Appetizers

Smoked Salmon Canapés – Thinly sliced smoked salmon on toasted bread rounds with cream cheese and dill.

Caprese Skewers – Cherry tomatoes, fresh mozzarella, and basil skewers drizzled with balsamic glaze.

Foie Gras with Toast Points – Seared foie gras served with lightly toasted brioche or baguette slices.

Prosciutto-Wrapped Asparagus – Grilled asparagus spears wrapped in thinly sliced prosciutto.

Stuffed Mushrooms – Mushrooms filled with a mixture of cream cheese, herbs, and breadcrumbs, baked until golden.

Main Courses

Meat and Poultry

Lamb Wellington – Tender lamb fillet wrapped in puff pastry with mushroom duxelles and foie gras.

Coq au Vin – Chicken braised in red wine with mushrooms, pearl onions, and bacon.

Rack of Lamb – Herb-crusted rack of lamb served with a red wine reduction.

Duck Confit – Slow-cooked duck leg with crispy skin, served with braised red cabbage.

Veal Saltimbocca – Veal escalopes topped with prosciutto and sage, served with a white wine sauce.

Seafood

Grilled Sea Bass – Fresh sea bass fillets grilled and served with a lemon butter sauce.

Lobster Thermidor – Lobster tail cooked in a creamy brandy sauce and gratinéed with Parmesan cheese.

Seared Scallops – Pan-seared scallops served with a pea purée and crispy pancetta.

Bouillabaisse – Traditional French seafood stew with a variety of fish and shellfish in a saffron-infused broth.

Accompaniments

Truffled Mashed Potatoes – Creamy mashed potatoes infused with truffle oil and topped with chives.

Grilled Vegetables – Seasonal vegetables grilled and drizzled with balsamic reduction.

Wild Mushroom Risotto – Creamy Arborio rice cooked with assorted wild mushrooms and Parmesan cheese.

Herbed Baby Potatoes – Roasted baby potatoes tossed in olive oil, garlic, and fresh herbs.

Salads

Caesar Salad – Crisp romaine lettuce with Caesar dressing, Parmesan cheese, and garlic croutons.

Caprese Salad – Slices of fresh mozzarella, tomatoes, and basil drizzled with extra virgin olive oil and balsamic glaze.

Desserts

Crème Brûlée – Creamy vanilla custard with a caramelized sugar crust.

Tiramisu – Classic Italian dessert made with layers of coffee-soaked ladyfingers and mascarpone cheese.

Chocolate Fondant – Warm chocolate cake with a molten chocolate center, served with vanilla ice cream.

Pavlova – Meringue shell filled with whipped cream and topped with fresh berries.

Beverages

Wine Pairing Selection – Curated selection of fine wines including reds, whites, and dessert wines.

Sparkling Water and Mineral Water – Still and sparkling options for hydration.

Espresso and Digestifs – Espresso coffee served with a selection of digestifs like grappa or limoncello.