A Pork pate, a spread to serve room temperature, usually served with French Baguette, Mustard, Tabasco, Cornichons and Cocktail onions and a Rhone red wine
Pork shoulder slowly simmering for several hours with onions, bay leaves
You can also order a larger terrine of Mousse of Chicken Livers in a ramequin of 18 ounces at $25 It will be enough for 25people Pick what you like and make your own bag, email to DdeClaudine@aol.com
Mousse of Chicken Livers 6 ounces $10
Toasted French Baguette $ 2
Onion Jam 4 ounces $12
Gherkins and Cocktail onions 7 ounces $ 6
Rillettes and tabasco 8 ounces $11
Melba toast 32 count $ 4
Dark Chocolate Truffles 12 ounces $16
Dark Chocolate Truffles 5 ounces $ 9
All products are perishable and need to be refrigerated.
The Rillettes,. . the Chicken Livers and the Chocolate Truffles have to be used in the next two weeks after purchase.
If not, they will freeze very well.
FOIE GRAS
A terrine of Foie Gras marinated in Sauternes Wine, will serve 8 people, served with onion jam toast and "Sel de Guerande" $225 (please order one week ahead)
A FEW FESTIVE ZAKOUSKIS
Both of those 1 and 2 below will have to be heated in the oven.
1 Ramequins of Belgium Endives, Ham and Bechamel sauce au gratin $8
2 Gratin of Scallops on a bed of Belgian Endives or leeks served in a scallop shell $8
All of those below are served on a tray to pass around, $6 per person
3 Smoked white fish with horseradish sauce in a Martini mini glass
4 Cold mussels in a mustard vinaigrette served in a Chinese spoon $6 cold
5 2 salmon, baked and smoked and horseradish mayonnaise in a mini martini glass
6 or with sour cream, green onions and capres $6 cold
7 3 snails in a garlic parsley butter in a mini martini glass $6 warm
8 Mushrooms in a cream and Madeira sauce in a Chinese spoon $6 warm
10 3 oysters in a cocktail sauce in a mini martini glass $6 cold
11 Marinated Sashimi tuna served in a mini martini glass $6 cold
12 Shrimp on a bed of couscous in a Ginger Curry sauce in a martini mini glass $6 cold
13 Crab, Grapefruit and avocado served in a mini martini glass $6 cold
14 Terrine of Mousse of chicken livers $11 will serve 10 - Onion Jam $10 , or cornichons and cocktail onions, Grilled baguettes slices $2,
15 15 Steak Tartare on a melba toast
16 Thinly sliced London Broil, marinated in a teriyaki sauce and grilled 2.5 Lb $35
17 Meatloaf, porc and veal, with onions and rosemary, 3 lbs $25
MAIN COURSE PER PERSON
Osso Bucco, $30pp
veal shanks simmered with vegetables and white wine, served with pasta.
Coq au vin $30pp
Marinated in wine and flambé with cognac, served
with mushrooms and pearled onions, Celeriac and potato puree
Navarin de mouton $30pp
Stewed lamb shoulder, cooked with turnips, green beans, carrots
and peas served with “grenaille” potatoes
Bœuf Bourguignon $30pp
Beef marinated and served with a wine sauce with pearled onions and mushrooms served with potato and celeriac puree.
Filet of Beef tenderloin $35pp
Gratin of Belgian endives
Sautéed new potatoes
Watercress.
Pave of Salmon $30pp
Mashed potatoes
Fennel in a cream sauce
Caramelized tomatoes
Chili for 10, including sour cream. cheese, hot sauce, crackers, baguette $120
DESSERTS
Poached pear $15
Simmered in red wine, cinnamon, orange and lemon rinds
served with Chantilly and a reduction syrup, toasted almonds slices
Tiramisou $15 The real deal, soaked in coffee, brandy and kalhua, served in an individual balloon glass with Chantilly and chocolate shavings
Chocolate Mousse $15 Totally decadent chocolate mousse with a hint of cognac, and topped with Chantilly, a little raspberry coulis and a few raspberries. Served in a individual balloon glass
Pear pie for 8 people $35 Served with a Pear Brandy Chantilly
