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Food Gallery

Coulibiac of salmon, salmon in puff pastryFilet mignon bordelaiseSupreme of chicken on Three Red Vegetable CompoteScallops with Pea Sauce, Carrots Vichy, and Wild Rice with Apple and Pine NutsRack of LambHalibut with herbsSalmon with Red Pepper and Onioni SauceHors d'oeuvreWild mushroom vol au ventBeautiful appointmentsChilean sea bass with orange butter sauce and balsamicHors d'oeuvreMiso glazed salmon garnished with melted red vegetablesSupreme of chicken with white wine bordelaise sauceDessert medley on painted plateSea bass with orange and balsamicDecorated strawberries and other buffet dessertsFilet mignon bordelaise with individual potatoes AnnaGinger lime chicken with saffron riceSupreme of chicken with Dijon and tarragonOur saffron rich paella with shrimp, chicken, chorizo, peas and peppersEmerald shrimp with tequila lime sauceLemon miso glazed salmon with saffron sauceHors d'oeuvreBUFFET FILET MIGNON WITH SAUCESSPRING LAMB  STEW WITH PEARL ONIONS AND CARROTSAn Elizabethan Dinner starting with a Beet Salad like no other!Sea Bass EntreeUnusual vegetable saladSalmon EntreeFilet Mignon EntreeSpecial dessert of Cupcakes and fruitMiniature DessertsIndividuaol chocolare cakes with molten centerMiniature desserts 8_16c65 1_3e8af 2_9e1af 3_9eef4 5_b4b3a
COULIBIAC OF SALMON FILET MIGNON BORDELAISE Supreme of chicken on Three Red Vegetable Compote Scallops with Pea Sauce, Carrots Vichy, and Wild Rice with Apple and Pine Nuts RACK OF LAMB HALIBUT WITH HERBS Salmon with Red Pepper and Onioni Sauce HORS D'OEUVRE WILD MUSHROOM VOL AU VENT BEAUTIFUL APPOINTMENTS CHILEAN SEA BASS WITH ORANGE BUTTER SAUCE AND BALSAMIC HORS D'OEUVRE MISO GLAZED SALMON GARNISHED WITH MELTED RED VEGETABLES SUPREME OF CHICKEN WITH WHITE WINE BORDELAISE SAUCE DESSERT MEDLEY ON PAINTED PLATE SEA BASS WITH ORANGE AND BALSAMIC DECORATED STRAWBERRIES AND OTHER BUFFET DESSERTS FILET MIGNON BORDELAISE WITH INDIVIDUAL POTATOES ANNA GINGER LIME CHICKEN WITH SAFFRON RICE SUPREME OF CHICKEN WITH DIJON AND TARRAGON OUR SAFFRON RICH PAELLA WITH SHRIMP, CHICKEN, CHORIZO, PEAS AND PEPPERS EMERALD SHRIMP WITH TEQUILA LIME SAUCE LEMON MISO GLAZED SALMON WITH SAFFRON SAUCE HORS D'OEUVRE BUFFET FILET MIGNON WITH SAUCES SPRING LAMB STEW WITH PEARL ONIONS AND CARROTS An Elizabethan Dinner starting with a Beet Salad like no other! Sea Bass Entree Unusual Vegetable Salad Samon Entree Filet Mignon Entree Special Dessert with Cupcakes and Fruit Miniiature Desserts Individual chocolate cakes with molten center Miniature desserts
Our MENUS ARE VERY ECLECTIC, AFTER MANY YEARS OF COLLECTING FAVORITES.

In the slide show above you will see some of our culinary creations of various styles and from different eras and lands. Some of our selections are updated presentations or spins on classic dishes, and some are our own inventions. We love the classic sauces: a rich bordelaise, a cream sauce with Dijon and tarragon, a blanquette with a veal stew, an orange in butter sauce, a reduced balsamic, a ragu. We like to be generous with flavorful sauces, and we stay away from weird combinations and too precious arrangements. We have a fondness for making individualized preparations like vegetable timbales, molten center cakes, and potatoes anna. We are generous with beautiful seasonal vegetables.  THESE DAYS WE RESPOND BEAUTIFULLY TO GUEST FOOD RESTRICTIONS!

SOME OF OUR CUISINE COULD BE CALLED CUISINE BOURGEOISE, ACCORDING TO A RECENT MAGAZINE ARTICLE.

According to a 2016 article in "One Life", Sotheby’s international magazine, the latest rage in Paris is Cuisine Bourgeoise.  That name represents some of our cuisine.  An example of our Cuisine Bourgeoise is our Blanquette de Veau, on our menus since the 1970's. The name can apply to foods from other countries too. In Spain it might be their northern dishes that are sometimes called Grandmother’s Cuisine.  Here’s the quote:  

"FOODIE'S GUIDE TO PARIS: A classic French style of cooking is making a mouth-watering comeback in the City of Light.  La Cuisine Bourgeoise, the classic French cuisine Julia Child first popularized in the US 55 years ago, is suddently back in fashion. Characterized by rich sauces and eleborate cooking techniques, the cuisine is being resurrected – and revised – by a new generation of chefs."