ham, brie, tomatoes & old fashioned dijon mustard.
french salami, butter & cornichons (petite french pickles)
turkey, bacon, swiss cheese, roasted peppers & old fashioned dijon mustard.
fresh mozzarella, tomatoes, basil pesto & baby spinash.
goat cheese, roasted veggies & sweet balsamic.
smoked salmon, chives creme fraiche, tomatoes & capers.
brie cheese, fig preserve & caramelized onions.
ham, bacon, creme fraiche, caramelized onions.
turkey, bacon, tomatoes, basil pesto & swiss.
goat cheese, a drizzle of honey & roasted veggies.
black forest smoked ham & swiss cheese.
smoked salmon, chives creme fraiche, tomatoes.
original glaze / cinnamon glaze / dulce de leche / nutella chocolate / bonne maman preserve.
banana & nutella chocolate.
apple, culce de leche & crushed almonds.
marshmallows, nutella chocolate & graham craker crumbles.
cinnamon glaze, mandarines & blueberry muffin crumbles.
nutella chocolate, banana, crushed hazelnuts & banana-nut muffin crumbles.
small comte cheese puffs.
burgundy pears: red wine poached seckel pears filled with honey mascarpone and topped with chocolate coulis.
goat cheese, spices, provencales herbs, red wine, pepper. gorgonzola croquette: warm, battered pastry puffs filled with gorgonzola cheese.
creamy goat cheese wrapped in a thin pastry shell and panfried in olive oil.
cherry tomatoes stuffed with fresh farmer's goat cheese.
mix of sweet & sour vegetables (celeries, carrots, red pepper, zucchini).
gorgonzola-stuffed prunes wrapped in a bacon string.
white veal sausage with braised apples and crispy bacon.
cored cucumber pieces filled with a crab chutney.
blanched carrots marinated in olive oil, lemon, parsley, and cumin.
a bite of the famous wine stew.
finely-diced roasted zucchini, mountain proscuitto, and fresh goat cheese.
pan-seared veal medallions with charlotte apple & vinegar reduction.
mediterranean vegetables (eggplant, tomatoes, red peppers) stir-fried in honey and spices with slow-braised lamb.
the legendary ritz hotel recipe modernized with sprinklings of pancetta.
classic shrimp with modern & elegant champagne cream cocktail sauce.
honey truffles in a velvety baby squash and chestnut soup.
young green asparagus mousse served cold in a martini glass.
tomato conit reduction with garlic, cinnamon, and orange.
semolina cigars wrapped in honey sesame pastry shells and tangerine supreme.
falafel-style sauteed portobello with eggplant pure.
asparagus heads wrapped in two thin slices of marinated carrots and zucchini, topped with a tapenade.
vegetable napoleon and polenta drizzled with a smoked tomato sauce.
hearty beef stew with french bacon and carrots, slowly braised in red wine, shallots and herbs and served with farfalle pasta.
seared tenderloin in paprika sauce served with zucchini gratin.
served in a green peppercorn cognac sauce and duck-rendered, pan-fried potatoes.
served with sauteed fingerling potatoes and rosemary.
chicken braised in burgundy red wine with pearl onions and french bacon, served over basmati rice or tagliatelle pasta.
served with classic lemon beurre blanc and basmati rice.
thinly-sliced, cheesy roasted potato casserole with onion, bacon, reblochon cheese and dry white wine.
classic raclette cheese, broiled until crusty, to pour over charcuterie, mushrooms and potatoes.
roasted in thyme with roasted fingerling potatoes and french green beans.
served with juniper berries, pork shoulder, smoked sausage and bacon.
served with roasted chicken, merguez sausage, roasted lamb, and raisins.
chicken lasagna, bechamel sauce, baby peas, red peppers and broccoli.
bacon lasagna, roasted eggplant, olives and red peppers.
sweet and spicy slowly-cooked dish, served with couscous grain.
roasted tenderloin pork with prunes, carrots and potatoes.
nutella banana chocolate sauce chocolate sauce- banana/ mandarin/pineapple caramel butter and sugar lemon juice, apple sauce, blackberry preserves/ strawberry / blueberry suzette add : cinnamon, almond, coconut, flambeed.
ham, egg, tomatoes, swiss or brie.
goat cheese, spinach, honey.
bacon, brie, provencal herbs.
lox, cream cheese, dill and lemon.
ham, chicken, bacon, salmon, ground beef, swiss cheese, brie, goat cheese cream cheese, spinach, tomatoes.
red pepper, eggplant, zucchini, carrots, pineapple, egg.
countrystyle pate, rillettes (slow braised meat), saucisson, parisian ham madrange, proscuitto, french jerkins, cherry tomatoes, fresh baguette.
tortilla, chorizzo, manchego cheese, mambrillo, proscuitto, garlic potatoes, roasted marinated pepper, anchovy stuffed olives, marinated shrimps.
the shepard : roquefort, valencais, cabecou, st nectaire, tête de moine) the mountaineer : munster, tome de savoie, reblochon, fourme, comte) the parisian : brie or camembert, epoisse, chaource, st marcelin, valencais)
carrots, asparagus, cucumber, endives, peppers, roasted eggplants, broccolis, served with: home made mayo, vinaigarette, garlic mayo, saffron sauce, mustard basilic sauce.
foie gras terrine with onion and figs confit, fresh baguette, parisian bread, smoked salmon or/and caviar macaroons and champagne. (option lovers breakfast) : ready to bake croissants et chocolate croissants for the next morning. (7-4 persons)
baguettes, parisian ham madrange, saucisson, french jerkins, cheese tray, fruit salad and beaujolais.
served on a plate or plank(price per lbs) beef or salmon carpaccio, (classic, raw mushroom, roasted pepper).
Menu for Cook Au Vin provided by Allmenus.com