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Saint Tropez
Bistro Français
Offer your
party 3 choices from each of three categories:
Appetizer, main course and dessert for $75 per
person.
Likewise, offer 4 choices from 3 categories for $85
per person.
Add a cheese plate course at market price.
Degustation Menu “Tasting 4-7 courses” may be priced
upon request.
From 12 to 300 guests for this pricing structure.
Numbers must be confirmed no later than one week
prior to event. Confirmed number will be the minimum
charged. Prices may vary slightly according to
market availability; customer will be notified prior
to commencement of service.
Please keep in mind that since beverages are
not included in the price of the menu, you will also
need to choose a red or white wine. We provide all
dining staff. Prices will be determined by numbers
of people and hours of function.
HORS D’OEUVRE
VEGETARIAN:
Brochettes, Bruschetta, Caponata, Dumplings, Eggplant
Caviar, Fritters, Galettes, Humus, Quiche, Stuffed
Mushrooms, Olive Tapenade, Roulades, Pickled garden,
Polenta Crisps, Scallion Pancakes, Spinach Tartelettes,
Spring Rolls, Tempura, Tians.
SEAFOOD:
Brandade,
Shrimp Cocktail, Crab Salad, Croquettes, Darioles,
Dumplings, Flans, Gravlax, Mussels, Puffs, Sushi,
Tartare, Tempura.
DAIRY :
Cheese:
Pieces, Puffs,
Shells, Sticks, Tartelettes, Toasts, Triangles,
Turnovers.
MEAT/POULTRY:
Chicken:
Curried,
Fried, Grilled, Poached, Sautéed, Skewered, Smoked,
Tandoori, Wings.
Duck:
Orange, Olive, Paté, Rillette.
Lamb:
Sausages.
Paté.
Skewer.
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Choose any three for $15
per guest.
Prices are based on a minimum number of 30 people.
Cocktail Receptions having hors d’oeuvres only will
begin at $20 per person for any four selections from
this list, based on a minimum of 50 people. Number of
guests must be confirmed no later than one week prior to
event and said number will be the minimum charged.
Cakes, Dessert
Miniatures and Assorted Cheese Platters are also
available.
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MENU
APPETIZER CHOICES
Soups:
-Seasonal
Mushroom with Truffle essence
-Root Vegetable with lemongrass and basil
-Cream less Tiger Shrimp Bisque
-Chicken Consommé with vermicelli and dill
-Provencal Fish Soup
-New England Clam Chowder
-Carrot Ginger
-Vichyssoise
-Lyonnaise Onion
-Carrot Ginger
-Potato Leek
-Celery Apple Walnut
-Seasonal Vegetable Pistou
-Corn Chowder and Chive
-Tomato Basil
-Cucumber Melon
-Gazpacho
Salads:
-Field Greens
with Lemon Vinaigrette and Garlic Croutons
-Watercress with Red Apple and Blue Cheese
-Boston Lettuce with Radicchio, Endive and Mustard
Dressing
-Fresh Mozzarella with Plum Tomato and Balsamic Vinegar
-Baby Greens with Olive oil and Balsamic Vinegar
-Tossed Green Leaf with Carrots, Beets and Sherry
Vinaigrette
-Arugala with Pine Nuts, Apple and Cranberry Dressing
-Romaine with Anchovy Dressing and Garlic Croutons
-Mixed Green & Dill Vinaigrette
-Classic Caesar
-Tricolor with Balsamic and Olive oil
-Savoy Cabbage with Oriental Dressing
-Mesclun with Dijon Vinaigrette
-Salad Composes (Cornucopia of small salads on one dish,
which the Chef composes from the day’s market)
Cold Appetizers:
-Cucumber,
Avocado and Melon Cocktail with Cilantro emulsion
-Agro dolce of Zucchini, Bell Pepper and Eggplant
-Pastis-Marinated Salmon with Fennel and Orange
-Beef Carpaccio with Roquette, Soy and Ginger
-Caponata of Root Vegetables
-Avocado and Crab Salad with fresh mint and orange
-Cured Salmon, Cucumber and Wasabe Roulade
-Grilled Marinated Root Vegetables
-Antipasto Plate
-Mezze Plate
-Gravlax of Atlantic salmon
-Spicy Salmon Tartare
-Tiger Shrimp Cocktail
-Calamari with Ginger and Soy
-Country Paté
-Le Mans style Rilletes
-Prosciutto and Melon
-Brandied Chicken Liver Mousse
Warm
Appetizers:
-Sablé of
Grilled Vegetables and Aioli
-Crab and Popcorn Shrimp Cake with Red Pimiento Sauce
-Turkey and Scallion Spring Roll with sweet chili
-Cannelloni of Ricotta, Smoked Ham and Spinach
-Goat Cheese and Vegetable tart
-Calamari in Burgundy Wine, Black Olive, Tomato and
fresh herbs
-Mozzarella and Roasted Red Pepper-stuffed Eggplant
-Garlic Sausage in Puffed Pastry
-Grilled Vegetable Napoleon
-Eggplant Carpaccio with Basil
-Spinach Quiche
-Cheese and Vegetable Stuffed Mushrooms
-Grilled Portobello
-Goat Cheese Croutons with Greens
-Monsieur Seguin Potato Timbal
-Sweet Onion Tart
-Garlic and Parsley Mussels
-“Salt and Pepper Squid”
-Garlic Sausage over Dijon/white wine potatoes
-Codfish Cake with red pepper aioli
-Cheese Ravioli with Tomato Coulis
Main
Courses
-Fettucine
with Mushroom and Basil
-Penne with Seasonal Vegetables
-Root Vegetable Lasagna
-Linguine with Garlic Tomato Prawns
-Spinach and Parmesan Risotto
-Shrimp and Scallop Skewers with fresh ginger
-Curried Shrimp with Apple and Raisin
-Rainbow Trout with Lemon and Capers
-Pan-roasted Cod with Thyme and Garlic
-Fillet of Sole Meuniere
-Poached Salmon with Citrus Vinaigrette
-Aioli of Cod and Vegetables
-Ballotine of Chicken with Wild Mushroom Sauce
-Lemon Chicken
-Rosemary Roasted Chicken
-Free Range Chicken simmered with Mushrooms and Marsala
wine
-Short Ribs with Balsamic and Garlic
-Short Ribs of Beef braised in natural juices with red
currants
-Roast Beef with Mushroom Sauce
-Roast Veal with Dijonnaise Sauce
-Rosemary Lamb Roast “au jus” with Tapenade and orange
comfiture
-Leg of Lamb au Jus
-Braised Lamb Shank
Desserts
-Floating Island
-Tiramisu
-Tahitian Vanilla Crème Brûlée
-Jasmine Rice Pudding
-Strawberry Roulade
-Crème Caramel
-Caramel Flan
-Clafoutis of Wild Berries
-Apple Almond Puffed Pastry Tart
-Apple Tart
-Pineapple Tart Tatin
-Lemon Pie
-Sinful Chocolate cake
-Chocolate and Coffee Mousse Cake
-White Chocolate Cheesecake
-Chocolate Mousse
-Velvety Chocolate Cake
-Selected Ice Creams or Sorbets
Cheese Plate
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