Prices shown include chef services and food costs! May vary based on group size.

CLIENT MENU: December 9th

Cocktail & Canape

SOUP

Roasted Butternut Squash | Grilled Pear | Sweet Onions | Stock | Cream

MAIN COURSE

Cinnamon-Sugar Crusted Duck Breast | Chocolate & Orange Risotto | Port Wine Reduction

DESSERT

French Provençal Thirteen Desserts | Mini Pastries | Dried Fruits & Nuts | Fresh Fruits