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Passed Hors d'oeuvre

Lobster “PLT” Crostini, Lobster Salad, Avocado, Pancetta

Fresh House Rolled Thai Vegetable Roll, Cilantro and “14 Carat” Vinaigrette

Anjou Pear Tartlet, Gorgonzola, Candied Walnut and Thyme

Goat Cheese Tartlet, Caramelized Onion, Rosemary

Butternut Squash Gnocchi, Sage Cream Sauce, Parmesan in Euro-Spoon

Yukon Gold Potato Latkes with Apple Relish and Crème Fraiche

Tuna Coronet, Roasted Shallot Crème Fraiche, Black and White Sesame Seeds

Olive Oil Poached Maine Lobster on Endive, Avocado, Ruby Grapefruit, Chervil

Brussels Sprouts, Whipped Herb Goat Cheese, Crispy Pancetta, Amuse Bouche Spoon

Traditional Deviled Egg or Smoked Salmon Deviled Egg, Chive Whipped Custard, Fried Caper & Dill

Foie Gras French Toast, Strawberry & Rhubarb Compote, Truffle Honey

Grilled Baby Lamb Chops, Blueberry Foie Gras Mousse

Smoked Salmon Napoleon, Pumpernickel Toast, Caviar

East Coast Oysters,

Spicy Grapefruit, Charcoal Salt

Duck Confit Ragout,

Crispy Polenta Cake, Fig Gastrique

Plated Dinners

First Course

Vanilla Scented Kabocha Squash Bisque

Poached Lobster and Winter Vegetable Timbale

Seared Foie Gras on Duck Ravioli

Dried Cranberry and Preserved Kumquat Gastric

Watercress and Apple Salad

Wild Mushroom Tart

Herb Salad, Balsamic Pistachio Brittle


Salad of Radicchio Trevisano, Mache and Arugula

Warm Chevre and Herb Fritatta

Monti Iblei Olive Oil and Aged Balsamic

Salad of Winter Greens with Red and Gold Beets

Warm Brie Croque Monsieur

Fresh Oranges and Toasted Pecans

Aged Sherry and Citrus Vinaigrette


Petite Filet of Beef

Pumpkin and Asiago Sformata

Wild Mushroom Tart, Green and White Asparagus Stack

Pinot Noir Jus

“ Duo of Lamb”

Provencal Crusted Rack of Lamb and Roast Stuffed Saddle of Lamb

with Arrowleaf Spinach and Piquillo Pepper Farci

Roasted Corn Flan and Haricots Verts

Pinot Noir Jus

Crispy Breast of Muscovy Duck and Leg Confit

Preserved Kumquats, Roasted Shallots and Fresh Chestnuts

Herb Polenta and Haricots Verts

Honey Ginger Glaze

Artichoke Crusted Halibut

Pave of Butternut Squash and Asiago

Star Anise and Blood Orange Vinaigrette


Egg Nog or Pumpkin Crème Brûlée, Gingersnaps, Sugared Cranberries

Gingerbread Trifle

Buttermilk Pastry Cream, Poached Pears, Chantilly

Hazelnut Panna Cotta

Dried Cherry Marmelatta, Hazelnut Biscotto

Marcona Almond & Brown Butter Financier

Poached Quince, Cranberry Coulis, Brown Butter Ice Cream

Valrhona Guanaja Ganache Tart

Cocoa Short Dough, Espresso Crème Fraîche, Edible Gold Leaf, Cocoa Nib Tuile

Bûche de Noël

“White Birch” Bûche de Noël, Vanilla Roulade, Vanilla Buttercream

Classic Bûche de Noël, Cocoa Roulade, Chocolate Buttercream

Either enhanced with Sugared Cranberries, Meringue Mushrooms


Caramel Coated Crème Puffs, Spun Sugar, Poinsettia Sugar Flowers

Gingerbread Trifle

Buttermilk Pastry Cream, Poached Pears

Chocolate-Caramel Bread Pudding

Buttered Rum Caramel, Chantilly

Sugar Plum Gallette

Puff Pastry, Baked Almond Cream Filling

Winter Berry Cobbler

Madagascar Bourbon Vanilla Crème Anglaise

Caramel Apple Spice Cake

Orange Cranberry Compote 

Warm Chocolate Pecan Tart

Autumn Spice Chantilly Cream

White Chocolate Raspberry Bread Pudding

Vanilla Ice Cream

Belgium Flourless Chocolate Truffle Cake

Salted Caramel Sauce

Lemon Orange Almond Cake, Cranberry Mascarpone Cream

Poached Anjou Pear Tart

Ginger Short Dough, Pastry Cream, Cranberry Gastrique

Hazelnut Tart

Almond-Hazelnut Short Dough, Frangelico Crème

Assorted Holiday Cookies:

Russian Tea Cakes

Espresso French Macaroons

Sparkly Snowflakes

Gingerbread Snow-people


Chocolate Crinkles

Coconut Macaroons

Molasses Spice

Chocolate Dipped Madeleines

Assorted Mini Pastries:

Holiday Cake Pops

Nut Tartlets

Pumpkin Cheesecake Bites, Goat Cheesecake Bites

Coconut Cupcakes

Chocolate Truffles