ginger
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soy sauce and teriyaki
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Carrot
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glazed
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with ginger
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toasted almond
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puree
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custard
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French beans
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butter Almond
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olive oil garlic
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carrot ribbon
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bacon
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pine nuts
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Fennel
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with caramel
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garlic
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dill
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bacon
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puree
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More vegetables can be suggested and discussed
Potato and starch
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Potato
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gratin
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gratin with smoked onion
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Chatelaine
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paillasson
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sarladaise
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melting
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Gnocchi
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puree
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spinach
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ginger
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Boiled
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with leek
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with beet
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with celery root
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dill
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bacon
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onion, bacon, mushroom
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Rice
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pillow
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with vegetables
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risotto
(can be flavored)
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Wild rice
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brown rice
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black rice
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Polenta
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soft
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hard
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hot peppers
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black olive
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pesto
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Lentils
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green
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grey
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black
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orange
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yellow
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Bean
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canellini
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flageolet
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black
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navy
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red
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Mini-bite Desserts – petites
patisseries
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Lemon meringue tart
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2.50
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Profiteroles
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2.00
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Chocolate mousse cake
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2.95
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Éclair
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2.00
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Raspberry mousse cake
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2.95
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Fruit tart
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2.50
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Caramel mousse cake
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2.50
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Pear tart
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2.25
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Opera
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2.25
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Strawberry short cake
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2.25
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Individual Desserts
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Dark chocolate mousse with red berry sauce
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6.95
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White and cark chocolate mousse over orange meringue
w/ passion fruit sauce
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7.95
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Crème brûlée with mango and saffron
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7.95
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Mango Tatin (up side down caramel mango pie)
served with rum ice cream
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7.95
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Apple Tatin with cinnamon ice cream
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7.95
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Banana Tatin with white chocolate ice cream
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7.95
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Cream caramel
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5.95
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Cream caramel orange
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5.95
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Frozen caramel soufflé with raspberry and strawberry
sauce
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7.95
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Frozen Nougat with candy fruit and caramel croquant
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8.95
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Lemon gratin with strawberry and caramel sauce
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7.95
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Floating
Island
(poached meringue with caramel and toasted almonds) over vanilla sauce with raspberries
and strawberries
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7.95
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Banana flambé with rum, raspberry over crepe
and vanilla ice cream
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7.95
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Napoleon of passion fruits with blueberries and
raspberry sauce
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7.95
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Cakes for special occasions
minimum 8 to
10 people
Regular décor 3.95/person
With sugar and inscription 4.50/person
Vacherin, the southern specialty (cake with ice
cream, meringue and whipped cream )
Concorde (chocolate mousse in a chocolate meringue)vanilla
sauce
St Honore (Cake with pastry cream, whipped cream,
puff, caramel and puffed pastry)
Butter cream cake with genoise (the sponge cake)
flavored with coffee or chocolate or hazelnut
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Strawberry or any berry short cake
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Heavy chocolate ganache
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Chocolate mousse
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Fruit mousse or cake
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Fruit tart
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Cheese cake
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Carrot cake
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703-757-9300
Chef on duty:
$40.00/hour, minimum 3 hours
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