3 Course Dinner Menu – $49.50 per guest

(Dishes are indicative of options that can be provided by Et Voila!)

Appetizer

Cold Pea Soup with Crumble Goat Cheese and Croutons

Or

Salmon Rillette with Toasted Country Bread and Mache Salad

Or

Onion Tart ―Pissaladière Style

Main Course

Filet of Rockfish with Ratatouille and Fresh Green Beans

Or

Duck Confit Parmentier with Red Wine Sauce

Or

Whole Roasted Chicken served with Confit Potatoes and Shallots, Mustard Sauce

Dessert

Chocolate Mousse with Caramel Sauce

Or

Floating Island with Red Berries

Or

Homemade Tiramisu

4 Course Dinner Menu – $60.00 per guest

(Dishes are indicative of options that can be provided by Et Voila!)

Amuses Bouche

Gougères with Comté Cheese

Cigars filled with Sautéed Mushrooms

Toasts with Pâté de Campagne

Appetizer

Steak Tartar served with Mache Salad and House Potato Chips

Or

Stuffed Cannelloni with Ratatouille and its Jus

Or

Mini Pizza with Artichokes and Buffalo Mozzarella

Main Course

Sea Bass Waterzooi served with Seasonal Vegetables and Home Made Mashed Potatoes

Or

Lamb Chops served with Roasted Portobello Mushrooms, Confite Tomatoes and Red Wine Sauce

Or

Duck Breast, Confite Cherries, Braised Endives served with Spatzles and Red Wine Sauce

Dessert

Tart Tatin served with Vanilla Bourbon Ice Cream

Or

Vanilla Crème Brûlée

Or

Crispy Chocolate Bar served with Coffee Ice Cream

4 Course Dinner Menu – $72.00 per guest

(Dishes are indicative of options that can be provided by Et Voila!)

Amuses Bouche

Grilled Asparagus with Shaved Parmesan Cheese

Cigars filled with sautéed Mushrooms

Gougères with Comté Cheese

Shrimp Tempura

Beef Skewers with Béarnaise Sauce

Appetizer

Cassolette of Escargots baked with Garlic and Herbs Butter

Or

Mille-Feuille. of Seasonal Vegetables topped with a Poached Egg

Or

Mediterranean Calmaris

Main Course

Certified Hanger Steak, Potato Gratin with Chimay Cheese, Peppercorn Sauce

Or

Venison Filet served with Chestnut and Brussels Sprouts (in Season)

Or

Braised Rack of Lamb, Fresh Pasta, Pearl Onions and Baby Vegetables

Or

Parmentier of Duck Leg with Mushroom and Fresh Spinach

Or

Chilean Sea Bass in Crust of Basil, Cauliflower Mousse and ―Beurre Blanc

Or

Halibut Filet served with Sautéed Salsify and Sweet Potato Puree accompanied with Celery Root Bisque Sauce

Dessert

Lemon Tart topped with Meringue, Strawberry Ice Cream

Or

Joconde Biscuit served with Pistachio Cream

Or

Chocolate Eclairs and Coffee Ice Cream