Sample Menus
Paul Routhier
Here are a few menus for recent caterings to give you an idea of what's on offer:
First Course
Pan Roasted Scallops with Morel Mushrooms and Asparagus
Second Course
Goat Cheese Salad with Beets, Fennel and a Citrus Vinaigrette
Sorbet
Main Course
Dried Fruit Stuffed Pork Tenderloin with Potatoes, Radicchio and a Bacon-Sherry Vinaigrette
Dessert
Individual Molten Chocolate Cakes with Coffee Ice Cream
First Course
Seared Scallops with Bacon Jam and Creamed Russian Kale
Sorbet
Main Course
Braised Lamb Shank with Roasted Root Vegetables and Creamy Polenta
Dessert
Chocolate Pot de Crème