Looking for dinner inspiration for your elegant evening? Want to create a memorable evening for your friends? You’ve come to the right place. Here are a few menu suggestions to get you started. However, don’t stop here! I am are happy to create a bespoke menu in consultation with you to cater to your tastes and your guests’ meal preferences. Contact me today to set up your appointment!
Appetizers
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French onion soup
A French classic! Roasted onions and vegetable base, served gratinéed with croutons and cheese on top. Vegetarian.
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Quiche lorraine
Another French classic. The traditional quiche with bacon, cream, nutmeg and gruyere cheese.
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Tomato Tart
A simple summer tart with tomatoes on a layer of Dijon mustard. Vegetarian
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Flammekueche
A flat bread topped with cream, onions and bacon. This is one of the most famous Alsatian speciality!
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Eggplant & Mozzarella millefeuille
A homemade tomato, onion and basil concassé layered between eggplant and mozzarella slices. Vegetarian.
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Scallops "Maitre Paul"
Delicate bay scallops lightly sautéed in a white wine & butter sauce. Gluten free.
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Salmon and asparagus puff
Smoked salmon, asparagus and Boursin cheese nestled in a pastry crust.
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Salmon tartare
Sushi grade salmon marinated with lemon, capers and various herbs. Gluten free & dairy free.
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Smoked salmon crêpes
Home made crêpes filled with smoked salmon, cheese and fresh dill. Served with a mixed green salad with a Dijon vinaigrette.
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Sea food vol au vent
A puff pastry case filled with shrimp, scallops and lobster bisque mixed in a béchamel sauce.
Entrées
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Chicken Basquaise
A traditional dish from the Pays Basque region in the South of France. Chicken cooked in a white wine sauce with tomatoes and bell peppers.
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Coq au vin rouge
Chicken marinated in red wine, cooked with pearl onions, mushroom, bacon bites and flambéed with cognac.
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Boeuf Bourguignon
A hearty beef stew slow-cooked in Burgundy wine with carrots, onions and mushrooms. The perfect Fall and Winter comforting dish!
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Hachi parmentier
The French version of the beef shepherd's pie, with homemade potato mash.
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Rabbit Joséphine in an almond sauce
A family recipe inherited from my grand mother. Rabbit pieces cooked in an almond, garlic and parsley sauce.
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Roasted salmon a la Provençale
Salmon steaks baked in the oven with tomatoes, onions, lemon, black olives and herbes de Provence.
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Thai green curry
This Thai curry combines the smoothness of coconut milk and heat if the green curry paste, as well as the flavors of lemongrass and curry leaves Vegan option available on request.
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Moroccan Chicken Tagine
A moroccan chicken stew with preserved lemons, green olives and, middle eastern spices. Served with couscous.
Sides
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Gratin dauphinois
An other French classic! Scalloped potatoes baked with milk, cream and a hint of nutmeg
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Gratin dauphinois with morels
The luxury version of the gratin Dauphinois with morels morsels
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Eggplant & tomatoes gratin
Sautéed eggplants with onions, tomatoes and herbs. Finished in the oven with a thin parmesan crust
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Mushroom risotto
A creamy risotto simmered with a vegetable broth, and enhanced with portobello mushroom, parsley and parmesan
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Shrimp and saffron risotto
A creamy risotto simmered with a vegetable broth, flavored with saffron and topped with sautéed shrimp.
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Tomatoes à la provençale
Tomato halves slowly cooked in the pan and topped with a persillade made of garlic, parsley and breadcrumbs
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Zucchini gratin
Sliced zucchini sautéed in olive oil and finished in the oven with cream, garlic and parmesan
Desserts
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Tarte tatin
The famous "upside down' apple pie from the Tatin Sisters, with caramelized apples.
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Strawberry tart
Fresh strawberries on handmade vanilla custard and sweet crust
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Cream puffs
A classic "petit choux" delicately filled with a handmade flavored custard of your choice.
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Paris Brest
A circle of choux pastry filled with buttery hazelnut custard and topped with slivered almonds. This dessert was named after the Paris–Brest bicycle race.
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spiced crème brûlée
A rich vanilla custard base infused with cardamon, cloves, cinnamon & lemon zest, topped with a layer of caramelized sugar. Gluten free.
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Chocolate profiteroles
Homemade puffs filled with vanilla ice cream and topped with a chocolate sauce.
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Chocolate Mousse
A classic dark chocolate mousse with a small touch of cinnamon.
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Chocolate fondant
A mouthwatering molten chocolate cake for chocolate lovers!
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Tiramisu
The Italian "pick me up" with lady fingers, mascarpone, coffee and chocolate powder.
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Raspberry mousse
Whipped cream and a handmade raspberry coulis turned into a smooth and airy summer mousse. Gluten free.
Terms & Conditions
- SEATED DINNERS TERMS
- 6 guests minimum
- Minneapolis sales tax: 8.025% on food only
- Wait staff- Optional: $35/hour, minimum 4 hours.
- Orders must be placed at least 10 days before the event.
- We request a deposit of 50% of your total order at the time of placing the order.
- Full payment of your final invoice is due within 7 days of the event date.
Cancellation Policy
- Cancellations made 10 days or more before the event date will receive a 100% refund.
- Cancellations made 5 days before the event date will incur a 50% fee.
- Cancellations made within 5 days of the event date are non-refundable.
