Salmon Mousse · A delightful blend of Scottish salmon, thick cream, fresh dill and nutmeg. The platters will be ornamented with beautiful greenery to set off the delicate pink of the creamy mousse. The mousse will be served with thin wafers.
Goose Liver Patê · Baby goose livers delicately blended with imported cognac, fresh heavy cream and herbs, and served with freshly baked baguettes.
Potage Basquaise · Reknown throughout the Basque region of France. A stripped bass soup combine with a delightful blend of fennel, tomato, saffron, white wine and brandy.
Bay Scallops Arcos Style · Tender bay scallops simmered to perfection in a spicy Mulatto chili-base with tomatoes and green peppers.
Salade de Fontenay · A refreshing blend of Boston endive and radicchio served with a tart raspberry vinaigrette dressing.
Couronne de Soles · A French classic. Ring mold lined with strips of filet of sole encasing a mousse of fresh salmon. Brought to perfection by a sauce of diced shrimp in cognac.
Salade de Haricots Verts Provençale · Tender young green beans served atop julienne fennel, sliced plum tomatoes, Mediterranean olives, chervil and graced with a light garlic-basil vinaigrette.
Soufflé Grand Marnier · A traditional basic French souffle with Grand Marnier as a principal ingredient. Served hot.
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