HORS D’OEUVRES

(bite size)
COLD
Tartare of Salmon on Baguette
Belgium endive, goat cheese & sundried tomato
Country side pate
Smoked Pastrami Salmon, capers & sour cream
Skewer of Beef & black peppercorn
Vegetable Sushi
Gulf Shrimp on toast
Duck & confit of raspberry onions
Tuna Tartare
Terrine of wild mushroom & smoked chicken on bread
Chicken liver mousse & truffles
Breast of Duck cranberry mustard
Celery & blue cheese
Beef tartare
Foie Gras
Avocado & crab meat

HOT
Leek tart
Roquefort cheese Feuilleté
Hawaii sweet onions tart
Cheese puff & Apricot
Feuilleté of Crab meat & lobster sauce
Quiche Lorraine
Swiss & spinach puff
Vegetables Spring Rolls
Wild mushroom & walnuts
Feuilleté of escargot & light garlic cream sauce
Skewers of bay Scallops & bacon
Artichoke Mornay tart
Caramelized Red Onion

MENU #1

HORS D’OEUVRES & OPEN BAR
Belgium endive & goat cheese
Smoked Salmon
Leek tart
Country side paté

MESCLUN SALAD, PEAR, ROQUEFORT CHEESE & WALNUT
Sauteed pears, sprinkles of Roquefort cheese & walnut served on a bed of Mesclun salad in a fresh herbs Balsamic vinaigrette

PAUPIETTE OF CHICKEN
Filled with either a mousse of Hickory smoked ham, cheese or fresh vegetables in a white wine Tarragon mushroom cream sauce
or
GRILLED SALMON IN FRESH BASIL OR LOBSTER SAUCE
Grilled boneless fresh Atlantic Salmon

FRESH BERRIES & CHOCOLATE
Dark chocolate cup & white chocolate or praline mousse filled with all kinds of seasonal fresh berries served with a warm caramel sauce garnished with fresh berries

COFFEE/TEAS
(regular & decaffeinated)
(French bread rolls & butter)

MENU #2

YOUR CHOSEN HORS D’ŒUVRES
(Passed on tray)
FRESH SEAFOOD SALAD
Seafood sausage, Gulf shrimps & smoked salmon Served on a bed of Mesclun salad with an orange cayenne pepper dressing
SAUTEED SLICED BREAST OF DUCK IN A CASSIS SAUCE
Marinated Long Island Duck Magret Served with a red wine Black Currant sauce
WHITE & DARK CHOCOLATE TRUFFLES MOUSSE CAKE
Served with a berry sauce & fresh berries
COFFEE / TEAS
(Regular & decaffeinated)
French bread rolls & butter

MENU #3

YOUR CHOSEN HORS D’ŒUVRES
(Passed on tray)
TERRINE OF ARTICHOKE & ROASTED SWEET BELL PEPPER
Garnished with fresh asparagus Served on bed of Mesclun salad with a Julienne of carrots & beets in fresh herb dressing
COMBINATION OF BEEF TENDERLOIN & GRILLED SALMON
Served with a wild mushroom red wine sauce & lobster sauce
WARM APPLE & PEAR TART
Served with a caramel sauce & fresh berries
COFFEE/TEAS
(regular & decaffeinated)
(French bread rolls & butter)

MENU #4

YOUR CHOSEN HORS D’ŒUVRES
(Passed on tray)
THE THREE SALMON PLATE
poached, smoked, and tartare of Salmon served on a bed of Mesclun salad in olive oil, vinegar & fresh herb dressing
GRILLED VEAL CHOP OR VEAL WELLINGTON
Served with a wild mushroom rosemary sauce
PAINTER PLATTER
Assortment of petits fours with different sauces
COFFEE
(regular & decaffeinated)
(French bread rolls & butter)

MENU #5

YOUR CHOSEN HORS D’ŒUVRES
(Passed on tray)
TERRINE OF WILD MUSHROOMS & SMOKED CHICKEN
Garnished with Gulf Shrimps Served on a bed of Mesclun salad with a julienne of beets & carrots in fresh herbs dressing
ROAST RACK OF LAMB IN A RED WINE PROVENÇALE HERBS SAUCE
The Racks are coated with Dijon Mustard & bread crumbs
FRENCH BREAD PUDDING, CARAMEL SAUCE
Garnished with fresh berries
COFFEE
(Regular & decaffeinated)
(French bread rolls & butter)

GARNISHES

Wild & regular rice with fresh thyme
Mashed potato & vegetables
Saffron couscous
Gratin Dauphinois (potatoes)
French Green Beans
Acorn Squash gratin (in season)
Ratatouille Niçoise
Seasonal vegetable jardiniere

OTHER CHOICES

APPETIZERS

SALAD OF MESCLUN
Garnished with tomatoes & French vinaigrette
COLD GAZPACHO SOUP
Nice summer dinner Andalou cold soup with Tomatoes, cucumbers, sweet bell pepper
WARM CROTIN DE CHAVIGNOL ON GREENS
genuine French individual Goat cheese served warm on a bed of mixed greens Garnished with sauteed pears
LOBSTER BISQUE
The tasty festive Shell fish soup
SALADE NIÇOISE
Lettuce, green beans, potato, tomato, olives & tuna fish Served with a French Vinaigrette
PATE PLATE
Assortment of Seasonal house made Patés & Terrines Garnished with pickles, onions, olives & mustards FOIE GRAS Goose liver served on a bed of mixed greens
FRESH PASTA SALAD & VEGETABLES OR SEAFOOD
Fresh vegetables fettuccini Garnished with grilled sweet bell pepper, black Olives In a fresh basil Balsamic dressing
TERRINE OF VEGETABLES & GULF SHRIMPS
Served on a bed of Mesclun salad with a olive oil, vinegar & fresh basil Garnished with edible flower petals
WARM CRAB CAKE
Served on a bed of oak leaves & green beans in a coulis of Shell fish
ROULADES OF DOVER SOLE, SAUCE POULETTE
Fresh filet of Dover Sole filled with a crab meat mousse In mussels cream sauce
SEAFOOD SALAD
Smoked salmon, Bay Scallops & marinated Gulf Shrimps Served on a bed of Mesclun salad in orange Cayenne pepper dressing

ENTREES

CHICKEN COQ AU VIN
Grilled chicken in a red Burgundy wine sauce & vegetables
BRAISED BREAST OF CHICKEN & FILET OF BEEF TENDERLOIN
Served with a fresh basil sauce & a red wine wild mushrooms sauce
ROAST BONELESS QUAIL VIGNERONNE
Served in a red wine, shallots & green grapes sauce
ROAST DUCK A L’ORANGE
Roast Long Island Duck Flambé au Cointreau in orange sauce
PURSE OF PHEASANT
Phyllo dough filled with Pheasant, vegetables & pistachio mousse In a cranberry red wine sauce
COULIBIAC OF SALMON, SAUCE AMERICAINE (lobster sauce)
Salmon cooked in a puff pastry
BEEF BOURGUIGNON
Sauteed London broil in a red burgundy wine sauce & vegetables
LOIN OF LAMB EN CROUTE
Served with a black trumpet or chanterelle red wine sauce
VEAL RIBBEYE, SAUCE VIGNERONNE
Filled with wild mushrooms, corn & cranberries, fresh grapes sauce
VEAL SCALLOPINI
Filled with a mousse of Hickory ham, pine nuts & vegetables Served with a tomato, olives, fresh thyme red wine sauce
BEEF WELLINGTON
Served in red wine blue cheese sauce
ROAST RACK OF LAMB & SAUTEED BREAST OF DUCK
Served with a mushrooms fresh thyme & cassis sauce
FRESH MAINE LOBSTER
Froggy’s Restaurant dish signature on a bed of leek in a vanilla or lobster sauce

Home made Country side breads, French rolls, Baguette & butter
We welcome any menus suggestions

DESSERTS

DARK CHOCOLATE TRUFFLE MOUSSE CAKE
PRALINE HAZELNUT MOUSSE CAKE
CHRISTMAS YULE LOG (IN SEASON)
PISTACHIO MERINGUE
POACHED PEAR
CHAMPAGNE BRANDY
FRESH WARM APPLE TART
CARAMEL CHARLOTTE
FRESH FRUITS TARTS
ALMONDINE
ESPRESSO CHOCOLATE
RASPBERRY DACQUOISE
PEAR & ALMOND TART
LEMON MERINGUE
PASSION FRUIT MOUSSE CAKE
FLOURLESS CHOCOLATE PECAN
TIRAMISSU
GRAND MARNIER CAKE
FLORENTINES & FRESH BERRIES MOUSSE

Served with a choice of different sauces:
Fresh Berry
Vanilla
Caramel
Dark or white chocolate
Mint sauce

Garnished with all kinds of fresh berries