Food Stations Dinner


Tuna Nicoise Deviled Eggs

Yellowfin Tuna/Turmeric Devilled Eggs/Baby Cucumber/Nicoise Olive Tapenade/Pickled Haricots Vert/Tomato Dust

“Coq au Vin” Chicken Salad

Roasted Chicken/Frisée/Rochefort Biscuit/Red Wine Aioli/Double Smoked Bacon Lardon/Pickled Shemiji Mushroom/Gaufrette Crisp

Wild Mushroom Rillettes Tartine

Foraged Wild Mushrooms/Toasted Black Walnuts/Currants/Sour Cherry and Onion Compote Pickled Ramps/Sourdough Bread 

“Tarte a L’Oignon” Flambe

Fromage Frais/Caramelized Onions/Fresh Herbs/Flatbread 

Salmon Tartare

Sauce Gribiche/Waffle Cornet/Fried Shallot 


“Steak Frites”

Shaved Beef Tenderloin/Pommes Lyonnaise/Bordelaise Jus

Grated Heirloom Carrot and Purple Cabbage Salad/Toasted Slivered Almonds/Preserved Lemon Vinaigrette


Halibut en Papillote/Yellow Zucchini/Blistered Cherry Tomato/Pernod Beurre Blanc

Bistro Salad: Mixed Greens/Shaved Heirloom Radish/Pickled Red Onion/Yellow Beans/Pommery Dijon Vinaigrette 

Catering Summer

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