Lunch Entrees | |
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First Course (Choose One) |
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Provençal "Pistou" Soup, Carrot Ginger Soup, Tomato Basil Soup |
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| Field Green Salad | |
| Endive Salad with Blue Cheese and Walnuts | |
| Haricots Vert and Fennel Salad | |
| Frisee Salad with Goat Cheese and Roasted Tomatoes | |
| "Petatou" of Goat Cheese with Basil | |
| Wild Mushrooms Timbale with Herbed Sauce | |
| Provençal Tart with Goat Cheese | |
| Fresh Tomato Tart with Basil Oil |
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| Second Course (Choose One) |
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| Roasted Breast of Chicken with Lemon Sauce and Cous Cous with Dried Fruits | |
| Traditional Coq au Vin with Prosciutto Mashed Potatoes | |
| Poached Salmon with Assorted Salads and Sauce Vierge | |
| Carpaccio of Beef with Parmesan and Basil Oil | |
| Grilled Salmon with a Tomato Tarragon Sauce | |
| Civet of Duck Legs with Green Peppercorns | |
| Roast Beef au Jus with Gratin Dauphinois | |
| Roasted Baby Chicken Sauce Diable | |
| Navarin of Lamb with Olives |
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| Dessert (Choose One) |
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| Peach Cobbler | |
| Chocolate Banana Cream Tart | |
| Apricot with Mocha | |
| Assorted Fruit Tart | |
| Carolina Chocolate Raspberry | |
| Mini Pastries |
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New York |
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The Hamptons |
Park Avenue Catering ©