Classical, Contemporary, & Cutting Edge Cuisine

To The Friends of 12 Seasons and The French Manner-

Welcome to our new website if you are a friend of The French Manner (our former name since 1988) or a friend of 12 Seasons, our new name and new personality!  My inspiration for the concept of The French Manner (TFM) began in 1988 in Estes Park, Colorado.  At that time I was Executive Chef at The Stanley Hotel and I was looking to host cooking classes at the hotel, during the cold winter months…  I began with the cooking of Southern France; Haute Provence, the Var, the Cote d’Azur, etc.  Soon, I became enamored with Bordeaux, Aquitaine, and the Perigord.  My business grew into other regions of France and eventually to other parts of the globe.  The French Manner then became an in-home service, and thusly, I think that I invented the Personal Chef business…perhaps!  Twenty years later it’s 2008, and here we are now 12 Seasons Personal Chef and Sommelier Service.  We focus on local, organic, and sustainable agricultural products and follow the following basic tenants:

  • We shall seek the highest echelon of clients for our services and create individualized menus and events for them.
  • We will go anywhere, and do anything to provide memorable food & wine experiences.
  • We will prepare the freshest of food products and serve our cuisine and wine with the respect and dignity of true professionals.

“This is my life’s work…” - Chef Robert N. Corey, CEC, CWS

I’m most comfortable cooking. When I cook, I am able to enjoy wine with food, listen to wonderful music, and enjoy art and flowers; it is at those times that I feel the most connected to the world. At 12 Seasons we respect food history and wine culture; meaning the varied food products and wine which we deal with every day, and the people who produce, raise, and grow those products. We respect and appreciate the methods and techniques handed down to us by the thousands who have come before us. We owe a debt to those who have paved the way for us to practice our crafts, and we are charged in turn, to pave the way for those who will come after us.

At 12 Seasons we work within the glossary of classical methods and techniques, but we are not limited in our abilities to cook. We can, and will, cook and prepare international as well as classical, contemporary, and cutting edge cuisines. We will do whatever it takes to create the most satisfying experiences for our clients.

Our focus is on Personal Chef & Sommelier Services. We provide new, special, and unique menus for every client. We specialize in the intimate private party. I will also cook for you in your home, so that you don’t have to…”In-Home Chef Services”. We have created many other events, such as Food and Wine Pairings & Formal Dinners, all in classical, contemporary, and cutting edge manners.

12 Seasons has at its disposal a formidable team, replete with professional equipment, as well as the network web for rentals and other necessities. We are able to transport ourselves from a home base in Superior, Colorado to anywhere in-state and regionally. “For the price of a plane ticket”, and the costs incurred for an event, we are able to arrive anywhere in the country to provide our level of food and service. Our connections for service, product, and food are far ranging, thus these network connections allow us to practice our craft anywhere.

Founder, Owner, & Executive Chef Robert N. Corey, CEC, began his food career in New England in 1974. After cooking for ten years across the country and during college, he fulfilled his Chef Apprenticeship in 1985 at The El Tovar Hotel in Grand Canyon, Arizona. He is a 1987 graduate of The Culinary Institute of America in Hyde Park, New York. In addition, Chef Corey holds a BA in Anthropology and Geography from The University of Northern Colorado. He is currently in pursuit of an MBA in Operations Management from Regis University. Chef Corey had been a restaurant, hotel, and corporate chef for nineteen years, and now is Chef/Instructor at the Art Institute of Colorado. He has been Executive Chef of Assignments Restaurant and Catering Operations at The Art Institute of Colorado’s School of Culinary Arts and teaches French Classical Cuisine, Art Culinaire, and Baking & Pastry Arts. He is a member in good standing of the American Personal Chef Association (APCA), the Chef’s Collaborative, the World Association of Cooks Societies (WACS), and the American Culinary Federation (ACF). Chef Corey is a Certified Executive Chef (CEC) and a Certified Wine Sommelier (CWS).

Don’t delay - Call today!

303.667.3768

 ”Good cooking is the accumulation of small details done to perfection.”

Here are choices, ideas, and suggestions from my kitchen. 12 Seasons endeavors to make every event unique and different. I will compose a menu just for you, your palate, and for your guests. I will cook for you just the way you want…”I’m Yours”.

A successful event lies in our ability to provide high-quality, innovative, and exciting food & wine selections. The following menu is an expression of classical, contemporary & cutting edge cuisine brought to you by 12 Seasons.

Nibbles, Dips, & Dippers (Tapas-Style)

  • Rosemary & Cayenne Spiced Almonds
  • Sugar & Chili Cured Roasted Pecans
  • Mediterranean-style Marinated Black & Green Olives
  • Chorizo Pate a Choux Cheese Puffs
  • Deep-Fried Jerked Plantain Ribbons with Seviche
  • Gruyere Cheese Pate a Choux “Gougeres”
  • Sun-dried Tomato Pesto Puff Pastry Palmiers
  • Parmesan Cheese Puff Pastry Straws
  • Vegetable “Crudite a moi” (Baby Carrots, Baby Potatoes, Celery, Chicory, Cherry Tomatoes, Cucumbers, & Radishes) dipped in Roasted Red Pepper & Feta Dip, Avocado Lime Cream, & Curried Yogurt, Cilantro Chutney, Provencal Pistou, Corsican Spicy Mayonnaise

Tops & Bottoms

  • Corncakes with mango Salsa
  • Dill Blini with Salmon Caviar & Lemon Crème Fraiche
  • Chive Pancakes with Red Onion Confit & Crème Fraiche
  • Eggplant Caviar Crostini
  • Tomato & Caviar Crostini
  • Mini caramelized Red Onion Puff Pastry Tatins
  • Gravlax & Pumpernickel Canapé with Mustard Dill Sauce
  • Potato Cakes with Chive Sour Cream & Caviar
  • Petite Latkes with Chive Sour Cream & Apple Sauce
  • Baby Baked Creamer Potatoes with Vodka-laced Sour Cream & Caviar
  • Gingered Chicken Cakes with Cilantro-Lime Mayonnaise
  • Chesapeake-style Crab cakes, Tomato Cucumber Salad & Chipotle Tartar Sauce

Raw Menus & New Age Gastronomy

 

Coming in the Summer of 2008

 

Sticks & Skewers 

  • Grapefruit & Scallop Seviche Skewers
  • Lemon-Chili Grilled Shrimp Sticks
  • Tangy Grilled Thai Pepper Shrimp Skewers
  • Deep-Fried Coconut Lime Shrimp w/ Red Curry Sauce
  • Salmon Teriyaki Skewers with Ginger Soy Dipping Sauce
  • Sugarcane Skewered Shrimp Balls with Minted Chili Dipping Sauce
  • Chicken & Prosciutto Rosemary Spiedini with Roasted Pepper Aioli
  • Lime Marinated Chicken Skewers with Avocado Crema
  • Charred Chicken Satay with Spicy Sesame & Scallion Peanut Sauce
  • Vietnamese Chicken & Vegetable Pot stickers w/ Spicy Ginger Dipping Sauce
  • Deep-Fried Lobster Ravioli with Creamy Roasted Tomatillo Salsa
  • Tropical Fruit Brochettes with Passion Fruit & Mascarpone Dip
  • Prosciutto-Wrapped Fig Skewers
  • Fennel-Marinated Feta & Olive Skewers with Mint
  • Basil Marinated Mozzarella “Ciligene” & Cherry Tomato Skewers

Wraps & Rolls

  • Spinach, Smoked Trout & Herbed Cream Cheese Roulade
  • Black Forest Ham & Dijon Mini Croissants
  • Baked Puff Pastry “Cornets” with Roasted Asparagus
  • Herbed Goat Cheese Truffles
  • Spicy Ahi & Deluxe Vegetable “Rainbow” Sushi Rolls with Soy & Lime Vinaigrette
  • Chinese Parsley & Shrimp Rice Paper Rolls with Peanut Hoisin Dipping Sauce
  • Salmon Caviar Sushi Rice Balls
  • Mini California “Cornet” Rolls
  • Rolled Ricotta & Sage Crepes with Parmesan Shavings
  • Mini Peking Duck Pancakes with Plum Sauce & Scallion Ribbons
  • Herbed Artichoke & Parmesan Phyllo “Cigarettes” with Lemon-scented Mayonnaise

Stacks & Cases

  • Phyllo Tartlettes with Smoked Salmon, Cracked Pepper Crème Fraiche & Lime
  • Phyllo Tartlettes with Crab, Ginger, Toasted Sesame Seeds, & Cabbage
  • Phyllo Tartlettes with Asian Beef Salad
  • Corn Cups with Papaya, Avocado, & Grapefruit Salad
  • Corn Cups with Tuna, Mango, & Lime Seviche
  • Corn Cups with Spicy Cilantro Shrimp
  • Bacon-Wrapped Oysters, in-the-Shell
  • Mussels with Salsa Cruda, in-the-shell
  • Oysters with Mignonette
  • Baked Clams with Ginger-Lime Butter, in-the-shell
  • Scrambled Egg & Bacon in Baked Pate a choux Puffs
  • “Apple wood-Smoked Bacon & Poached Quail Eggs” on a Teaspoon with Hollandaise
  • Roasted Carrot, Ginger, & Butternut Squash Soup Demi-Tasse
  • Chilled Spicy Avocado Salsa Soup Demi-Tasse
  • Mini Hamburgers with Pickles & Ketchup
  • Mini Tuna Burgers with Wasabi Mayonnaise & Pickled Ginger
  • Cucumbers Cups with Smoked Trout, Lemon, & Dill
  • Cucumber Cups with Bleu Cheese Mousse & Crispy Bacon
  • The Italian Egg Sandwich

Indescribables

  • Rainbow Caviar
  • Layered Terrine of House-Smoked Salmon with Cucumber Salad
  • Orange Muffins with Smoked Turkey & Cranberry Sauce
  • Peach Muffins with Pecan Chutney
  • Rosemary Mini Muffins with Smoked Ham & Peach Relish
  • Petite Boiled & Baked Bagels with Artichoke Parmesan Cream Cheese & Lox
  • Petite Boiled & Baked Bagels with Crispy Bacon, Fried Egg, & Muenster Cheese
  • Soba Noodles with Sesame Ginger Vinaigrette, in spoons
  • Petite Bleu Cheese & Red Onion Confit Quiche
  • Petite Feta, Olive, & Rosemary Quiche
  • Egg, Caper, & Watercress Finger Sandwiches
  • Rare Roast Beef & Horseradish Finger Sandwiches with Lettuce & Tomato
  • The Italian Egg Sandwich on Garlic-Rubbed Toasted Ciabatta, with Marinara
  • Mini Croque Monsieur & Croque Madam
  • New Potatoes with Crème Fraiche & Sevruga Caviar
  • Thai Guacamole with Crispy Fried Wontons
  • Prosciutto-wrapped Tuscan Melon Balls
  • Goat Cheese, Smoked Mozzarella, & Feta Phyllo “Tiropetes”
  • Mushroom, Zucchini, & Green Onion Tempura with Spicy Sake Dipping Sauce
  • Marinated Smoked Beef “Pinchitos” with Almond Romesco Sauce & Chimi-churri
  • Lamb & Artichoke Heart “Speidini” on Rosemary Sprigs
  • Shrimp & Crab Cakes with a Light Whole Grain Mustard Sauce

Amuse Bouche, Starters, Small Plates & First Impressions

  • Hot Potato & Truffle Foam
  • Lemon, Garlic & Thyme Roasted Chicken with Butter Lettuce Salad and Dijon Jus Vinaigrette
  • Crispy Seared Salmon “Egg Rolls” with Orange-Fennel Broth
  • Foie Gras Ravioli
  • Crisp Sweetbreads with Morel Cream
  • Sashimi Tuna” Ribbons” with Avocado & Ginger Marinade
  • White Truffle-Infused Custard with Chive Potato Chips
  • Sautéed Escargots in Dijon Tarragon Cream with Julienne Vegetables & Toast Points
  • Mussels in White Wine, Garlic, Chile Peppers, & Parsley, served w/ Crunchy Baguettes (Moules Mariniers)
  • Pumpkin Tortellini with Sage & Brown Butter
  • Rilletes with Crouton, Cornichons, Apples, & Chevre
  • Roasted Beet Salad, Celeriac Remoulade, & Chickpea Carrot Salad
  • Pate de campagne with Frisee Salad, Red Onions, & Dijon Vinaigrette Fried Zucchini Blossoms with Olivade
  • Headcheese w/ Thin-Sliced Red Onions, Cornichons, Red Wine Vinaigrette, & Crusty Baguette
  • Vegetables a la Greque: Baby Artichokes, Cauliflower, Celeriac, Button Mushrooms, Fennel, & Pearl Onions
  • The Raw Bar: Oysters with Mignonette Sauce
  • Garlic Sausage in Brioche with Mixed Greens & Chornichons
  • Fireplace-Melted Raclette Cheese with Boiled Potatoes & Bayonne Ham
  • Grilled Ham & Cheese Sandwiches with Fried Eggs and Sauce Mornay

Soup, Ragout & Stew

  • Chilled Watermelon Gazpacho
  • French Onion Soup Gratinee (Soup a l’oignon Gratinee)
  • Lobster Bisque with Red Pepper Rouille & Lobster Butter Crouton
  • Lentil Soup with Soffritto & Leeks
  • Spring Vegetable Bouillion
  • Warm or Cold Potato Leek Soup
  • Cream of Sorrel with Chive Blossoms

Salade

  • Roasted Beet & Blood Orange Salad
  • Chickpea with Roasted Eggplant
  • Tuna Salad with Olives & Capers
  • Cesar Salad
  • Warm Pan-Fried Goat Cheese & Baby Green Salad with Champagne Vinaigrette
  • Spinach Salad with Honey-Dijon Dressing
  • Field Greens with Apples, Avocado, Ruby Grapefruit, Roasted Walnuts, & Goat Cheese with Pomegranate & Molasses Vinaigrette
  • Salade Nicoise
  • Asparagus & Haricots Verts Salad with Leek Vinaigrette
  • Tomato Salad with Red Wine, Shallot, & Parsley Vinaigrette
  • Bibb Lettuce Salad with Fines Herbes & Champagne Vinaigrette
  • Watercress & Endive Salad with Roquefort & Walnuts
  • Chilled Salad of Haricots Verts & Tomatoes
  • Quiche Florentine with Frisee Salad
  • Smoked Salmon, Oranges, & Radishes with Frisee Salad

Main Courses & Plats de Resistance

  • Rack of Baby Lamb in Consommé, with Root Vegetable Puree, Barley, Haricot Verts & Wild Mushrooms
  • Pomegranate Lacquered Duck
  • “Surf & Turf” - Sautéed Monkfish with Braised Oxtail, Salsify, & Mushrooms
  • Marinated Grilled Hanger Steak with Field Greens Salad & Red Wine Vinaigrette (Salad d’Onglet)
  • Braised Veal Cheeks with Apple Salad and Celery Root Puree
  • Steak au Poivre, prepared and served Tableside
  • Rice-Smoked Duck with Honey & Sauternes
  • Flatiron (shoulder cut) Steak with Herb Butter & Fries (Steak Frites Maitre d’hotel)
  • Osso Bucco with Gremolata, Soft Polenta and Fried Basil
  • Roasted Veal Short Ribs with Whipped Potatoes
  • Roasted Chicken with Butter Lettuce Salad and Jus Vinaigrette
  • Ragout of Wild Morels, stewed in Butter
  • Duck a l’Orange, boned, presented, and served Tableside
  • Braised Rabbit with Olives, Glazed Shallots, and Mushroom Ragu
  • Seared Atlantic Salmon with Beurre Blanc & Stewed Leeks
  • Gnocchi a la Parisienne, baked and served Gratinee
  • Frog’s Leg Provencal, with spring vegetable salad and peas
  • Boeuf Bourguignon with Crusty Country Rye Bread
  • Coq-au-vin with Rice Pilaf or Boiled Parslied Potatoes
  • Skate Fillet with Browned Butter & Haricots Verts with Lemon & Almonds
  • Bouillabaisse, deconstructed and presented and served Tableside
  • Cassoulet, with Duck Confit & Garlic Sausage
  • Choucroute Garni with Smoked Ham, Cured Bacon, Blood Sausage and Cabbage
  • Tournedos Rossini with Foie Gras, Truffles, & Madeira Demi-Glace
  • Skirt Steak with Caramelized Onions & Red Wine Jus
  • Phad Thai Bar Stir-fried Vegetables, Peanut Sauce, Phad Thai Noodles, with Shrimp, Chicken, and/or Beef
  • Flank Steak-in-a-Glass - Marinated Grilled Flank Steak, Creamy Garlic, Goat Cheese & Green Onion Mashed Potatoes with Red Wine Demi-Glace
  • Poached Curried Shrimp with Toasted Sesame Seed Jasmine Rice, Poached Shrimp, & Curried Vegetables
  • Shrimp Scampi Sofrito with Garlic, Artichokes, Olives, Mushrooms, & Sautéed Shrimp with Caramelized Tomato Risotto
  • Lemon-Basil Grilled Shrimp with Char-Grilled Asparagus, Holland Sweet Peppers, Eggplant, Zucchini, Shaved Romano & Toasted Pine-Nuts
  • Smoked Chicken Tacos with Red Pepper Tortilla, Goat Cheese Spread, Red Chile Rice, Grilled Peppers & Onions, Pico de Gallo & Chipotle Cream
  • Penne Pasta Siena with Charred Vegetables in Tomato, Rosemary, Garlic Emulsion
  • Southwestern Chicken & Shrimp Parfaits - Layers of Red Chile Rice, Black Bean Salad, Charred Corn & Tomato Pico de Gallo, & Fresh Guacamole, garnished with Shredded Smoked Chicken & Grilled Shrimp
  • Seared Lemon Salmon Medallions Brushed with Honey-Mustard Glaze, served over Wilted Spinach with Creamy Garlic & Horseradish
  • Calamari & Chowder - Flash-fried Calamari floating on a New England-style Seafood Chowder
  • Roasted Garlic & Pistachio-Crusted Petite Lamb Chops with a Sweet Potato, Thyme, & Onion Hash, Drizzled with Balsamic Reduction
  • Grilled Rosemary & Garlic Chicken Breasts served atop Dried Apricot & Sun-dried Tomato Chutney, with Goat Cheese Risotto
  • Grilled Island-style Scallops served over Cilantro-Steamed Jasmine Rice with Pineapple, Ginger, and Sesame Glaze
  • Pepper-Crusted Beef Tenderloin Medallions with Roasted Yam, Charred Yellow Squash & Corn, and Pinto Bean Succotash, with Black Pepper Cabernet Glaze
  • Chili & Sugar Cured Charred Beef with Whipped Sweet Potato Puree, with Twice-Fried Plantains, Shredded Coconut, & Cilantro Pineapple Relish
  • Almond Crusted Roasted Chicken Breast stuffed with Yellow Pepper Risotto & Balsamic Glazed Grilled Asparagus, with Nicoise Olive & Oregano Butter Sauce
  • Rosemary & Lemon Roasted Whole Chickens stuffed under the skin with Wild Mushroom Relish, and sitting atop a Root Vegetable Puree
  • “The Best” Meatloaf of Baked Pork, Veal, & Beef Loaf and served with Spaetzle, Glazed Root Vegetable Medley & Mushroom Demi-glace

Desserts

  • Strawberry Bavarian Cream topped with Raspberry & Orange Caviar
  • Mango Ice Cream Roll
  • Frozen Chocolate Malted Sour Cream Ice Cream
  • Chocolate Charlotte
  • Rainbow Caviar Medley
  • Slow-baked Meringues with Crème Anglaise
  • Chevre Cheesecake in a Cocoa Nib Florentine Cup with Port-Poached Pears
  • Crepes, made-to-order and filled and served Tableside
  • Lemon Chiffon Fruit Basket Cakes
  • Chocolate & Frangelico Mousse Cake with Crème Anglaise & Poached Peaches
  • Individual White Chocolate & Pistachio Mousse Towers with Chocolate Lace
  • Caramelized Apple Galette in Phyllo Dough Nests with Kumquat Sauce
  • Chocolate Bread Pudding in Citrus Cream with Ruby Grapefruit & “Hanging Tuiles”
  • Cherry Basket with Cherry Compote & Black Pepper Frozen Yogurt
  • Strawberries Romanoff in Chocolate Cup with an Almond Cookie Spoon
  • Hot Chocolate Truffle Cake with Raspberry Coulis & Pineapple Sherbet
  • Frozen Hazelnut Coffee Mousse in Praline Cups, Tuxedo Strawberries and Fruit Sauces
  • Rainbow Summer Sorbets in Cookie Flowers
  • Dacquoise Baskets with Fresh Raspberries, Raspberry Sauce, and Mango Coulis
  • Fresh Fruit Baskets in Almond Cookie Bowls with Coffee Ice Cream
  • Asian Pear Tart with Honey-Scented Pear Frozen Yogurt and Bubble Sugar
  • Crème Caramel Nouvelle (with Sugar Coil and Fresh Fruit)
  • Espresso Chocolate Cake with Coffee Bean Nut Crisps
  • Crème Brule & Chocolate Mousse
  • Individual Cherry and Prune Clafoutis
  • Souffled Lemon Crepes
  • White Chocolate Mousse with Strawberry Compote & Almond Tuile Cookies
  • Raspberry Shortcake with Crème Chantilly & Lacy Almond-Orange Shortbread Cookies
  • The French Manner Beignet
  • Espresso Chocolate Mousse
  • Chocolate Zucchini “Tians” (cakes) with Chocolate Ganache & Caramelized Walnut
  • Grand Marnier & Amaretto Chocolate Truffles
  • Pate a choux Swans
  • Crepes Suzette (Tableside)
  • Cherries Jubilee (Tableside)
  • Other Specialties…

Specialty Bar Service

Under Colorado State Law, caterers and personal chefs are not allowed to provide alcoholic beverages. We will, however, arrange for delivery and provide suggestions.

  • Champagne Service
  • Champagne Caviar Sorbets
  • Mojitos
  • Cruzan Rum Punch
  • Dubonnet Cocktails
  • Kir Royale
  • Major Martini Bars
  • “American Dreams”
  • Mango, Rum, & Fruit Coolers
  • Shaken Margaritas
  • The Cabo Bar: Tequila Flights
  • Including Non-alcoholic Drinks, Sodas, Water, & Fruit Drinks
  • Wine & Beer Only
  • Full Bar & Beverage Service…

Special Events…in 12 Seasons

  • Professionally Trained Culinary & Service Staff
  • Ice Sculptures
  • Food & Wine Pairings & Formal Dinners
  • Menu Development & Consultations to Food & Beverage
  • Individualized Menus for Private Parties
  • Theme Barbeques & Cultural Events
  • Business & Corporate Events/Outings
  • Team Buildings
  • Open Houses, Housewarmings, & Appetizer Parties
  • Anniversaries, Birthdays, & Family Reunions
  • Outdoor Tented Venues with Bands or DJ Music
  • Local Festivals
  • Major Holiday Themes
  • Private Cooking Classes

Recent 2008 “Chef’s Favorites”

  • Salmon Caviar & English Cucumber on Cucumbers on Red Peppercorns
  • Smoked Salmon Terrine
  • Potato & Chive Cakes topped with Sevruga
  • Thai Guac with Wonton
  • Crudite a Moi with Maltaise & Pesto
  • Chilled Grilled Duck Salad tossed with Mixed Greens, Grilled Lime & Jalapeno Marinated Fresh Corn, Red Onion Marmalade, & Balsamic Vinaigrette
  • Sautéed Escargot with Garlic and Crisp Julienne Vegetables in Dijon & Tarragon Cream Sauce. Served atop Toasted French Bread
  • Pate, Cheese, & Fruit (”A Feast for the Eyes, as well as the Palate”) Pates Varies, a Goat Cheese Mouse, Chutney, & Fresh Fruit, with Toasted Croutons
  • Individual Roquefort & Leek Quiche
  • White Chocolate Mousse with Strawberry Compote & Almond Tuile Cookies
  • The French Manner Beignets
  • Raspberry Shortcake with Crème Chantilly & Lacy Almond-Orange Shortbread Cookies
  • Espresso Chocolate Mousse with Brandy Snaps Candied Lemon Peel
  • Pan-fried Potato & Cod Croquettes with Grilled Tomato Sauce
  • Grilled Boneless Leg of Lamb with White Bean & Vegetable Ragout and Red Pepper Butter
  • Braised Stuffed Chicken Breast with Roasted Eggplant, Andouille Sausage & Brie, atop Braised Corn & New Potatoes
  • Pan-seared Veal Sirloin with Sun-dried Tomato, Oregano, & Garlic Sauce nested in a Potato, Leek, & Mushroom Puree
  • Sautéed Hazelnut-crusted Duck Medallions with Bartlett Pears, Sun-dried Cranberries & Shallot Butter Sauce
  • Crispy Seared Salmon “Egg Rolls” with Orange-Fennel Broth
  • Poached & Fried Foie Gras Ravioli with Fried Quail Eggs & Beluga Caviar
  • White Truffle-Infused Custard with Chive Potato Chips
  • Pumpkin Tortellini with Sage & Brown Butter topped with Julienne Snap Pea Salad
  • Fried Zucchini Blossoms with Olivade
  • Fireplace-Melted Raclette Cheese with Boiled Potatoes, Bayonne Ham & Baguette
  • Grilled Ham & Cheese Sandwiches with Fried Eggs and Sauce Mornay
  • Marinated Grilled Hanger Steak with Batonette Frites, Field Greens Salad & Red Wine Vinaigrette
  • Braised Veal Cheeks with Apple Salad and Celery Root Puree
  • Tea & Rice-Smoked Duck with Honey & Sauternes Sauce
  • Frozen Chocolate Malted Sour Cream Ice Cream
  • Almond Ice Cream
  • Slow-baked Meringues with Crème Anglaise
Cusine Menu Food Catering Personal Chef Nibbles Dips Desserts Wraps and Rolls Small Plates Soups Ragout Stew Salade Bakery