catering

 

Sample Lunch Menus   Sample Dinner Menus  
Hors d’Oeuvres


Let us make your next event memorable. Sketch the big picture and let us attend to the details for you. We provide the experience to ease your event planning anxieties. From planning to clean-up, we will take care of you and of your venue.

Let us create for you an elegant and distinctive event, well-composed, polished and sophisticated. We can transform any space with style, restraint and grace. We provide linens, china, flatware, glassware and paper goods to accommodate a wide range of budgets and event types. And our professional staff will serve you and your guests with courtesy, tact and discretion.

Our accomplished kitchen’s versatile and talented chefs will provide for you the finest culinary delights. Whether a simple lunch or an elaborate banquet, we use only the finest products available to the Chicago markets from producers and purveyors around the world.

We are happy to customize our menus and services in order to meet the specific requirements of your special event.

first course

chilled gazpacho
with parmesan puff pastry straw

or

potato leek soup
with smoked salmon and snipped chives

or

salad of baby spinach leaves with fresh strawberries and French goat’s cheese
sherry hazelnut vinaigrette

main course

salade nicoise
fresh tuna with lemon potato salad, French green beans with parsley vinaigrette and compote of
red and yellow cherry tomatoes

or

roasted pheasant salad
bouquet of mixed field greens and small salad of cucumber,
white asparagus and Morello cherries

or

sliced peppered beef moroccan eggplant salad
in plum tomato cup

dessert

chocolate almond torte

or

sponge cake
filled with kiwi, blackberries and vanilla custard

or

fresh berry minestrone
with pink guava sorbet

other

fresh bread and butter
printed menu for each guest

 


 

buffet lunch

salad of mixed field greens
red peppers, hearts of palm and black olives herbed mustard vinaigrette

miniature spinach tarts
with french goat’s cheese

or

any of our other vegetable and cheese tarts

salmon salad
with black sesame, spring onions and lime

or

assorted cold smoked fish
with tomatoes, onions and capers

herb-roasted breast of chicken

or

chicken salad with red grapes
walnuts and fresh herbs sherry hazelnut vinaigrette

red potato salad with celery
spring onions, fresh oregano, french green beans and lemon vinaigrette

or

salad of tri-colored pasta
with fresh tomatoes, green peas, parmesan cheese and tomato vinaigrette

or

roasted provencal vegetables
basil and balsamic vinaigrette

assorted miniature European pastries

salad of fresh fruit of the season
with ginger and mint

fresh bread and butter

 



formal plated dinner

first course

chilled minted pea soup
crème fraiche and sugar snap peas

or

smoked salmon cannelloni
black American sturgeon caviar

or

smoked pheasant salad
cranberry, orange and pine nut compote orange walnut vinaigrette

main course

filet of hawaiian opah
spiced noodle gateau with pineapple mango relish and green peppercorn sauce

or

quail filled with truffled veal mousse
sauté of wild mushrooms and asparagus tips with port shallot sauce

or

herb-crusted rack of lamb
ratatouille in polenta cup with cognac bordelaise sauce

dessert

pear and blackberry parfait

or

french cheesecake
with madagascar vanilla genoise and fresh mixed berries

or

pineapple carpaccio
with ginger tuiles and freshly-made coconut ice cream

other

fresh bread and butter
printed menu for each guest

cheese course available


buffet dinner

salad of mixed field greens
red cabbage, julienned carrots and quartered artichokes with herbed mustard vinaigrette

miniature leek tarts
with gruyere cheese

or

any of our other vegetable and cheese tarts

poached filet of atlantic salmon
cucumber dill cream

or

almond-crusted red trout
sauce robert

breast of chicken
filled with truffled hazelnut mousse

or

chicken creole
tomatoes, peppers and creole spices and white rice pilaf

warm vegetable salad
broccoli, cauliflower, carrots and green beans tossed gently with herbed citrus butter

roasted red potatoes

or

fingerling potato salad
green onions and black olives

alsatian mirabelle plum tarts

salad of fresh fruit of the season
with ginger and mint

fresh bread and butter


hors d’oeuvres de maison

Vegetarian

- zucchini cups filled with carrot ginger mousse-

- yellow pattypan squashes filled with chilled ratatouille 
- green pattypan squashes filled with eggplant hummous 
- miniature puff pastry turnovers filled with winter squash and baby peas 
- butternut squash mousse with mulling spices on sliced bosc pear 
- zucchini cups filled with eggplant caviar, black olive tapenade and fresh basil 
- yellow pattypan squashes filled with Chinese forbidden rice scented with raisins,
almonds and sesame oil
- miniature puff pastry turnovers filled with ratatouille 
- puff pastry pizza squares with spiced sun-dried tomato sauce and basil pesto 
- mushroom caps filled with wild mushroom duxelle and asparagus tips 
- marinated tomato relish on toasted baguette with parmesan and romano cheeses 
- potato pancakes from the Ardeche with applesauce and sour cream 
- potato croquettes with wild mushrooms and walnuts 
- grape leaves filled with minted rice, pine nuts and raisins 
- gougeres - French cheese puffs made with Gruyere cheese 
- filo triangles filled with spinach, feta and parmesan cheeses 
- French goat’s cheese and roasted red pepper in filo cups 
- miniature Alsatian onion tarts with Gruyere cheese 
- cherry tomatoes filled with herbed Montrachet (French goat’s cheese) 
- baby red potatoes filled with herbed goat’s cheese 
- mushroom caps filled with braised spinach and goat’s cheese
- fingerling potatoes filled with Gruyere-pureed potato and black truffle chards 
- Mimolette cheese on sliced green apple with black grapes 
- golden apple and Bleu d’Auvergne with walnuts on black pumpernickel bread 

Fish/Seafood

- poached salmon and wild mushrooms in puff pastry 
- salmon rillettes on cucumber rounds 
- salmon marinated with lime, dill and green peppercorns in green pepper boats
- mini-crepe horns filled with smoked salmon and chive cream 
- marinated red trout with cucumber relish on puff pastry shells
- smoked trout mousse in puff pastry cups with black American sturgeon caviar 
- marinated herring with beets and cornichons on cucumber rounds 
- seared tuna on polenta cookies with tomato basil relish and black olive tapenade 
- smoked bay scallops with herbed cream in puff pastry cups 
- sliced jumbo sea scallop with pink grapefruit and orange segments on filo shell 
- marinated jumbo shrimp with snow peas on cocktail picks 
- shrimp Creole in crispy pastry rolls
- shrimp and avocado mousse in choux pastry puffs 
- Vietnamese spring rolls filled with minted shrimp and spiced red pepper sauce 
- cocktail brochettes of marinated smoked shrimp and cherry tomato 
- spiced crab salad in cherry tomatoes with black olive segments 
- smoked mussels with cherry tomato petals and lemon vinaigrette on toasted baguette 
- cocktail brochette of black mussels and green apple with curried cream 
- smoked oysters and braised spinach on Westphalian rye bread 
- fingerling potatoes filled with horseradish chive cream and black sturgeon caviar 

Fowl/Meats

- chicken and artichokes in puff pastry 
- miniature artichoke hearts filled with roasted chicken and sun-dried tomatoes 
- cocktail brochettes of tandoori chicken and roasted green apple 
- curried chicken tartlets 
- smoked turkey with sweet potato mousse and red currant relish on dark rye bread 
- duck mousse on toasted brioche with cornichon and tomato slivers 
- Mandarin duck with orange and sesame in sesame crepes 
- smoked duck with date and apricot compote on walnut ficelle 
- cold duck horns filled with fricassee of wild mushrooms 
- smoked pheasant with Roquefort cream and Morello cherry on country bread 
- smoked pheasant with chestnut cream and red currants on toasted brioche 
- French ham sautéed with wild mushrooms, garlic and parsley in short pastry shells 
- fresh asparagus spears wrapped with thinly sliced French ham 
- brioche toast with Roquefort mousse, lardons, quail’s egg and dressed frisee sprig 
- miniature quiche Lorraine (with French ham and Gruyere cheese) 
- triangles of ricotta, bacon and wild mushroom frittata 
- mushroom caps filled with chorizo 
- brochettes of boudin blanc and boudin noir with applesauce and Dijon mustard 
- beef tenderloin on toasted baguette with horseradish chive cream, onion confit and
slivered French green beans 
- rare beef rolls filled with zucchini, carrot, red pepper and mustard horseradish 
- beef tenderloin on toasted brioche with Bearnaise sauce and watercress 
- beef tenderloin salad with sesame vinaigrette in cucumber cups 
- grape leaves filled with spiced veal mousse and served with citrus Hollandaise sauce 
- North African meatballs (lamb) with cucumber and yogurt dipping sauce 
- medallions of lamb with ratatouille on polenta cookies 
- medallions of lamb on garlic-rubbed brioche toast with mint pistachio pesto 
- miniature lamb chops with Cognac bordelaise sauce 

Cheeses/Sweets

- display of French cheeses, fresh and dried fruit, bread and crackers 
- miniature French pastries/petits fours and cakes 
- chocolate cups filled with chocolate mousse and fresh raspberry 
- miniature blackberry and kiwi tarts with vanilla pastry cream 
- lemon tartlets with fresh blueberries 
- miniature Mirabelle plum tarts 
- pear and almond tartlets 
- apple cake with powdered sugar and cinnamon 
- assortment of hand-made cookies 
- brochettes of seasonal fresh fruit