HORS D’OEUVRES |
|
| priced per dozen for Cocktail Receptions, 3.5 pieces per person is recommended per hour |
|
| LYONNAISE TARTELETTE 34.00 | |
| savory leek, bacon, and goat cheese tart | |
| AHI TUNA CONES 48.00 | |
| avocado mousse | |
| LUMP CRAB CAKES 40.00 | |
| scallions, herbs | |
| PETITE CROQUE MONSIEUR 32.00 | |
| Parisian ham, Emmenthal cheese, Mornay sauce | |
| CROSTINI | |
| each 36.00 | |
| PROVENÇAL | |
| herbed goat cheese, olive tapenade, capers, red peppers |
|
| MUSHROOM | |
| arugula, balsamic glaze, blue cheese | |
| SHRIMP | |
| herbs, radish, lemon confit, cucumber | |
| GRILLED BROCHETTE | |
| each 40.00 | |
| BEEF | |
| Bordelaise sauce | |
| SHRIMP | |
| sherry vinaigrette | |
| CHICKEN | |
| honey garlic sauce | |
| BEEF SLIDERS 52.00 | |
| cheddar, Dijonnaise sauce | |
| SAUSAGE BITES 36.00 | |
| sliced sausage, mustard crème fraîche | |
| SMOKED SALMON TARTINE 48.00 | |
| lemon confit, crème fraîche | |
| FRIED CHICKEN MEATBALL 25.00 | |
| spicy tomato sauce | |
| PETIT QUICHE 32.00 (BRUNCH ONLY) |
|
| egg, bacon, cheddar | |
HORS D’OEUVRE PLATTERS |
|
| priced per platter serves 12 people |
|
| CHEESE PLATTER 83.00 | |
| imported and domestic cheese, crostini | |
| HOUSEMADE CHARCUTERIE 88.00 | |
| rustic country pâté, chicken liver truffle mousse | |
| CRUDITÉS 62.00 | |
| seasonal vegetable platter, pistou aïoli | |
| FRESH FRUIT PLATTER 62.00 | |
| selection of seasonal fruit | |
| LES HUÎTRES 38.00 | |
| raw oysters on the half shell, Champagne mignonette, lemon wedges, horseradish | |
| STEAK TARTARE 90.00 | |
| round steak, capers, shallots, Dijon | |
| FONDUE AUX FROMAGES 44.00 | |
| melted brie, blue, and goat cheese, bread, toast points | |
| SHRIMP COCKTAIL 48.00 | |
| housemade Left Bank cocktail sauce, lemon wedges | |
| TRUFFLE MAC AND CHEESE 52.00 | |
| breadcrumbs | |
MINI DESSERTS |
|
| priced per dozen | |
| LEMON TARTS 26.00 | |
| CHOCOLATE TARTS 26.00 | |
| MINI CRÈME BRÛLÉE 36.00 | |
| BLUEBERRY PANNA COTTA 36.00 | |
All menus are subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)
VERSAILLES BRUNCH |
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| Served Plated or Family Style 38.00 per person |
|
APPETIZER |
|
| FRUIT PLATE | |
| assorted seasonal fruit | |
MAIN COURSES |
|
| STEAK & EGGS | |
| marinated and grilled skirt steak, two sunny side up eggs, country potatoes | |
| GARLIC PORK SAUSAGE HASH | |
| spinach, mushrooms, blue cheese, country potatoes, sunny side up egg, hollandaise | |
| VEGETARIAN OMELETTE | |
| spinach, mushrooms, goat cheese, organic mixed greens, mustard vinaigrette | |
| FRENCH TOAST | |
| orange cream, mixed berry compote, maple syrup | |
DESSERTS |
|
| CRÈME BRÛLÉE | |
| rich vanilla bean custard, caramelized sugar crust | |
| FRUIT SORBETS | |
| seasonal flavors |
All menus are subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)
CHEVERNY LUNCH |
|
| 30.00 per person | |
APPETIZER |
|
| FONDUE AUX FROMAGES | |
| melted brie, blue, and goat cheese, Madeira wine | |
SOUP OR SALAD |
|
| add 5.00 to replace Appetizer or 10.00 for additional course |
|
| ONION SOUPE GRATINÉE | |
| baguette, Emmenthal cheese | |
| SALADE VERTE | |
| butter lettuce, fines herbs, shallots, Dijon vinaigrette | |
MAIN COURSES |
|
| BURGER AMÉRICAIN | |
| 1/2 lb beef, pommes frites | |
| CROQUE MONSIEUR | |
| jambon de Paris, Emmenthal, Béchamel, pain de mie bread, mixed greens | |
| CHICKEN SANDWICH | |
| brie, arugula, tomatoes, Dijonnaise, pommes frites |
|
| VEGETARIAN SANDWICH | |
| portobello mushroom, sun dried tomatoes, roasted peppers, red onion, goat cheese, mixed greens | |
DESSERTS |
|
| PUMPKIN CHEESECAKE | |
| crème Chantilly | |
VALENÇAY LUNCH |
|
| 38.00 per person |
|
SALAD |
|
| RIVE GAUCHE SALADE | |
| mesclun greens, Toybox tomatoes, pickled red onions, mustard vinaigrette |
|
MAIN COURSES |
|
| NIÇOISE SALADE | |
| seared Ahi, green beans, tomatoes, fingerlings, avocado, tapenade, anchovy, roasted red bell peppers | |
| MUSHROOM RISOTTO | |
| wild mushrooms, green beans, carrots, Parmesan, goat cheese | |
| BRASSERIE STEAK SALADE | |
| mixed greens, Toybox tomatoes, shaved radishes, fried onions, blue cheese crumbles, sherry dressing | |
| CHICKEN SANDWICH | |
| brie, arugula, tomatoes, Dijonnaise, pommes frites |
|
DESSERTS |
|
| CRÈME BRÛLÉE | |
| rich vanilla bean custard, caramelized sugar crust | |
| LES PROFITEROLES | |
| cream puffs, artisan vanilla ice cream, dark chocolate sauce |
All menus are subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)
CHEVERNY DINNER |
|
| 48.00 per person | |
SALAD |
|
| RIVE GAUCHE SALADE | |
| mesclun greens, Toybox tomatoes, pickled red onions, mustard vinaigrette |
|
MAIN COURSES |
|
| TROUT ALMONDINE | |
| brown butter, roasted almonds, baby spinach | |
| MUSHROOM RISOTTO | |
| wild mushrooms, green beans, carrots, Parmesan, goat cheese | |
| ROASTED CHICKEN | |
| mashed potatoes, green beans, jus de poulet | |
DESSERTS |
|
| LES PROFITEROLES | |
| cream puffs, artisan vanilla ice cream, dark chocolate sauce |
|
| FRUIT SORBETS | |
| seasonal flavors |
VALENÇAY DINNER |
|
| 58.00 per person | |
APPETIZERS FOR THE TABLE |
|
| choose two | |
| CHARCUTERIE PLATE | |
| housemade country pâté, chicken liver truffle mousse | |
| FONDUE AUX FROMAGES | |
| melted brie, blue, and goat cheese, Madeira wine | |
| PRAWNS PROVENÇALE | |
| tomato, Niçoise olives, basil, capers, Pernod garlic butter | |
| CALAMARI FRIT | |
| lemon, Dijon aïoli | |
SALAD |
|
| RIVE GAUCHE SALADE | |
| mesclun greens, Toybox tomatoes, pickled red onions, mustard vinaigrette |
|
MAIN COURSES |
|
| SALMON PROVENÇALE | |
| sautéed spinach, tomatoes, capers, Niçoise olives, fingerling potatoes, Pernod garlic butter | |
| ROASTED CHICKEN | |
| mashed potatoes, green beans, jus de poulet | |
| STEAK FRITES | |
| 8oz skirt steak, wild arugula, pommes frites, Bordelaise sauce *for parties of 20 or more: 8 oz skirt steak, mashed potatoes, green beans, Bordelaise sauce* |
|
| MUSHROOM RISOTTO | |
| wild mushrooms, green beans, carrots, Parmesan, goat cheese | |
DESSERTS |
|
| LES PROFITEROLES | |
| cream puffs, artisan vanilla ice cream, dark chocolate sauce | |
| FONDANT AU CHOCOLAT | |
| dark chocolate molten cake, chocolate sauce, artisan vanilla ice cream | |
FONTAINEBLEAU MENU |
|
| 68.00 per person | |
SALAD |
|
| SPINACH SALADE | |
| red grapes, goat cheese, toasted almonds, pickled red onions, sherry vinaigrette |
|
APPETIZERS |
|
| MUSHROOM TARTINE | |
| blue cheese, arugula, country levain bread | |
| SMOKED SALMON TARTINE | |
| goat cheese, pickled red onion | |
MAIN COURSES |
|
| SALMON PROVENÇALE | |
| sautéed spinach, tomatoes, capers, Niçoise olives, fingerling potatoes, Pernod garlic butter |
|
| DUCK BREAST | |
| red rice mirepoix, cranberry gastrique | |
| ENTRECÔTE BORDELAISE | |
| 10 oz Certified Angus Beef rib eye, mashed potatoes, seasonal vegetables, Bordelaise | |
DESSERTS |
|
| CRÈME BRÛLÉE | |
| rich vanilla bean custard, caramelized sugar crust | |
| FONDANT AU CHOCOLAT | |
| dark chocolate molten cake, chocolate sauce, artisan vanilla ice cream | |
VERSAILLES DINNER |
|
| 78.00 per person | |
APPETIZERS |
|
| SEARED SCALLOPS | |
| Chef's creation | |
| *vegetarian option available | |
SALAD |
|
| SPINACH SALADE | |
| red grapes, goat cheese, toasted almonds, pickled red onions, sherry vinaigrette |
|
MAIN COURSES |
|
| FILET MIGNON | |
| 6 oz Certified Angus Beef, truffle mashed potatoes, seasonal vegetables, green peppercorn sauce | |
| DUCK BREAST | |
| red rice mirepoix, cranberry gastrique | |
| SEAFOOD RISOTTO | |
| mussels, shrimp, scallops, crème fraîche, Parmesan, seasonal vegetables | |
DESSERTS |
|
| CRÈME BRÛLÉE | |
| rich vanilla bean custard, caramelized sugar crust | |
| FONDANT AU CHOCOLAT | |
| dark chocolate molten cake, chocolate sauce, artisan vanilla ice cream |
AMBOISE DINNER |
| Served Family Style or Stationed 42.00 per person |
APPETIZERS FOR THE TABLE |
| add 8.00 per person choose two |
| CHARCUTERIE PLATE |
| FONDUE AUX FROMAGES |
| STEAK TARTARE |
| CALAMARI FRIT |
SALADS |
| SALADE RIVE GAUCHE |
| SALADE VERTE |
ENTRÉES I |
| VEGETARIAN PASTA |
| ROASTED HALF CHICKEN |
| HOUSEMADE GARLIC PORK SAUSAGES |
ENTRÉES II |
| add 8.00 per person |
| SALMON |
| MAPLE LEAF FARMS SEARED DUCK BREAST |
| MUSHROOM RISOTTO |
SIDES |
| POMMES FRITES |
| SAUTÉED GREEN BEANS |
| SAUTÉED BABY SPINACH |
| MASHED POTATOES |
DESSERTS |
| CHEF’S SELECTION |
menu items subject to change based on seasonality and availability; consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)
CATERING |
|
| Parties to Go | |
APPETIZER PLATTERS |
|
| HALF PLATTERS SERVE 4 – 6 ppl FULL PLATTERS SERVE 10 – 12 ppl |
|
| CHEESE PLATTER | |
| French cheeses, croutons, seasonal fruit half 42.00 / full 73.00 |
|
| L'ASSIETTE DE CHARCUTERIE | |
| country pâté, chicken liver truffle mousse, traditional accompaniments half 47.00 / full 83.00 |
|
SALAD PLATTERS |
|
| HALF PLATTERS SERVE 4 – 6 ppl FULL PLATTERS SERVE 10 – 12 ppl |
|
| RIVE GAUCHE SALADE | |
| mesclun greens, Toybox tomatoes, pickled red onions, mustard vinaigrette half 37.00 / full 63.00 |
|
| SPINACH SALADE | |
| red grapes, goat cheese, toasted almonds, pickled red onions, sherry vinaigrette half 40.00 / full 85.00 |
|
ENTRÉE PLATTERS |
|
| HALF PLATTERS SERVE 4 – 6 ppl FULL PLATTERS SERVE 10 – 12 ppl |
|
| NIÇOISE SALADE | |
| seared Ahi, green beans, tomatoes, fingerlings, avocado, tapenade, anchovy, roasted red bell peppers half 90.00 / full 165.00 |
|
| SALMON | |
| seasonal vegetables, lemon beurre blanc half 130.00 / full 250.00 |
|
| POULET GRAND MÈRE | |
| quartered Rocky Jr natural chicken, jus de poulet, mashed potatoes half (8 pieces) 90.00 full (16 pieces) 180.00 |
|
| SKIRT STEAK BORDELAISE | |
| sliced skirt steak, cooked to medium, sauce Bordelaise, mashed potatoes Half (5-8 oz portions, sliced) 130.00 Full (10- 8 oz portions) 250.00 |
All menu items are subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)
KIDS MENUS |
|
| KID’S MENU I 13.00 per person |
|
MAIN COURSES |
|
| choice of | |
| MACARONI & CHEESE | |
| elbow pasta with cheddar cheese | |
| or | |
| FRIED CHICKEN TENDERS | |
| pommes frites | |
DESSERT |
|
| PETIT KIDS SUNDAE | |
| Vanilla ice cream, chocolate sauce, whipped cream | |
| KID’S MENU II 17.00 per person |
|
APPETIZER |
|
| FRUIT PLATE | |
| assorted fruits | |
MAIN COURSES |
|
| choice of | |
| FRIED CHICKEN TENDERS | |
| pommes frites | |
| or | |
| PETIT CHEESEBURGER | |
| cheddar cheese, pommes frites | |
DESSERT |
|
| PETIT KIDS SUNDAE | |
| vanilla ice cream, chocolate sauce, whipped cream | |
| KID’S MENU III 21.00 per person |
|
APPETIZER |
|
| FRUIT PLATE | |
| assorted fruits | |
MAIN COURSES |
|
| choice of | |
| MACARONI & CHEESE | |
| elbow pasta with cheddar cheese | |
| or | |
| FRIED CHICKEN TENDERS | |
| pommes frites | |
| or | |
| PETIT CHEESEBURGER | |
| cheddar cheese, pommes frites | |
| or | |
| SALMON FILET | |
| fresh vegetables | |
DESSERTS |
|
| choice of | |
| PETIT KIDS SUNDAE | |
| vanilla ice cream, chocolate sauce, whipped cream | |
| or | |
| PETIT KIDS SORBET | |
| duo of seasonal sorbet, palmier cookie |
All menu items subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)