La Cuisine Catering Menus
Seasonal Menus
We live in a world in which one can obtain virtually every ingredient imaginable on a daily basis. The global economy, with its resultant carbon footprint, has caused the seasons to lose much of their innate charm. The imported strawberries that flirt with us in January can never deliver the burst of flavor we find at our local farm stand in June. Seasons have melded together, compromising flavor and the unique qualities of produce.
Our menus respect our philosophy:
Use fresh foods at their peak, in season. Seek the best, most flavorful ingredients we can find. Treat them carefully, utilizing skillful preparation to enhance, not mask their flavors. Respect traditional kitchen techniques, updated to embrace American Regional and Global fusion cuisine. Enhance, never mask flavors, helping them to freely meld. Utilize clean and direct presentation, showcasing the finished product without overwhelming it.
Spring Brunch
Lobster Tarragon Salad in Endive Spears
Parmagiano Artichoke Spread with House Baked Crackers
Soft Scrambled Eggs with Poached Atlantic Salmon
Served with Steamed Asparagus and Mustard Dill Hollandaise
New Potato and Fennel Gratin
Dandelion and Baby Spinach Salad with
Rhubarb Vinaigrette
Just Baked Croissants with Thee Berry Butter
Freshly Squeezed Orange Juice
Chilled Sparkling Wine
Rwandan and Decaffeinated Coffee
English and Herbal Tea
Summer Sizzles
Sips • Coolers • Cocktails
Opal Basil Mojitos, White Sangria with Marinated Fruit
Passion Fruit Punch, Blue Margaritas
Spicy Bourbon Pecans
Crab Flautas with Cilantro Pesto
Grilled and Chilled Clam Ceviche with Lime Zest
Rum and Mango Glazed Chicken Lollipops
Black Bean and Roasted Corn Empanadas
Achiote Rubbed Hangar Steak on Purple Potato Rafts
Seared Tuna with Avocado Lime Mojo
Grilled Glazed Peaches
Coconut Lime Crisps
Chocolate Chili Puffs
Iced Coffee Floats with Espresso Ice Cream
Tuscan Harvest Buffet
Antipasti
Roast Artichokes, Grilled Cippolini Onions
Braised Fennel, Wilted Greens, Charred Yellow Peppers
Parma Prosciutto, Roasted Asparagus
White Bean Purée, Marinated Gigande Beans
Spiced Olives, Caponata, Herbed Mascarpone
Crostini, Grilled Breads
Fritatta Rustica, Grilled Pizza Bianca
Buffet
Arugula, Radiccio and Spinach Salad with
Toasted Walnuts and Shaved Parmagiano
Rosemary Roasted Breast of Natural Chicken with
Fingerling Potatoes and Green beans
Rolled Flank Steak with Fontina Val d’osta, Fresh Basil,
Toasted Pine Nuts and Roasted Red Pepper
Dessert
Pear Croustade with Ginger Crème Anglaise
Chocolate Tiramisu
Poached Figs in Barolo Syrup
Espresso
Rwandan and Decaffeinated Coffee
English and Herbal Tea
Winter Wine Dinner
Sharp Cheddar Cheese Straws
Smoked Duck Lollipops with Dried Cherry Mojo
Roasted Tomato and Eggplant Quesadillas
Lamb and Portobello Skewers with Mint Pesto
Mango Crab Napoleons on Toasted Brioche
Turnip Cream Soup with a swirl of Apple Purée
Grilled Striped Bass with Fennel and Picholine Olives
Smoked and Braised Natural Short Ribs in Barolo Sauce
Soft Polenta with Mascarpone, Wilted Greens
Treviso and Arugula Salad with Glazed Walnuts
Molten Chocolate Cherry Cakes
Rwandan and Decaffeinated Coffee
English and Herbal Teas