chef amy
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sample menus
pricing
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FIRST COURSES
Seared sea scallops with lardons and brandied leeks
Crab cakes with spicy remoulade sauce
Goat cheese soufflé with sautéed mushrooms
Mussels with fennel, white wine, and saffron
Seared foie gras with roasted pears and balsamic reduction
SALAD AND SOUP COURSES
Gourmet greens salad with Dijon vinaigrette and garlic croutons
Spinach and arugala salad with shaved parmesan cheese, mushrooms, and lemon olive oil dressing
Butter lettuce with lardons, roasted beets, Stilton, and herb vinaigrette
Squash and apple soup with cider cream
Cream of wild rice soup with crisp bacon
MAIN COURSES
Beef tenderloin with red wine sauce
Seared duck breasts with port sauce
Herb crusted rack of lamb
Sea bass filet with Portobello mushroom sauce
Poached lobster with brandy cream
ACCOMPANIMENTS
Pureed Yukon gold potatoes with roasted garlic
Potato and wild mushroom gratin
Risotto with leeks and mascarpone
Crispy herbed polenta
Creamy mashed butternut squash
Roasted root vegetables
Butter braised asparagus
Sauteed spinach with shallots, pine nuts, white wine, and golden raisins
Green beans with shallots and bacon
DESSERT COURSES
Almond kirsch torte with fresh berries and mascarpone cream
Molten chocolate cake with raspberry sauce and vanilla bean ice cream
Pear and ginger galettes with ginger ice cream
Chocolate custard filled profiteroles with vanilla sauce
Pecan tart with honey ice cream
Catering Services
Catering Pricing
