Wedding Menu – See Price with Chef Claudio Pirollo
(Dishes are indicative of options that can be provided by Et Voila!)
1 – Three Types of Sliders Upon Guests Arrival
2 – First Course
Foie Gras Terrine served with Homemade Brioche and Fig Compote
Or
Oxtail Consomme served with Raviole of Royan and Chervil
Or
Veal Sweetbread Salad with Aged Balsamic Vinegar and Parmesan Cheese Tuile
Or
Green Pea Cappucino served with Ricotta Gougeres and Extra Virgin Olive Oil
3 – Second Course
Risotto with Octopus and Taggiasche Olives
Or
Pan Seared Scallops served with Citrus Sauce and Herbs Salad
Or
Half Stuffed Quail with Foie Gras, Braised Ramps
4 – Third Course
Rack Of Lamb from Colorado, Pommes Pierrot and Ratatouille
Or
Beef Tenderloin Périgourdine, Truffle Sauce and Sautéed Root Vegetables
Or
Branzino Filet served with Grilled Asparagus and Parsnips Foam
Or
Lobster Casserole (Lobster, Lobster Bisque, Herbs), Duo of Basmati Rice, Crispy Shallots and Cream
5 – Dessert
Mini Piece Montée (Cream Puffs with Caramel Tower)
Or
Trio of Chocolate Mousse served with Streusel Cookie
Or
Customized Wedding Cake for 15 guests (Please inquire with Pastry Chef Mickael Cornu)