French Wedding

This is a French menu inspired by my years in the hotel business in Napa and Sonoma. These dishes bring back memories of a favorite period in my career.

Choose 4-5 Canapés (Passed Hors D’Oeuvres), and 2 Proteins and 4 Sides

PASSED HORS D’OEUVRES
Prawns with scallions and Harissa.

Gougeres stuffed with Artichoke Mousse.

Goose Pate on Croustade with Cornichon.

Smoked Salmon with Avocado Mousse.

Medjool Dates stuffed with French Chèvre

Brined Scallops with Tart Apple julienne.

Steak Tartare on Croustade with Truffle Aioli.

Tuna Tartare on a Potato Crisp, Horseradish Aioli.

Heirloom Cherry Tomatoes-Pink Peppercorn Mousse.

Persian Cucumber-Smoked Salmon Mousse.

Galettes au Fromage-Warm Cheese Wafers with Cress.

Croquettes de Homard- Golden fried lobster dumplings.

STATIONARY (optional addition)
A rustic table of Sonoma- and Marin-made, French-Inspired Cheeses...varieties to be determined, flanked by my handmade French Charcuterie,
Duck and Venison Terrine, Wild Boar Saucisson and Jambon Sec..(like prosciutto)
Served with Dijon, Fig preserves and Sweet Red Pepper Relish
Crusty Loaves of Levain from B&B in San Anselmo.
+$10pp

SIDES (choose 4)

"Salade Lyonaise"
Romaine Hearts and Frissee with crisp Bacon, Shaved Red Onion and Farmers Cheese with a Dijon Vinagrette.

"Chou-Fleur aux Tomates Fraisches"
Tomato and Cauliflower Salad with Shallot and Lemon Dressing

"Crepes Bercy"
Tender Rolled Crepes stuffed with a creamy mixture of Aromatic Vegetables and Herbs and topped with Tomato Confit and Bechamel.

"Asperges Vertes"
New Asparagus Spears lightly blanched (bright green) and served with Lemon and Pepper.

"Haricots Vertes"
Baby Green Beans served with Butter, Shallots and toasted Almonds.

"Courgettes Normandine"
Local Squashes roasted with Garlic, Butter and French Bread Crumbs.

"Gratin Jurassien"
Classic French Potatoes, Cream and Cheese.

"Pommes Avec Pommes"
Green Apple and New Potatoes with Fines Herbes Vinaigrette, Served warm or "ambient" depending on weather.

"Gratin Pommes d'Terre Crecy"
French Potatoes and Parsnips with Stock and Butter.

"Poisson Grille a la Bretonne"
Grilled fillet of Salmon or Bass with White Wine Sauce and topped with delicate Julienne of summer Vegetables.

"Crevettes Nicoise"
Gulf Shrimp sautéed then topped with Olives, Herbes and Tomatoes.

"Moules a la Mariniere"
Mussels with White Wine, Pernod, Herbes and Shallots.

"Quenelles de Saumon"
Delicate Creamy Salmon Mousseline with Pink Peppercorn Burre Blanc.

PROTEINS (choose 2)

"Civet du Boeuf a la Nicoise"
Braised Grass Fed Brisket with Capers, Olives, Orange Zest and Basil.

"Boeuf a la Catalane"
Boneless Short Ribs with Tomatoes, Padron Peppers, Marjoram and Garlic.

"Carbonnades a la Flamande"
Slow Roasted Sirloin with Belgian Ale, Onion and Brown Sugar Sauce.

"Entrecôte a la Sevigne"
Small Grilled Steaks with Rosemary, Lemon and Butter served over sautéed Escarole.

"Tournedos a la Bordelaise"
Sautéed petit Loin Steaks with a deep red wine sauce enriched with roasted beef marrow, served “en Maillot" bed of baby carrots and turnips

French Bread and Butter

PRICING

Over 50 guests $75pp for food.

Under 50 guests - Contact us for price.

Special pricing for a plated or family style menu is available. Please inquire.

Staff at $375 per for the day.

INCLUDED:

Mobile Kitchen, if needed. Buffet Serving and Cooking Equipment. Plates, Silverware, Napkins. Water Glass, Wine Glass. Cake Service, compostable.