Chef Laura Durand

Beef Carpaccio, arugula, pecorino, toasted pine nuts

Grilled bread, camembert, bruschetta OR blistered tomatoes and caramelized onion

Mezze Platter: assorted Olives, fruit, nuts, feta, homemade hummus, tzatziki served with warm pita and crostini

Scallop crudo with lemon and salt

Customizable Charcuterie board: Assorted cheeses, olives, cornichons, salami, prosciutto, jam, fruit, nuts with warm breads and crostini

Tuna tartare (Asian) served with potato chips or crostini

Baked Brie or camembert: sliced apples, crostini

Seasonal fish ceviche: lime, avocado, red onion, jalapeño, cilantro,

Crudités platter (beet dip, hummus or creme fraiche w/herbs) celery, carrot, cucumber, bell pepper, baby tomatoes, breakfast radishes and fennel/or salad turnips

Seasonal fish crudo with avocado, mint and pistachio

Smoked salmon toasts: goat cheese, caper pesto

Charred crostini with ricotta and caramelized onions

Sautéed mushroom toasts with thyme and walnuts

French style Beef tartare, pickles

Fried halloumi bites with herb pesto

Zucchini tartare

Roasted beets, feta and mint

Salmon tartare, French style

Brown butter scallops with parsley and lemon (small plate)

Seared tuna, mango salsa

Zucchini carpaccio, parmesan and lemon served with Arugula

Local farm butter lettuce, pear, gorgonzola and toasted pumpkin seed

Caprese salad, tomatoes (heirloom if in season), bocconcini mozzarella, balsamic reduction, basil

Shaved asparagus salad with arugula and torn burrata (Seasonal)

Crudo of choice as a first course

Local farm crunchy lettuce mix: radish, shaved fennel, dill, French vinaigrette

Hot or Cold seasonal Vegetable soup

Beet Carpaccio, goat cheese and dill

Choose a protein: Beef, Veal, Lamb, Chicken, Duck, Rabbit, Turkey (Parties over 6 should choose 2)

Choose Seafood (season dependent): Scallops, Black Sea bass, striped bass, halibut, swordfish, tuna, salmon, prawns

Side dish to go with main: Grilled/Blistered Vegetable: Choose from: green beans, shishito peppers, eggplant, zucchini or other seasonal veggies

Grilled skirt, hangar or strip steak (chimichurri)

Rabbit à la Moutarde/Rabbit with mustard sauce * Additional charge

Filet Minion (beef tenderloin) with shallot tarragon compound butter or chimichurri * Additional charge

Salmon with blistered tomatoes and lemon salsa verde

Side dish to go with main: Crispy smashed tarragon potatoes, boiled red potatoes with herb salsa, rosemary roasted potatoes

Side dish to go with main: Grilled/Blistered Vegetable: Choose from: asparagas, green beans, shishito peppers, eggplant, zucchini or other seasonal veggies

Side dish to go with main: quinoa, orzo, or wild rice salad with nuts (optional), sautéed leeks, mushroom &,herbs..customizable based on menu

Oven roasted rosemary rack of lamb, celeriac purée (or spaghetti squash), mint pesto

Customized purée to your protein of choice: celeriac, parsnip, sweet potato, cauliflower, butternut squash

Pan seared duck breast with 5 spice and fig confit

Endive, fennel and radicchio salad, Parmesan

Chicken: whole roasted, 1/4 or thighs, (Chicken flavors: cumin citrus, roasted sumac, provençal herbs)

Side dish to go with main: Sautéed garlic spinach, lemon

Side dish to go with main: whole roasted cauliflower with hazelnut dukkah

Side dish to go with main: Crispy brussels sprouts, garlic and lemon

Side dish to go with main: Oven roasted seasonal squashes, tri-colored roasted carrots or sweet potatoes, served with labneh

Chocolate flourless cake

Mini lava cakes

Poached pears with vanilla ice cream

Blueberry cardamom crumble or seasonal fruit crumble of choice with vanilla ice cream

Carrot cake or flourless carrot cake

Caramelized apples, cognac, vanilla gelato

Mini chocolate pots de creme

Platter of assorted French cheeses, warm bread

Seasonal berries, whipped vanilla crème

Almond and orange cake

Madeira cake with fruit compote (your choice)