Children’s Menu

Mac & cheese
Cheeseburgers, french fries
Hotdogs, french fries
Chicken strips, french fries
Meatballs and spaghetti
Homemade chocolate chip cookies
chocolate and vanilla ice cream
Chocolate cake

HOLIDAY FEAST EXTRAVAGANZA MENU

Starters

Oysters A la Pierre

Caviar Bellini’s Smoked Salmon Platter

Entrees

Herb Roasted Turkey

Honeybaked Ham

Lobster Thermidor

Giant Crab Legs with Drawn Butter

Chilean Sea Bass in an Orange Citrus Glaze

Baked Macadamia Nut Crusted Halibut with Leeks and a Pineapple Ginger Curry Honey Vanilla Bean Sauce

Sides/Vegetables

Mashed Potatoes and Gravy Chef Pierre’s Famous Stuffing

Green Beans

Cranberry Sauce Cauliflower Gratin

Sweet Potatoes

Butternut Squash Soup

Succotash

Fruit Platter

Desserts

Chocolate Mousse

Oreo Cookie Crusted Chocolate Cheesecake Soufflé with Berry Berry Sauce

Cowboy Up Menu

APPETIZERS

with lemon juice

FOIE GRAS

ASPARAGUS SAUCE MOUSSELINE

EGG IN SHELL WITH CAVIAR

SALADS

With lemon vinaigrette

SMOKED SALMON PLATTER

CHICKEN CAESAR SALAD

SOUP

CHICKEN VEGETABLE SOUP

MAINS

VEAL CHOP ROSSINI

Sautéed scallops with garlic, parsley, and tomatoes in a lemon cream sauce

With a three-mustard cream sauce

With a lobster bisque sauce

In tarragon sauce

SIDES

POTATO GRATIN

In sweet tomato basil sauce

DESSERT

HOT CHOCOLATE SOUFFLE

Chef Pierre will also include a menu surprise!

Brunch Menu

MAINS

Customize with spinach, mushrooms, bell peppers, Italian sausage, ham, and an assortment of cheeses

Delicious mix of c antelope, honeydew, strawberries, blueberries, blackberries pineapple, mango, and oranges

Egg whites also available

Plain, blueberry or chocolate chip

A variety of bagels with cream cheese, smoked salmon, capers, and chopped red onion

Gently simmered and served wonderfully moist and delicate

Custom-made waffles with fresh berries and whipped cream

The classic served up with a rich Hollandaise sauce

SIDES

DRINKS

Seafood Extravaganza Menu

APPETIZERS

With lemons and cocktail sauce

With lemon wedges and cocktail sauce

SALADS

Heirloom tomatoes and cucumbers in a balsamic vinaigrette

Tomatoes, red onions, butter lettuce in a lemon olive oil vinagrette

Kale, goat cheese and walnuts in a raspberry vinaigrette

SOUP

Cold potato leak soup with floating island caviar

MAINS

In a wild mushroom sauce

Marinated in thyme, olive oil and lemon juice

With drawn butter and an orange citrus glaze

With lemon butter sauce

With pineapple ginger curry coconut sauce

SIDES

Saffron Pearl Pasta

Rice Pilaf

DESSERT

Chef Pierre’s Chocolate Mousse

Chef Pierre will also include a menu surprise!

CHEF’S TABLE MENU

Mix and Match Your Favorites

Starters

Oysters Rockefeller Caviar Egg Shell

Crab Cakes on a bed of Sautéed Leeks in Champagne Tarragon Sauce

Smoked Salmon Rolls with Lime Aïoli, Rainbow Carrots, and Cucumber

Cristini’s with Heirloom Tomatoes and Balsamic Dressing

Wonton Cornucopias stuffed with Ahi Tuna

Japanese Pickled Vegetables topped with Seaweed Salad

Escargot with Garlic and Parsley Butter

Entrees

Beef Wellington with a red wine sauce

Chicken Cordon Bleu with a Three Mustard Sauce

Herb Roasted Chicken

Beef Bourgeois

Herb Roasted Rack of Lamb

Herb-roasted Cornish Hens in Honey Mustard Sauce

Soups

Vichyssoise

Wild mushroom

Lobster bisque

Chicken vegetable rice

Cream of asparagus

Carrot ginger

Golden potato

Potato leek

French onion

Cream of Celery

Pumpkin soup

White navy bean soup

Butternut squash soup

Sides/Vegetables

Asparagus Hollandaise

Tomato Garlic Herb Roasted Breadcrumbs with Parmesan Cheese

Brussels Sprouts with Bacon

Garlic Roasted Potatoes

Rainbow Carrots sautéed in Butter Shallots

French Green Beans

Artichokes with a Variety of Toppings

Cauliflower Gratin

Potato Gratin

Wild Mushroom Risotto

Surf & Turf Menu

APPETIZERS

Wild Mushroom Soup

Black beans, corn, cilantro, red onions, diced tomatoes, balsamic vinaigrette in a tomato tortilla

In a garlic butter sauce

SALADS

Cucumbers, heirloom tomatoes, and rainbow carrots in an oil ciegar mustard dressing

With homemade croutons

With oil and vinegar

MAINS

In an orange citrus glaze

With tomato basil sauce and parmigiano reggiano cheese

With virgin spinach lemon caper sauce

With an orange sauce

in a mushroom sauce

SIDES

Cauliflower Gratin

Saffron Rice Pilaf

Sauteed Rainbow Carrots

DESSERT

With a berry sauce

The French Classic

With fresh berries and chocolate ganache

With vanilla bean ice cream and hot chocolate ganache

Chef Pierre will also include a menu surprise!

PRIVATE CHEF MEALS

Brunch

Surf and Turf

Seafood Extravaganza

Cowboy Up

Chef's Table

Holiday Feast

Children's Menu