Chef Laura Durand

Crostini with sautéed mushrooms

Vegan cheese platter, mixed nuts, creamy lavender honey and crackers

Crudités platter with beet dip and za'atar (made with vegan yogurt) celery, carrot, cucumber, bell pepper, assorted radishes and fennel

Hearts of palm ceviche

Roasted beets with mâche, mint and lime

Hot seasonal soup ( butternut squash, roasted carrot, cauliflower

Zucchini tartare

Pasta of choice, truffle oil, roasted tomatoes and crispy shiitakes

Sautéed mushroom tacos, avocado, pico de gallo, cilantro and chives

Butternut squash risotto (or mushroom or pea)

Customized purée of choice: celeriac, parsnip, sweet potato, cauliflower, carrot or a combination of two

French lentils, fennel, crispy leek and pickled purple carrots

Tomato carpaccio, vegan mozzarella, basil gremolata

Zuchinni carpaccio, arugula, lemon and vegan Parmesan

Butternut risotto sage and toasted halenuts

Celery root wedges or cauliflower steak with carrot romesco

Pan seared bok choy over oven roasted root vegetable compote

Cauliflower steak or celeriac wedge

Key lime pie bars

Blueberry cardamon crumble with vegan ice cream

Vegan Vanilla Pudding

Fresh squeezed OJ, coffee and other drinks to be discussed

Smoked Salmon platter: Avocado, tomatoes, red onion, capers, arugula

Creamy scrambled gruyere eggs

Mixed fruit salad

Assorted Yogurts and muesli

Assorted breakfast pastries: croissants (plain and almond), brioche buns, pain aux raisins, chausson aux pommes

Fresh baguette and French butter

Customizable charcuterie board: paté, terrine, rillettes, salami, prosciutto, chorizo. Cornichons, mustard ( your choice of cheeses)...Artisanal breads and crackers (Assorted cheeses if

Baked Brie: sliced apples, baguette and crostini

Scallop (or other seasonal fish) ceviche/crudo

Hot seasonal soup ( butternut squash, roasted cauliflower, roasted carrot) toppings to be discussed

Mâche, beet and goat cheese salad

Roasted Turkey or Goose

Traditional Stuffing and gravy

Mashed potatoes or Crispy twice cooked smashed potatoes

Haricot vert; toasted hazelnuts and orange

Cranberry Sauce

Baked Sweet potatoes/Sweet potato casserole

Pear or Apple crumble, vanilla bean whipped cream

Deserts from local pâtisserie

Homemade Pumpkin pie (time dependant)

Beef Carpaccio, arugula, pecorino, toasted pine nuts

Mezze Platter: assorted Olives, fruit, nuts, feta, hummus or tzatziki served with warm pita and crostini

Grilled bread, camembert, sautéed mushrooms OR bruschetta OR blistered tomatoes and caramelized onion

Scallop crudo with pickled cucumber and red onion

Customizable Charcuterie board: Assorted cheeses+ choices (guest dependant)olives, cornichons, salami, prosciutto, jam, fruit, nuts with warm breads and crostini

Tuna tartare (Asian) served with potato chips or crostini

Baked Brie or camembert: sliced apples, crostini

Seasonal fish ceviche: lime, avocado, red onion, jalapeño, cilantro,

Crudités platter (beet dip, hummus or creme fraiche w/herbs) celery, carrot, cucumber, bell pepper, baby tomatoes, breakfast radishes and fennel/or salad turnips

Seasonal fish crudo with avocado, mint and pistachio

Smoked salmon toasts: goat cheese, caper pesto

Charred crostini with ricotta and blistered tomatoes or bruschetta

Sautéed mushroom toasts with thyme and walnuts

Caprese salad, tomatoes (heirloom if in season), bocconcini mozzarella, balsamic reduction, basil

Shaved asparagus salad with arugula and torn burrata (Seasonal)

French style Beef tartare

Roasted beets, feta and mint

Brown butter scallops with parsley and lemon (small plate)

Seared tuna, mango salsa

Zucchini carpaccio, parmesan and lemon served with Arugula

Crudo of choice as a first course

Local farm butter lettuce, pear, gorgonzola and toasted pumpkin seed

Local farm crunchy lettuce mix: radish, shaved fennel, dill, French vinaigrette

Hot or Cold seasonal Vegetable soup

Pan seared Scallops; parsnip puree, gremolata (with or without crispy prosciutto)

Salmon with blistered tomatoes and lemon salsa verde

Rabbit à la Moutarde/Rabbit with mustard sauce * Additional charge

Filet Minion (beef tenderloin) with shallot tarragon compound butter or chimichurri * Additional charge

Seasonal Fish with sides of choice (TBD)

Choose a protein: Beef, Veal, Lamb, Chicken, Duck, Turkey (Parties over 6 should choose 2)

Whole or 1/4 herbs de Provence chicken, oven roasted potatoes, carrots and parsnips

Side dish to go with main: Crispy brussels sprouts, garlic and lemon

Choose Seafood (season dependent): Scallops, Black Sea bass, striped bass, halibut, swordfish, tuna, salmon, prawns

Oven roasted rosemary rack of lamb, celeriac purée (or spaghetti squash), mint pesto

Customized purée to your protein of choice: celeriac, parsnip, sweet potato, cauliflower, butternut squash

Vegetarian subs for protein: Cauliflower steak, celeriac wedge, butter beans, french lentils or fennel & leek fondue

Pan seared duck breast with 5 spice and fig (or cherry) confit, haricot vert

Side dish to go with main: Crispy smashed tarragon potatoes, boiled new potatoes with dill or roasted rosemary potatoes

Side dish to go with main: Oven roasted seasonal squashes over labneh

Side dish to go with main: quinoa, orzo, or wild rice salad with nuts (optional), sautéed leeks, mushroom &,herbs..customizable based on menu

Side dish to go with main: Roasted Vege: Choose from: cauliflower, carrots, broccoli, sweet potatoes etc…

Side dish to go with main: Grilled/Blistered Vegetable: Choose from: green beans, shishito peppers, eggplant, zucchini or other seasonal veggies

Side dish to go with main: Sautéed garlic spinach, lemon

Side dish to go with main: whole roasted cauliflower with hazelnut dukkah

Caramelized apples, vanilla gelato

Chocolate flourless cake

Mini chocolate pots de creme

Carrot cake or flourless carrot cake

Platter of assorted French cheeses, warm bread

Seasonal berries, whipped vanilla crème

Mini lava cakes

Poached pears, accompaniment to be discussed

Almond and orange cake

Blueberry cardamom crumble or seasonal fruit crumble of choice with vanilla ice cream

Madeira cake with fruit compote (your choice)