MENU 1 - $45 per person
Assiette Paradou
(French-style Antipasto Plate featuring Hams, Salamis, Pates with Oven Roasted Tomatoes, Red Wine Braised Onion, Capers Berries)
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Fish of the Day
OR
Fricassee de Volaille Facon Grand-Mere
(Roulade of Chicken Breast Braised in Chicken Demi-Glace & Cream.
Served with Chanterelle, English Pea Risotto & Sauteed Baby Fall Vegetables)
OR
Cassoulet du Paradou
(Duck Leg Confit, Wild Boar Sausage, Lardons, Canelini Beans. Topped with Toasted Bread Crumbs & Accented with Chef Kfir’s Green Flame)
OR
Entrecote with Potato Gratin
(Grilled Dry Aged Shell Steak with Potato Gratin & Mesclun Salad.
Choice of Pepper, Shallots or Roquefort Sauce)
OR
Vegetarian Dish of the Day
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Selection of Desserts
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MENU 2 - $55 per person
Welcoming Aperetif
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Assiette Paradou
(French-style Antipasto Plate featuring Hams, Salamis, Pates with Oven Roasted Tomatoes, Red Wine Braised Onion, Capers Berries)
AND
La Raclette de Paradou
(Raclette Cheese topped with Fingerling Potatoes, Lardons, Pickled Onions, & Cornichons. Dusted with Espelette Pepper)
----
Fish of the Day
OR
Fricassee de Volaille Facon Grand-Mere
(Roulade of Chicken Breast Braised in Chicken Demi-Glace & Cream.
Served with Chanterelle, English Pea Risotto & Sauteed Baby Fall Vegetables)
OR
Cassoulet du Paradou
(Duck Leg Confit, Wild Boar Sausage, Lardons, Canelini Beans. Topped with Toasted Bread Crumbs & Accented with Chef Kfir’s Green Flame)
OR
Jarret d’Agneau
(Lamb Shank Braised in White Wine. Served with Merguez & Lardon-laced Savoy Choucroute
& Roasted Chipolini Onions)
OR
Entrecote with Potato Gratin
(Grilled Dry Aged Shell Steak with Potato Gratin & Mesclun Salad.
Choice of Pepper, Shallots or Roquefort Sauce)
OR
Vegetarian Dish of the Day
----
Selection of Desserts
Soda, Coffee, and Tea
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MENU 3 - $65 per person
Welcoming Aperetif
----
Assiette Paradou
(French-style Antipasto Plate featuring Hams, Salamis, Pates with Oven Roasted Tomatoes, Red Wine Braised Onion, Capers Berries)
AND
La Raclette de Paradou
(Raclette Cheese topped with Fingerling Potatoes, Lardons, Pickled Onions, & Cornichons. Dusted with Espelette Pepper)
----
Fish of the Day
OR
Fricassee de Volaille Facon Grand-Mere
(Roulade of Chicken Breast Braised in Chicken Demi-Glace & Cream.
Served with Chanterelle, English Pea Risotto & Sauteed Baby Fall Vegetables)
OR
Cassoulet du Paradou
(Duck Leg Confit, Wild Boar Sausage, Lardons, Canelini Beans. Topped with Toasted Bread
Crumbs & Accented with Chef Kfir’s Green Flame)
OR
Jarret d’Agneau
(Lamb Shank Braised in White Wine. Served with Merguez & Lardon-laced Savoy Choucroute
& Roasted Chipolini Onions)
OR
Entrecote with Potato Gratin
(Grilled Dry Aged Shell Steak with Potato Gratin & Mesclun Salad.
Choice of Pepper, Shallots or Roquefort Sauce)
OR
Vegetarian Dish of the Day
----
Assiette de Fromages
(Selection of French Artisanal Cheeses with Chef Kfir's Confitures)
----
(Selection of Desserts
Soda, Coffee, and Tea
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MENU 4 - THE LAST SUPPER
$150 per person (10 person minimum)
Welcoming Aperetif
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500 grams Canadian Sturgeon Caviar (1 per 10 people)
(Served with Ricard Creme Fraiche, Chives and Warm Mini Crepes)
AND
Chef Kfir's Carte de Foie Gras (1 per 5 people)
(Chef Kfir prepares Foie Gras 5 Different Ways and Serves it with 5 Different Accompaniments)
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Poached Lobster (1 per customer)
(Court Bouillon Poached Lobster with Soft Herb Salad & Beet Vinaigrette)
AND
Kobe Strip Loin (1 per customer)
(Broiled Kobe Beef Strip Loin with Pan Seared Foie Gras, Pomme Paillason & Sherry Shallot Sauce)
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Assiette de Fromages
(Selection of French Artisanal Cheeses with Chef Kfir's Confitures)
----
Selection of Desserts
Soda, Coffee, and Tea
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