We tailor the menu for each event to the host's tastes, but here are some of our favorites to get you started:
• Brasserie Fare - Steak Frites
steak au poivre with sweet potato fries and fresh veggies. Tuna au poivre or "surf n turf" is also available.
• House Specialty - Pork Tenderloin
roasted in a peppered herb mustard glaze with roasted garlic mashed potatoes and fresh seasonable vegetables.
• An American Classic - Rack of Lamb
with rosemary roasted potatoes and fresh local vegetables.
• An International Favorite - Veal Piccata
with rice and fresh broccoli with hollandaise. Chicken Picatta is also available as a veal-free option.
• Jacques's Recipe - Onion Crusted Salmon
breaded with French fried onion crumbs and served with basmati rice and fresh green asparagus when in season.
• Uniquely Tell - Cornish Hens
roasted over cabbage with apple and crushed juniper berries using Chef Tell's original signature recipe.
• Spanish Paella
features chicken, chorizo, and/or shellfish with saffron rice. Accompanied with roasted veggies.
• Middle East - Kabobs
perfect versatility accommodates beef, chicken, lamb, pork, shellfish, and vegetarian; served with couscous or rice.
All may be accompanied by an appetizer or soup course, fresh-made bread or rolls, and a dessert. We will also provide recipes and/or class notes to our student chefs!
|