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EXAMPLE MENU

EXAMPLE THEMED MENUAperitif and Hors d’ouevresDuck Pate’ on rye toast points, capers and Cumberland sauceKir ua ChampagneSoupBisque de CrevettesLobster and Shrimp BisqueReleve’Canard a’ la BigaradeDuck La’orange with wild rice mirepoix Salades Simples MimosaField greens with asparagus tips, egg and herbs, served with garlic vinaigretteSorbetLemon champagne iceEntréeFilet de Boeuf ProvancaleTenderloin with stuffed mushrooms, tomatoes and French scalloped potatoesDessertCrepes Suzette with fresh strawberries and orange Cointreau sauce CoffeeFrench Roast

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Last Updated: 5th July 2010

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