Chef Bernard Dervieux has created the following special menus for your private dinner event.
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1 Chef Bernard Dervieux has created the following special menus for your private dinner event. You may select one of the menus below, or we can customize a menu for you to fit your special occasion. We will gladly personalize your menu and add your company logo and/or personal message for you. Please contact Michelle Gernand for further assistance Michelle@CuistotRestaurant.com or Please contact our sommelier David Yaquinto for wine assistance: David@Cuistotrestaurant.com or
2 Dinner Menu 1 1 st course Homemade Soup of the Day Seasonal Baby Field Greens with House Dressing 2 nd course Roasted Sirloin of Beef Sauce Marchand de Vin Sliced Steak in Red Wine Sauce Grilled Fresh Scottish Salmon Over Whole Grain Couscous Pilaf and Topped with Petite Citrus Salad Fresh Chicken Breast Stuffed with Imported Cheeses and Steamed Spinach and Natural Juices 3 rd course Valrhona Chocolate Mousse Cake With Fresh Raspberries
3 Dinner Menu 2 1 st course (Choice of one) Wild Mushroom Soup with Chives Classic Caesar Salad with Grana Padano 2 nd course Beef Tenderloin With Green Peppercorn Cognac Sauce Loup de Mer Feuilleté Seabass in a Light Pastry with Herb Lemon Sauce ganic Chicken In Aged Red Wine Vinegar Sauce with Vegetables Lobster Ravioli with Truffle and Chive Sauce 3 rd Course Chocolate Mousse Cake With European Dark Chocolate and Fresh Raspberries
4 Dinner Menu 3 1 st course Seasonal Tomato Salad With Fresh Herbs from Our Garden and Garlic, Lemon Juice, Arugula and Shaved Parmesan Lobster Ravioli with Truffle and Chive Sauce 2 nd course Grilled Filet of Beef With Aged Red Wine Vinegar Sauce, Purple Shallots and Ciboulette Chicken with Imported Morel Mushrooms Slow Cooked in its Natural Juices Grilled Fresh Scottish Salmon Over Whole Grain Couscous Pilaf and Topped with Petite Citrus Salad Duck Breast Roasted Pink And Leg Confit with a Truffle Sauce Handmade Fresh Vegetable Ravioli With a Mêlée of Garden Vegetables and White Truffle Oil 3 rd course Raspberry Feuilleté Vanilla Custard and Fresh Raspberries in a Light Shell on a bed of Warm Caramel, surrounded by Fresh Raspberries
5 Dinner Menu 4 1 st Course Spinach Salad With Roasted Pecans, Roquefort, Asian Pears and anges In Balsamic Dressing Wild Mushroom Soup with Chives 2 nd Course Grilled Filet of Beef With Aged Red Wine Vinegar Sauce, Purple Shallots and Ciboulette Fresh Chicken Breast Stuffed with Imported Cheeses and Steamed Spinach and Natural Juices Seasonal Seabass Grilled Over Bamboo Rice, Ginger, Fresh Herb Vinaigrette and Chinese Lettuce Salad Roasted Rack of Lamb With Fresh Rosemary and Natural Juices 3 rd Course Raspberry Feuilleté Vanilla Custard and Fresh Raspberries in a Light Shell, Laid on a Bed of Warm Caramel
6 Dinner Menu 5 1 st Course Avocado Fan with Warm Goat Cheese in a Shallot, Olive Oil and Cracked Peppercorn Dressing Salad "Mikado", A Vegetable Fan of French Beans, Avocado, Vine Ripened Tomatoes with Balsamic Vinaigrette Dressing Classic Caesar Salad with Grana Padano Wild Mushroom Soup with Chives 2 nd Course Grilled Filet of Beef with Aged Red Wine Vinegar Sauce, Purple Shallots and Ciboulette Lobster Pot Pie with Fresh Maine Lobster And Tender Vegetables in a Delectable Lobster Coulis Sauce Fresh Chicken Breast Stuffed with Imported Cheeses and Steamed Spinach and Natural Juices Loup de Mer Feuilleté Seabass in a Light Pastry with Fresh Herb Lemon Sauce Roasted Rack of Lamb with Fresh Rosemary and Natural Juices 3 rd Course Lemon Meringue Tarte Meyer Lemon Custard Topped with Heavenly Meringue Chocolate Mousse Cake With European Dark Chocolate and Fresh Raspberries
~ The Captain s Table ~
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Selector A 3 courses for 22 per person Selector A - Starter selection. Selector A 3 courses for 22 per person Selector A Main course selection
Selector A 3 courses for 22 per person Selector A - Starter selection VEGETABLE SOUP A Clear Vegetable Soup with Brunoise of Vegetables and topped with Crispy Herb Sippets PLUM TOMATO SOUP Ripened Italian
À LA CARTE H O T & C O L D
À LA CARTE H O T & C O L D H OT CHICKEN Roasted chili chicken leg 14$ Served on a bed of sweet ginger carrots and garlic sautéed spinach Chicken roulade 15$ Chicken stuffed with spinach, prosciutto, sun
BUFFET H O T & C O L D
BUFFET H O T & C O L D 6 $ / PERSON Roasted chili chicken leg Served on a bed of sweet ginger carrots and garlic sautéed spinach Chicken roulade Chicken stuffed with spinach, prosciutto, sun dried tomatoes
$37 serves 10 French potato salad Spring mix, bacon, potato in vinaigrette, La Baguette's croutons, hard boiled eggs and tomato
Catering Menu Prepared with skill, creativity and a commitment to excellence Our food is fresh, home made in house with no preservatives or high fructose corn syrup! Sandwiches Option 1 Premium Boar's
SOUPS AND WARM APPETIZERS SALADS, COLD APPETIZERS AND LIGHT DINNERS
SOUPS AND WARM APPETIZERS SOUP DU JOUR... Cup $4.95 Bowl $7.50 FRENCH ONION SOUP GRATINEE... Cup $5.50 Bowl $7.75 BRIE EN CROUTE served with Mixed Baby Greens... $11.95 CRAB CAKES with Whole Grain Mustard
Roasted Sweet Pepper & Butternut Squash Bauletti Pasta With Asparagus and Radicchio in a Sage-Citrus Brown Butter Sauce
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BANQUET DINNER MENUS Dinner includes choice of Pasta or Risotto, Salad, Meat or Fish, Dessert and Coffee
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Dinner Prices Include Soup, Salad, Entrée, Dessert, Rolls and Butter Freshly Brewed Coffee, Decaffeinated Coffee, Hot and Iced Tea
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Trattoria Timone Christmas Dinner Preset #1. STARTER Bruschetta (1 pc per person)
Christmas Dinner Preset #1 House Salad ganic baby greens, orange segments, roasted pecans, house vinaigrette Soup of the Day Roasted Butternut Squash Ravioli Fresh sage, maple butter and shaved parmesan
APPETIZERS ANTIPASTO. Prosciutto speck bresaola salame fontina grana padano & gorgonzola EGGPLANT
APPETIZERS ANTIPASTO Prosciutto speck bresaola salame fontina grana padano & gorgonzola EGGPLANT Roasted & fried arugula and basil pesto toast pine nuts roasted tomato coulis burrata SPECK Broccolini infused
Salads. ALEX S SIGNATURE SPRING MIX SALAD Gorgonzola cheese, caramelized walnuts, Thinly sliced pear with a citrus vinaigrette
Salads ALEX S SIGNATURE SPRING MIX SALAD Gorgonzola cheese, caramelized walnuts, Thinly sliced pear with a citrus vinaigrette HEIRLOOM TOMATO AND CUCUMBER SALAD Feta, red onion, With balsamic vinaigrette
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Soup. Butternut Squash & Apple Bisque A hearty bisque of butternut squash with a hint of apple.
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Beef Carpaccio with Arugula, Shaved Pecorino, Fennel Vinaigrette, and Lemon Truffle Aioli (GF)
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Dinner Menu. Dinner includes a three-course meal with house rolls and creamery butter, freshly brewed coffee, decaffeinated coffee and assorted teas.
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Seasonal Specials. Ask your server about our daily specials and gluten free options.
Seasonal Specials Starters Lobster-Shrimp Salad $21 Garlic caramelized shrimp and oven roasted lobster tail, served with sliced fennel, Boston lettuce, fennel crème fraiche and European cocktail sauce
Hors D Oeuvres Fall/Winter 2016
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Cold Appetizers PRAWN COCKTAIL 16 Zesty Cocktail Sauce OYSTERS on the HALF 15 SHELL* Zesty Cocktail Sauce/ Lemon Mignonette SEARED RARE AHI TUNA* 15 Sesame Seaweed Salad, Tobiko Caviar, Wasabi and Soy
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Your company name Dinner or event Date at
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90 East Main Street Newark, Delaware 19711 www.caffegelato.net Call 302-738-5811, 302-533-0201 email: events@caffegelato.com Rehearsal Dinners Suggested Menu 1 Host a perfect rehearsal dinner at Caffé
Holiday Reception I. ($30 1 hr service $5 each additional half hour) Moderate Hors d oeuvres Fare 30 person minimum DISPLAYED TOGETHER
Holiday Reception I ($30 1 hr service $5 each additional half hour) Moderate Hors d oeuvres Fare 30 person minimum DISPLAYED HORS D OEUVRES Cranberry & Brown Sugar Glazed Meatballs Sesame Tempura Chicken
grilled chicken breast romaine lettuce turkey bacon croutons grana padano dressing (contains anchovies)
Appetizers The Beach House chicken Caesar salad (G, L, E, S, F, MD) grilled chicken breast romaine lettuce turkey bacon croutons grana padano dressing (contains anchovies) Quinoa & pomegranate salad (MD,
Formal Reception Menus
Our goal is to enrich your event in every way possible with our exquisite menus and unique attention to details. Your reception is not just an event, it will be a future memory for you and all of your
Starters. Salads and Soups. From the Sea. From the Land. Surf & Turf. From the Grill. Side Dishes. Platters for Two. Desserts.
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THE DINNER BUFFET. Black-Eyed Pea, Corn, and Tomato Bruschetta. Crispy Cornmeal Fried Green Tomatoes. Caesar - Garden - Mixed Baby Greens
THE DINNER BUFFET HORS D OEUVRES TO BE PASSED (Choice of 2) Black-Eyed Pea, Corn, and Tomato Bruschetta - Antipasto Skewers Southwest Chicken Rolls - Thai Chicken and Cashew Spring Rolls Crispy Cornmeal
Bar/Bat Mitzvah Reception Package
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Rules & Restrictions of the Facility
The Keep Restaurant Private Event Rates 102 Ben Hogan Drive - Missoula, MT - (406)728-5132 email: info@thekeeprestaurant.com website: www.thekeeprestaurant.com Building Fees: 50% of the room fee or $250
Eggs Benny Smoked salmon & poached eggs on a croissant & our home-made hollandaise sauce.
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Poppy Hills Banquet Lunch Menus
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