Appetizers       

Remy’s Berries and Cheeses

Variety of meats, berries, cheeses, and crackers

Moules Marinieres

Steamed mussels sauteed in a white wine reduction served with grilled French baguette

Soup & Salad

Potato and Leek Soup

Creamy potato and leek soup with chopped celery, drizzled with white truffle oil

Arugula Salad

Arugula, shaved carrots, radish, and red onion with a champagne vinegar dijon dressing

Entrees

Steak au Poivre

Pan seared 8oz sirloin made to order topped with a creamy peppercorn sauce

Collette’s Coq Au Vin

Red wine braised chicken thigh with carrots and button mushrooms

Salmon a la Gusteau

Pan seared salmon with a white wine beurre blanc sauce

Vegetable Tarte Salee

Sauteed spinach & roasted artichoke pastry with gruyere cheese

Sides

Ratatouille

Layered roasted zucchini, yellow squash, eggplant, bell peppers, and tomato

Pomme Puree

Buttery potato puree with garlic and chive

Desserts

Mousse Au Chocolat

French dark chocolate mousse, cafe whipped cream, and chocolate shavings

Creme Brulee Cheesecake

Topped with a house-made raspberry whipped cream and raspberry dust