The listings that follow are just a small sample of selections you might enjoy, however, Patrice will meet with you to compose a menu from the specific cuisines of your choosing.
Appetizers & Starters
Fresh Maine Crab Cakes served with a tangy remoulade
Glazed, pan-seared scallops served on jicama slaw
Broiled Goat Cheese Cakes on wilted arrugula dressed with Green Goddess
Asparagus Napoleon - Poached and tucked into puff pastry
served with fresh hollandaise
Lobster Bisque. A recipe from my favorite Paris Brasserie
Velvety smooth with the luxurious tastes of
lobster and sherry. Loaded with Maine lobster
Canapés
Caviar and Mascarpone Mini Canolis
Savory zucchinni and Chevre cake with Sun dried tomato butter
Fresh Tomato with Basil Bruschetta
Thai roasted Shrimp withTropical Barbeque sauce
Mini beef Wellington
Entrées
Poached Salmon served with a creamy cucumber sauce
Pan-seared Atlantic Salmon with our delectable home made Ponzu glaze
Ancho cinnamon Pork tenderloin with Barbeque Demiglace
Roasted Lobster Paella with mussels, clams, chourice sausage and shrimps, stewed in saffron rice
Grilled Filet Mignon on a stack of grilled vegetables and garlic mashed potatoes
Roasted Rack of Lamb Persillade with herb roasted new potatoes and a tarragon jus
Seared Duck Breast served with a juniper berry glaze
Surf &Turf: NewYork strip fanned around seafood stuffed potatoe puree, topped with a lobster beurre blanc
Pad-Thai chicken and shrimp poached in a light and spicy coconut sauce, served over Thai cellophane noodles
Baked Haddock crusted with buttered Ritz crumbs and perfectly seasoned
Vegetarian Entrées
Polenta Napoleon stacked with grilled vegetables, sautéed spinach and roasted portabellas, drizzled with balsamic syrup
Mediterranean Risotto creamy Arborio rice with marinated artichokes hearts, pepperoncinis, olives and figs, finished with a fine feta cheese and herbs
Sauteed Farfalle pasta with roasted seasonal vegetables finished with capers,
kalamata olives, wine and shaved Parmesan
Platters & Landscapes
Fruit & Cheese Platters: A selection of imported fine cheeses, seasonal fruits and freshly baked artisan breads
Mediterranean Platter: A mouthwatering display of grilled vegetables, hummus, babaganoush, couscous, marinated olives and mushrooms accompanied by pita chips
Smoked Salmon Platter with the classic garnishes, capers, egg, minced onion with toast points
Antipasto Platter: Brimming platter of grilled and roasted vegetables, marinated artichokes,white bean relish and fresh buffalo mozzarella
Crudités Platter: An array of fresh cut vegetables, raw and steamed, served with your choice of dips
Desserts
Mousse au Chocolat
Crème Brulée
Tarte au Citron
Crème Caramel
Pear frangipane tart.
Patrice Gerard PCEC
European Classically Trained Personal Chef
“Whole World Cuisine at Your Table”
(603) 608-8883
Call for a free consultation and current menu.
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