Food Gallery

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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 HORS D'OEUVRE SPRING LAMB STEW WITH PEARL ONIONS AND CARROTS HORS D'OEUVRE BROOK TROUT WITH LEMON AND BUTTER SAUCE CHOLLAH FRENCH TOAST WITH BANANAS FOSTER FOR A BREAKFAST, SERVED WITH FRITATA AND CHICKEN SAUSAGES At one event, smaller tables of appetizers dotted our space. An Elizabethan Dinner starting with a Beet Salad like no other!
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 prefer 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 eschew weird combinations of 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. But this name can apply to foods from other countries. In Spain it might be their northern dishes that are sometimes called Grandmother’s Cuisine. An example is our Blanquette de Veau, on our menu since the 197's!  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."