Prepared dishes
Take out dishes list
| Hors d’Oeuvre (mouthfulls) on order only | Price per unit |
| Duck liver mousse on toasted baguette | 1.75 $ |
Smoked salmon with cream cheese on rye bread |
2.00 $ |
| Shrimps salad with dill in a puff pastry | 2.25 $ |
| Ratatouille in a cherry tomato | 2.00 $ |
| Egg plant mousse on a garlic crouton | 1.75 $ |
| Mini quiche with ham, cheese or vegetarian | 1.50 $ |
| Mini vegetarian pizza | 1.25 $ |
| Mini pissaladière (onions confit in olive oil) on a layered pastry | 1.75$ |
The above mentioned hors d’oeuvre are only suggestions;
we can propose you many other, depending on kind of event and season.
| Cold appetizers (recommended weight per person) | Price /100 gr. |
| Chicken (or turkey) with fresh herbs in aspic (100 – 120 gr) | 2.95 $ |
Porc potted rillettes (100 gr.) |
2.30 $ |
| Duck and pork potted rillette (100 gr.) | 2.80 $ |
| Rabbit and pork potted rillettes (100 gr) | 3.20 $ |
| Pure duck potted rillette (100 gr.) | 4.20 $ |
| Duck liver mousse with portwine (100 gr.) | 3.80 $ |
| Homemade maplewood smoked salmon (100 gr.) | 5.50 $ |
Gravlax: salmon marinated with dill and pepper (100 gr.) |
5.50 $ |
3 Salmon plate: whole one poached, gravlax and smoked |
180 00 $ minimum |
These prices do not include trays setting: foresee an additional 10%.
| Soups (1 liter = 32 oz = 4-5 portions) | Price per litre |
| Thai shrimps soup with cari, lemongrass, and coconut milk | 20.00 $ |
Chicken soup with coconut milk |
15.00 $ |
| Traditional New England clam chowder | 20.00 $ |
| Chicken velouté (cream) with mushrooms | 12.50 $ |
| Duck velouté with wild mushrooms | 20.00 $ |
| Lobster bisque | 28.00 $ |
| Andalusian gaspacho (Traditional spanish cold tomato and vegetables soup) in summer | 24.00 $ |
| Sauces for pastas (100ml /portion e.g. 8 – 10 portions/liter) |
Price per litre |
| Tomato sauce with herbs and basil or all’ arrabiata (chillies) | 6.00 $ |
Putanesca sauce (kalamata olives, red sweetpepper, capers, anchovies) |
10.00 $ |
| Bolonese (meat) sauce (veal and beef), amatriciana (bacon, onion, sweetpepper, chili) | 12.50 $ |
We can prepare many other pastas sauces according to your taste.
| Quiches and feuilletés | 8 po (4pp) | 10po (6pp) |
| Quiche lorraine (bacon, onion, gruyère cheese) | 10.00 $ | 14.00 $ |
Leek, vegetarian or cheese quiche |
10.00 $ | 14.00 $ |
| Ham and cheese layered pastry | 12.00 $ | 16.50 $ |
| Leek flamiche (Northern France traditional recipe): sautéed poireau in a bechamel sauce in layered pasty | 12.00 $ | 16.50 $ |
| Salmon coulibiac with white wine fish sauce: price per pers. Min: 4 pers. | 7.50 $ | |
| Main dishes (vegetables and starch included) | Price /portion |
| Toulousan cassoulet: hearty white organic kidney beans, toulouse sausage, and leg of duck confit dish | 15.00 $ |
Basquaise chicken: braised chicken with sweetpepper ( grain fed chicken) |
7.50 $ |
| Braised tomato veal osso bucco style | 8.50 $ |
| Braised beef burgundy style (''boeuf bourguignon) | 8.00 $ |
Poached chicken with mushrooms ( grain fed chicken) |
8.50 $ |
| Hungarian beef gulash (braised with paprika) | 7.50 $ |
| Braised Quebec lamb with Mediterranean spices | 10.00 $ |
| Eggplant and lamb moussaka | 8.50 $ |
Meat (veal and beef) lasagna |
6.00 $ |
| Vegetarian lasagna (cheese bechamel and tomato sauce) | 6.25 $ |
Salted cod (‘’morue’’) brandade: cod and potato purée with garlic and olive oil |
7.75 $ |
| Endive or leek flemish style (ham, bechamel and cheese) | 6.75 $ |
Tous les plats des rubriques 3 et 4 sont servis avec garniture de légumes et féculent
All the above mentionned dishes are on reservation, a few days to a week in advance, depending on needed ingredients (lamb, rabbit…)
It will be our pleasure to help you to compose any menu, and to prepare any other dish of your choice. Ask for chef Denis
Call us or come to see us to reserve.