Event: Alumni Dinner

Bar
Selection of red and white wines.      
Beer : National Boh, Amstel light, Heineken, Sam Adams, Stella Artois
Non-alcoholic iced tea with fruit , spring and carbonated waters.

Hors d'oeuvre
Herb Goat cheese and sweet piquillo on baguette
Marinated shrimp and guacamole on tortilla round
Miniature quiche Lorraine, vegetarian and non vegetarian

Entrees
Roasted Cornish Game Hen with Cassis-balsamic reduction
Sauteed Green Beans with garlic, parsley and breadcrumbs
Slow-roasted baby potatoes with thyme and shallots
For vegetarians: Ravioli with cheese and spinach, pesto parsley

Salad
Mesclun salad with goat cheese, pears and walnut vinaigrette

Dessert:
Cake from Patisserie Poupon

 

Event: "An Evening in Paris"

Hors d'oeuvre
Foie gras with brioche slices
Baby tarts of Caramelized onions
Paté de campagne and rillettes on baguette with minced tomato
Grilled oysters on skewers
Canoes of baked apples, walnuts and blue cheese

Entrees
Duck confit with figs
Asparagus with Orange- Butter Sauce
Fresh Peas with herbs and spring onions
Potatoes simply baked with goose fat and parsley

Salad
Arugula salad with house vinaigrette

Cheeses
Triple Crème Brillat- Savarin, Bleu d'Auvergne,
Brie from Ile De france, Tomme de Savoie, Montrachet

Desserts
Flowerless Chocolate cake
Strawberry tartlets.

 

Tapas menu

Goat cheese balls with Acacia Honey and sweet caramelized onions
Olive oil poached shrimp with lemon anchovy mayo
Slice toasted bread, rubbed with tomato, topped with Manchego.
Chicken wings with dried fruit
Warm Spinach with pinenuts and currants
Stewed chickpeas (guisat de cigrons)
Mussels on half-shell with tomato vinaigrette
Leeks Romesco with crumbled Garrotza cheese

Desserts
Strawberries with Marsala
Flan a la Azafrán

Wine  preferred
Spanish wines
Beer from Spain

 

Event: Commencement celebration Brunch Menu

Gourmet Coffees and Teas
Pomegranate and Orange Juice with orange blossom water
Mimosas
Bottled spring water.

Mini brioche sandwiches, assorted, with vegetarian options
Smoked Applewood bacon and egg flan on puff pastry
Smoked Salmon Platter with crème fraiche, capers, lemon, tomato on the side.
Breakfast sweets assorted from Patisserie Poupon. and bagels
Berries with fresh whipped cream on the side
Mango with ginger and pink peppercorns

 

Spring Wedding Menu, Small Plate Style

Threads of duck breast with chipotle sauce on a wonton leaf
Goat cheese balls with caramelized onions and acacia honey
Vegetarian Tartlets
Olive oil roasted shrimp with lemon-anchovy aioli
Grapefruit, garden pea, and peppermint amuse-gueule
Asparagus with orange butter
Shredded Pork with pomegranate and orange on mini brioche
Haricots verts, Provencal style
Watercress and endive salad with walnuts

Croquembouche with strawberries

 

Brunch Menu

Cinnamon French toast with Fruit compote, made with brioche
Roasted Apples or pears in wine
Tunisian Organic Omelette with sausage, potato and peppers
Mango with red pepper and ginger
Roasted salmon, Catalan style (orange juice, orange zest, olive oil, capers, dill) served on a bed of spinach
Slow-roasted new potatoes with thyme and rosemary