BreakfastHors d'OeuvresSaladLunchDinnerDessert


Smoked Salmon Rosettes
on thinly sliced Yukon gold and new potatoes garnished with a dollop of creme fraiche topped with caviar and fresh chives

Tenderloin of Beef Rosette
served on a lacy potato pancake with horseradish creme fraiche
garnished with a sprig of watercress

Beggar's Purses
buttery miniature crepes filled with caviar and creme fraiche or
lightly sautéed shitake mushrooms and granny smith apple seasoned with a savory creme fraiche
then tied with a thin chive

Corn Blini
topped with a goat cheese souffle seasoned with thyme and rosemary topped with fried leeks

Porcelain Soup Spoons
mushroom ravioli with a porcini mushroom sauce

Miniature Espresso Cups
bittersweet chocolate pots de creme topped with a whipped cream star and creme brulee with a caramelized brown sugar crust

 

 

 
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