Chantecler Catering - Sample Menus

DUCK LEG CONFIT SERVED ON BABY GREENS

ROASTED DUCK BREAST WITH A PORT WINE GLAZE

SAUTEE OF BABY SPINACH WITH GARLIC AND TOASTED PINE NUTS

POTATO AND CELERY ROOT PUREE

TRIO OF FRUIT SORBETS WITH LEMON SQUARES

DUNGENESS CRAB SALAD WITH MEYER LEMON VINAIGRETTE

RACK OF LAMB WITH GREMOLATA GARNISH

YUKON GOLD POTATOES ROASTED WITH GARLIC AND THYME

WOK-FRIED SUGAR SNAP PEAS

PORT GLAZED WARM FIGS WITH VANILLA ICE CREAM

SHRIMP WITH MANGO, AVOCADO AND WATERCRESS

NORTHERN HALIBUT WITH TOMATO SAFFRON SAUCE

FRENCH LENTILS WITH DICED CARROTS, CELERY AND ONION

HARICOT VERTES

CHOCOLATE HAZELNUT TORTE WITH RASPBERRY SAUCE

CRAB CAKES WITH CREOLE MUSTARD DIP

ROASTED LOIN OF PORK WITH CALVADOS SAUCE

CARMALIZED APPLES SLICES

ISRAELI COUSCOUS PILAF WITH TOASTED ALMONDS

MOLTEN CHOCOLATE CAKE WITH VANILLA ICE CREAM

PROVENCAL VEGETABLE SOUP WITH PESTO

FILLET OF BEEF WITH GREEN PEPPERCORN SAUCE

TRUFFLED MASHED POTATOES

ROASTED ASPARAGUS WITH BALSAMIC GLAZE

MIXED SUMMER BERRY CRISP

ROMAINE SALAD WITH GARLIC CROUTONS

ANGEL HAIR PASTA WITH WILD MUSHROOMS

CHICKEN BOLOGNESE WITH PROSCIUTTO

BROCOLLI RABE WITH LEMON AND OLIVE OIL

POLENTA CAKE WITH STRAWBERRIES