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LA VILLE REINE | THE QUEEN CITY $ 135
ENTRÉE Bouillabaisse | The
Maritimes Seafood | Haddock | Mussels | Clams | Squid | Saffron | Fennel | Tomato Poulet Baqueise | Espelette Pepper | Bell Peppers | Tomatoes Blanquette De Veau | Veal | Carrots Mushrooms | Pearl Onions | Cr è me Fra î che | Egg Yolk Tartiflette | PEI Potato | Smoked Bacon | Reblochon Cheese | Chardonnay Confit Byaldi | Tomatoes | Zucchini Aubergines | Bell Peppers | Red Onion | Herbs Haricots Vert Amandine | Season Green Beans | Almonds | Herbs
APPETIZER
Ham | Saucisson Sec | Salami
Nicoise Salad | Albacore Tuna Potato | Green Beans | Egg Tomatoes | Olives | Mustard Vinaigrette
RACLETTE CHEESE | Live Station Chef ’ s fee of $ 175 per hour . ` One chef required per 50 guests
Boiled Potatoes | Cornichons | Pickled Pearl Onions
From The Grill : Asparagus | Zucchini | Shrimp | Red Bell Peppers Croque Monsieur | B é chamel | Ham | Gruyere Cheese | Parmesan | Thyme Tarte Flamb é | Lardons | Yellow Onion | Cr è me Fra î che | Emmental Cheese
DESSERT
Paris Brest Opera Lemon Meringue Baba Au Rhum
SOUP
Classic French Onion Soup | Gruyere Cheese | Frilled
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