BIJOU

SPECIALIZED SMALL EVENT CATERING

SAMPLE MENUS

     

 

 

Sweet pea falafel with marinated crab, preserved lemon aioli and pea shoots

Chicken rilettes with pickled rhubarb and micro greens

                               Grilled romaine Caesar salad with white anchovy vinaigrette,                                   warm parmesan croquettes and sourdough shards

                                        Prime ribeye steak with morel mushroom ragout,                                          green garlic potato puree, asparagus and fried leeks

                                   Dark chocolate truffle terrine with roasted strawberries,                                      white chocolate-coconut crisps and whipped cream

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Deviled eggs with smoked salmon roe, chives and everything seed blend

                Chicken confit and brie quesadillas with winter citrus salsa and toasted almonds                                                                                                                                                                                                   Diver scallops with chestnut puree, sautéed Brussels sprouts,                             burnt caramel apples and puffed black rice 

Butter lettuce salad with persimmons, pistachios, avocado and herb vinaigrette 

                     Halibut with caper-shallot-currant relish, brown butter cauliflower puree,                roasted grapes and wilted greens 

Pear galettes with port wine ice cream and chocolate drizzle 

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Chicken liver pate crostini with cherry-red onion marmalade and shaved bitter chocolate

Coconut-kaffir lime ceviche in cucumber cups with crushed peanuts

Roasted carrot and cauliflower soups with carrot top pesto and savory sunflower seed granola

                          Shaved fennel salad with Cara-Cara oranges, extra virgin olive oil,                            parmesan cheese, toasted almonds and fresh mint

           Grilled duck breast, with fresh blackberry mostarda, duck confit-smoked potato blintz          and creme fraiche creamed spinach and leeks

                      Individual carrot cakes with cream cheese frosting, rosemary caramel sauce                                                        and crisp candied carrots                                             

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Foie gras torchon, bitter chocolate brioche, red onion-balsamic jam, pomegranate seeds

Raviolo with bitter greens, runny egg yolk, black truffle drizzle, preserved lemon and pine nuts

                            Winter salad: escarole, radicchio, Pink Lady apples, shaved celery,                             walnut vinaigrette and extra-aged gouda 

                      Braised short ribs with green romesco sauce, pumpkin-goat cheese polenta,                  toasted pine nuts and shaved Brussels sprouts

Salted caramel and bitter orange creme brulees with sage-pine nut shortbread

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Scallop and hamachi crudo with nectarines, shiso and togarashi wafers

                          Rice paper wrapped seared salmon with scallion vinaigrette,                              shiitake mushroom-asparagus ragout and shrimp fried rice

Black sesame cake with candied ginger and yuzu whipped cream

       

 

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