Menu
French Dinner Catering by Straight from the Ovens
Sunday, January 25th, 2009
Mains – served buffet style Coq au Vin Chicken pieces simmered in a rich red wine stock with button mushrooms and baby onions Porc Farci aux Pruneaux Rolled leg of pork stuffed with prunes and served with a peppercorn sauce Steak au Poivre Scotch fillet barbecued and served with a green peppercorn and cream sauce
All served with: French sticks and butter Salad Niçoise Ratatouille Green bean salad with walnuts, bacon & parmesan Pommes de Terre á l’Ail - Garlic cream potatoes (or potato salad) Desserts Profiteroles filled with patisserie cream and topped with chocolate sauce Vacherins Meringue nests filled with fresh fruit and topped with Chantilly cream Kids Menu Lasange Frogs in the Pond