A Country Breakfast

Fruit Salad with Tarragon Syrup

Baked Eggs
with
Gruyere and Leeks

French Toast Supreme

Maple Pepper Bacon
and
Fennel and Garlic Sausage Patties

Breakfast Bread Basket

Fresh Squeezed Orange Juice
and
Fresh Ginger and Pear Juice

French Press Coffee

A Ladies Luncheon

Seared Scallop and Grapefruit Salad
with
Pear and Herb Vinaigrette

***

Fresh Pappardelle
with
Wild Mushroom Confit

***

Lemon Sorbet in Tuille Cookie Shells
with
Fresh Berries

An Afternoon Tea

Assorted Tea Sandwiches

Cucumber
Egg Salad
Tomato and Ham
Smoked Salmon Pinwheels
Rainbow
Brie, Walnut and Watercress

***

Cheese Scones with Devonshire Cream
Strawberry and Apricot Jams

Marble Cake

Banana Nut and Date Bread

Madeleines

Raspberry Tart

***

Selection of Herbal, Green and Black Teas

A French Tasting Menu

Crudité Aioli
Pissaladiere

Poached Salmon Napoleons

Shrimp and Scallop Brochettes
with
Fresh Basil Sauce

Zucchini Vichyssoise

Warm Mushroom
and
Prosciutto Salad

Poussin with Calvados and Cream

Figs with Melted Goat Cheese

Tarte Tatin, Ladyfingers
&
Sea Salt Caramels

Italian By The Fire

Baked Brie with Crackers and Antipasti

Caprese Salad

Heirloom Tomatoes, Fresh Basil and Fresh Buffalo Mozzarella

***

Osso Bucco with Gremolata

Risotto Milanese

Roasted Asparagus with Speck & Dolceilatte Cheese

***

Pistachio Italian Ice Cream, Grand Marnier Macerated Berries,
and Coconut Macaroons

A Thai Dinner Buffet

Fresh Spring Rolls
Fried Spring Rolls
Chicken Satay

Shrimp & Mushroom Soup

Pepper Steak
Red Chicken Curry
Garlic Shrimp
Vegetarian Delight
Phad Thai
Steamed Jasmine Rice

Thai Fried Bananas
Thai Ribbons

A Formal Affair

Hors d'Oeuvres

Tempura Squash Blossoms Stuffed with Crab
with
Hoisin Butter Sauce

Full Caviar Service

First Course

Puree of Spinach Watercress Soup

Second Course

Champagne Rosemary Sorbet

Third Course

Individual Beef Wellington
with
Dijon Port Sauce

Steamed Asparagus and Baby Carrot Bundles

Fourth Course

Butter Lettuce and French Feta Salad

Fifth Course

Citrus Infused Meringue Hearts
filled with
Mascarpone, Tropical Fruit and Chocolate Sauce

Business Dinner

Hors d'Oeuvres

Pissaladiere Bites

Brie & Papaya Mini Quesadillas

Goat Cheese, Pear & Walnut Crostini

First Course

Minted Pea Soup with Cheese Staws

Second Course

Pesto Stuffed Chicken Breasts with Cherry Tomatoes
on a bed of

Flageolets with Garlic Confit

Vegetable Ribbons

Third Course

Chocolate Jasmine Pot de Creme

Engagement Party

Roasted Vegetable Tower
with Passionfruit Vinaigrette

Seafood Andouille Paella

Mâché & Lemon Stilton Salad
with Rice Wine Vinaigrette

Crusty French Baguette

Bing Cherry Cheese Tart