BUFFET
MENU TWO
Choice of 2 entrees and 3 side dishes, includes Garden Salad, European bread and butter

Salmon Dieppoise
Shrimp, scallops in a creamy sauce, leek and carrot ragout

Crab cake
with a mousquetaire sauce

Stuffed pork tenderloin
with apples & cranberry with a shallot reduction

Peppered and herbs beef tenderloin
with a chateaubriand sauce

Duck Leg confit
with a cassis demi-glace sauce



Sides

Normandie style potatoes au gratin
Roasted potatoes with rosemary and garlic  
Garlic mashed potatoes
Potato tartlet
Mushroom tartlet
Medallion of polenta
Risotto
French green beans logs
Roasted winter squash
Squash medley
Pan seared asparagus
Tomato Provencal