1.
Vincent Perraud
Portfolio of
Plates

2.
Trio of Fish Tartare, orange and white balsamic reduction
Alaskan Halibut with Fresh Vanilla bean and tomato Carpaccio, Salmon with olive oil, shallots capers on top of multicolor
pickled beets, Ahi Tuna with cilantro, onion on top of cucumber salad.
Moroccan carrot salad and eggplant caviar.
Cheese and Charcuterie Tasting.

3.
Trio of mise en bouche
Escargot a la Bourguignone
Tomatoes marinated in Balsamic vinegar and olive oil, diced shallot, garlic, goat cheese, herbs and basil chiffonade.

4.
Charcuterie and cheese medley, with homemade pate and tapenade.
Melon and Prosciutto salad, balsamic reduction.
Trio of Hors d’Oeuvre.
Endive leaf with gorgonzola and pear, Smoked Salmon mousse and bouchée of veal sweetbread with an asparagus and
truffle oil mousse, melted parmesan cheese.

5.
Cheese and charcuterie plate.
Oeuf Meurette a la Bourguignone.
Poached egg on top of caramelized onion and red wine sauce.
Salade d’endive au jambon de pays, pomme, noix et vinaigrette.
Endive salad with prosciutto, apple, walnut and vinaigrette dressing.

6.
Foie Gras, pain d’epice, chutney de courgette et chutney de figue.
Foie gras with ginger bread, zucchini chutney and figs.
Salade tiède d’épinard, bacon déglacé au vinaigre de framboise, oeuf dur, tomate et parmesan.
Spinach salad with bacon deglazed in raspberry vinegar, chopped hardboiled egg, diced tomato and parmesan cheese.
Millefeuille de legume grille et marine au pesto.
Napoleon of grilled veggies with pesto sauce.

7.
Caesar Salad
Coq au Vin.
Chicken Stew, braised in red wine sauce.

8.
Hambourgeois maison.
House Hamburger, Kobe style patty with spicy saffroned merguez aioli, confit au tomato, caramelized onion and
imported French blue cheese.
Parmentier de Queue de Boeuf, sauce vin rouge epice.
Parmentier of beef oxtail with spiced red wine sauce.

9.
Dos de Loup de mer du Chili, croute d’herbes fraiche et poivre de Sechuan. Riz sauvage et duo de sauce.
Chilean Seabass crusted with fresh herbs and Szechuan pepper. Wild Red Rice from Camargues, roasted red bell pepper
cream sauce and Cilantro sauce.
Carre d’Agneau en croute d’herbe, crème d’ail rôti et trio de quenelle.
Frenched Rack of lamb, herb crust and Dijon mustard, cream of roasted garlic sauce and trio of vegetables quenelles.

10.
Moules Facon Provençale.
PEI Mussels cooked with tomato, onion, garlic, and fresh thyme. Wine sauce
Jarret d’Agneau, braise au vin épicé au gingembre. Confit de peau d’orange et de citron.
Braised lamb shank in spiced ginger red wine sauce. Confit of Orange and lemon zest.

11.
Cassoulet
Filet de saumon sauté, beurre blanc.
Salmon filet and beurre blanc sauce

12.
Bœuf Bourguignon.
Supreme de poulet façon couscous et merguez.
Chicken airline couscous style with merguez sausage.

13.
Soupe de poisson
Magret de canard, sauce aux framboises.
Duck breast, with raspberry sweet and sour sauce.
Pate aux fruit de Mer, crème de safran.

14.
Seafood pasta with saffron cream sauce
Carre d’Agneau rôti, infusion de Sauge
Roasted Rack of Lamb, sage juice.
Entrecote au poivre vert.
New-York steack with green peppercorn sauce.

15.
Choucroute
Dos de Lotte rôtie, en papillote de laitue, cône de parmesan et crème d’huitre.
Roasted Monkfish, wrapped in lettuce, parmesan cone and oyster sauce.

16.
Yellowtail filet with Date sauce.
Bread pudding with homemade vanilla ice cream. Berry and Szechuan pepper sauce.

17.
Crème Brûlée
Chocolate mousse

18.
Floating Island, with Licorice English sauce
Dark Chocolate tart with Walnut
Pear tatin tart, with vanilla ice cream and chocolate sauce.

19.
Private Party

20.
Parmentier de confit de canard, sauce poivre vert et prunes.

21.
Creme de potiron, toast aile pour halloween.

22.
Coquille St-Jacques Poêlées, purée de choux fleurs au curry,
vinaigrette chaude de betterave et crème de saffran.

23.
Paella