Buffet

Hors d’oeuvres

you can make a selection of hors d’oeuvres from a list or you can leave the choice to chef jean Paul who always makes a lovely, varied selection of our freshest and most delicious hors d’oeuvres which will be tray passed during the cocktail hour, usually after the ceremony.

Seafood display

California rolls
Ahi tuna tartar
Ceviche of sea bass
Shrimp cocktail
Oyster on half shell

Appetizers/salad

Stuffed pear with Roquefort
Crunch scallops
Asparagus and mushroom vinaigrette
Crab cakes mustard
Grilled vegetable with balsamic
Prosciutto de parma, olives and peppers

 

Main course and grill

New York steak with pepper sauce
Lamb chops with mint persillade
Salmon grilled with a ginger glaze
Breast of chicken with morel mushroom sauce
Goat cheese ravioli with red pepper sauce

Dessert

Mini-French pastries
crêpes with all the garnish
Ice cream and sorbet