SALMON

aioli prunes LIVER, walnuts with GRATIN bouche D'OEUVRES

PATE

white LEG cherries BRIE classic AU butter, BAGUETTE

ESCARGOTS

HORS ROYALE MARTINI

Mixed Berries

Dark Chocolate Mousse

Prime Beef Cheeseburger Sliders

Bacon Wrapped Sea Scallops

Mini Lobster Rolls

Shrimp Cocktail Shooters

Classic Croque Monsieurs

Smoked Salmon Tartine

Chicken Salad

smoked ham, gruyère cheese, sweet butter, cornichons

Ham & Cheese Baguette

package includes kettle cooked chips & a housemade cookie

Roast Beef Sandwich Platter

22 oz., leek & shallot beef butter, whipped horseradish cream

BONE-IN RIBEYE

avocado, blueberries, walnuts, citrus vinaigrette

SALMON, SPINACH & BABY KALE SALAD

LEMON CHICKEN PAILLARD

grana padano, chili oil, baguette croutons

CAESAR SALAD

CHEESEBURGER

ORGANIC VANILLA YOGURT PARFAIT

CROISSANT SANDWICH

BANANAS FOSTER WAFFLE

BLUEBERRY FRENCH TOAST

Pat the salmon fillets dry with paper towels. Season both sides evenly with kosher salt (about 1/2 tsp per fillet) and freshly ground black pepper.

Prepare salmon

Preheat the oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil. When the oil shimmers but is not smoking, place the salmon fillets skin-side down, spacing them so they do not touch.

Preheat and heat pan

Press the fillets gently with a spatula for 10–15 seconds to ensure even contact, then sear skin-side down without moving for 3–4 minutes, until the skin is crisp and the sides of the fillet become opaque about one-third of the way up.

Sear skin

Reduce heat to medium. Add 2 tbsp unsalted butter, 3–4 fresh thyme sprigs, and 1 tbsp olive oil to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter and thyme-infused oil over the salmon (basting) for 30–45 seconds.

Add butter and thyme

Transfer the skillet to the preheated oven and roast for 4–7 minutes depending on thickness (about 4 minutes for 1-inch fillets, up to 7 for thicker). Salmon is done when it flakes easily and reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. Remove from oven.

Finish in oven

Spoon the pan juices and any melted butter over the fillets. Squeeze a little lemon juice over each fillet to taste (about 1/2 tsp per fillet). Let rest for 2 minutes before plating.

Rest and finish

In a small bowl, combine 4 tbsp softened unsalted butter, 2 tsp stripped fresh thyme leaves, 1 minced garlic clove, 1 tsp lemon zest, 1/2 tsp sea salt, and 1/4 tsp black pepper. Mix until uniform and soft.

Prepare thyme butter

Cut the baguette into 8 diagonal slices or halve lengthwise, depending on preferred presentation. Spread approximately 1/2 tbsp of the thyme butter on each slice (adjust to taste).

Slice and spread

Arrange buttered baguette slices on a baking sheet and toast in the same 400°F (200°C) oven for 6–8 minutes, or until the edges are golden and the butter is melted and slightly bubbly. For extra color, broil 1–2 minutes watching closely.

Toast

Plate one salmon fillet per person alongside two toasted butter-thyme baguette slices. Garnish with a fresh thyme sprig and a lemon wedge. Serve immediately so baguette remains crisp and salmon warm.

salmon fillets (skin on, center-cut)

kosher salt

freshly ground black pepper

olive oil

unsalted butter

fresh thyme

lemon

baguette

unsalted butter (softened)

fresh thyme leaves (stripped from stems)

garlic (minced)

lemon zest

sea salt

black pepper

fresh thyme sprigs

lemon wedges

Rinse the chicken livers under cold water, pat dry, and trim away any connective tissue or greenish bile spots. Slice any large lobes so pieces are uniform in size.

Prepare livers

In a wide sauté pan, melt 40 g of the butter over medium heat. Add the finely chopped shallots and cook 3–4 minutes until translucent but not browned. Add the minced garlic and thyme and cook 30 seconds until fragrant.

Cook aromatics

Turn heat to medium-high, add the livers in a single layer and sear 1–2 minutes per side until exterior is browned but interior still slightly pink (you do not want them overcooked). Pour in the white wine and brandy; let the alcohol reduce by half, about 2–3 minutes.

Deglaze and simmer livers

Transfer the liver mixture (including pan juices) to a food processor or blender. Add the remaining 40 g butter (cold or room temperature) and the heavy cream. Season with salt, black pepper, and nutmeg. Pulse/blend until completely smooth, scraping down sides as needed—about 1–2 minutes to reach a silky consistency. Taste and adjust seasoning.

Blend to smooth pâté

Press the pâté into a loaf pan or several small ramekins, smoothing the top. Cover with plastic wrap (press film directly to surface to prevent oxidation) and chill in the refrigerator at least 3 hours, preferably overnight, to firm and develop flavor.

Chill

If prunes are dry, soak them in just-boiled water for 5–10 minutes until soft; drain well. Reserve 1–2 tablespoons soaking liquid if needed to loosen the aioli later.

Soften prunes

In a small food processor, combine the softened prunes, toasted walnuts, mayonnaise, minced garlic, lemon juice, and olive oil. Pulse until the mixture is nearly smooth but still has some small walnut texture—about 20–30 seconds. If too thick, add 1 tablespoon of the reserved soaking liquid or water to reach a spreadable consistency. Season with salt and black pepper to taste.

Process aioli

Transfer aioli to a small bowl and chill until ready to serve (30 minutes is sufficient). The flavors will meld and the texture will thicken slightly.

Preheat oven to 200°C (400°F). Brush both sides of the baguette slices lightly with melted butter. Arrange slices on a baking sheet in a single layer.

Prepare toasts

Bake the slices 6–8 minutes, flipping once, until lightly golden. Remove from oven and, while still warm, gently rub the cut side of the halved garlic clove across each toast for a subtle garlic note.

Toast and rub

Top each warm toast with a small spoonful of grated Gruyère (about 1 tablespoon per slice). Return to the oven and broil/grill on high for 1–2 minutes, watching closely, until the cheese is melted and lightly browned to create a gratin finish. Remove and let cool slightly.

Gratin

Remove pâté from the refrigerator. For each toast, spread a generous layer (about 1–1.5 tablespoons) of chilled liver pâté onto the gratinated toasts. Dot or pipe a teaspoon of the prune-walnut aioli on top of each pâté smear (or serve the aioli alongside in a small bowl for guests to add).

Assemble bouche d'oeuvres

Sprinkle each canapé with a tiny pinch of sea salt flakes and freshly ground black pepper. Add a few chopped parsley leaves or a microgreen on top for color if desired. Arrange on a platter and serve chilled or at cool room temperature. Leftover pâté will keep, covered, in the refrigerator for up to 4 days.

Garnish and serve

chicken livers, trimmed

shallots, finely chopped

garlic cloves, minced

dry white wine

heavy cream

brandy or cognac

fresh thyme leaves

salt

black pepper, freshly ground

nutmeg, freshly grated

pitted prunes (soft)

walnuts, toasted

mayonnaise

garlic clove, minced

lemon juice

baguette, thinly sliced on the diagonal

unsalted butter, melted

grated Gruyère or Comté

garlic clove, halved (for rubbing)

fresh parsley, chopped (optional garnish)

sea salt flakes

microgreens or fresh herbs (optional)

In a small skillet over medium-low heat, melt 6 tablespoons unsalted butter. Add the minced shallot and cook gently until translucent, about 2 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown. Stir in 2 tablespoons chopped fresh parsley, 2 tablespoons dry white wine, 1 teaspoon lemon juice, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Cook another 30 seconds to combine, then remove from heat.

Prepare garlic-parsley butter

Preheat oven to 375°F (190°C). If you have an escargot plate or ovenproof ramekins, place the drained escargots in the cavities or a small shallow baking dish. Spoon the warm garlic-parsley butter over each escargot so each piece is coated and sits in butter. Cover the dish loosely with foil and place in the preheated oven for 6–8 minutes to gently warm through. If using an escargot plate, bake 5–6 minutes; the butter should be bubbling slightly.

Warm escargots in butter

While the escargots warm, place 1 cup halved, pitted white cherries, 2 teaspoons granulated sugar, and 1 teaspoon white balsamic (or light sherry vinegar) in a small saucepan over medium heat. Cook, stirring occasionally, until cherries release juices and soften but still hold some shape, about 5–7 minutes. Taste and adjust sweetness; stir in 1/4 teaspoon coarse black pepper if using. Remove from heat and let cool slightly.

Prepare cherry compote

Cut 4 ounces Brie into 12 small thin slices (about 1/8–1/4 inch each) or into small pieces that will sit atop each escargot. Keep the rind on—it will soften when warmed.

Slice Brie

When escargots are heated, remove dish from oven. Place one thin slice or small piece of Brie on top of each escargot. Spoon a small amount (about 1 teaspoon) of the warm white cherry compote over the Brie on each escargot. Return to the oven for 2–3 minutes, until Brie softens and just begins to melt but does not lose shape.

Assemble topping

While the escargots finish in the oven, slice the baguette on the bias into 12 slices. Brush each slice lightly with melted butter (2 tablespoons total) and place on a baking sheet. Toast in the oven at 375°F (190°C) for 5–7 minutes or until crisp and golden. Alternatively, toast under a broiler watching carefully to avoid burning.

Prepare toasted baguette

Remove escargots from the oven. Using tongs or a small spatula, transfer each escargot with its Brie and cherry topping to a toasted baguette slice or serve escargots in their plate alongside the toasts. Sprinkle a little chopped fresh parsley (about 1 teaspoon) over the plated escargots for color. Serve immediately while warm.

Plate and garnish

canned or jarred escargots (drained)

shallot, finely minced

fresh parsley, finely chopped

fresh lemon juice

soft-ripened Brie (wheel), rind on

white (light) cherries, pitted and halved

granulated sugar

white balsamic vinegar or light sherry vinegar

coarse black pepper (optional)

baguette, sliced on the bias

unsalted butter (for toasting bread)

fresh parsley, chopped (garnish)

Preheat oven to 375°F (190°C). Slice the baguette into 12 even 1/2-inch (1.3 cm) rounds. Arrange on a baking sheet. Brush each slice lightly with softened butter on one side. Toast in the oven 6–8 minutes until edges are golden but not hard. Remove and cool slightly.

Prepare bread

While bread toasts, slice foie gras into 12 equal slices (about 1/2 oz / 15 g each). Lightly season each slice with a small pinch of coarse sea salt and a crack of black pepper. Keep chilled until assembly so slices hold shape.

Season foie gras

Combine red wine vinegar, water, sugar, and 1/4 tsp salt in a small heatproof bowl or jar. Microwave or heat on stovetop until sugar dissolves and mixture is warm (about 30–45 seconds). Add the thinly sliced shallot, stir, and let sit at room temperature for at least 15 minutes (can be made ahead and refrigerated up to 24 hours). Drain before using; reserve a teaspoon of the pickling liquid for the reduction if desired.

Quick pickled shallots

In a small saucepan over medium heat, combine Armagnac, dry white wine, and honey. Bring to a simmer and reduce gently until the mixture thickly coats the back of a spoon — about 6–8 minutes and reduced to roughly 3–4 tablespoons. If you reserved pickling liquid a teaspoon earlier, add now to balance acidity. Taste and adjust with a tiny pinch of salt if needed. Remove from heat and let cool slightly.

Armagnac-wine glaze

Prepare consommé: In a small saucepan combine the chicken stock, dry white wine, thyme sprig, peppercorns, lemon zest strip, and 1/4 tsp salt. Bring to a gentle simmer, skim any surface foam, and let simmer very gently 10 minutes to meld flavors. Do not boil vigorously. Remove from heat and strain through a fine mesh sieve or cheesecloth into a clean container. Chill briefly until warm (not hot) — you want it served warm to hot in small shooter glasses. Reheat gently if needed before serving. Keep thyme and zest out of the final shots by straining well.

Assemble canapés: Place a toast on a serving board. Set a slice of seasoned foie gras on each toast. Spoon about 1/2 teaspoon of the Armagnac-wine glaze over each foie slice so it glazes the top.

Add pickled shallot and garnish: Top foie with a few threads of the drained pickled shallot (one or two rings). Add a tiny sprinkling of microgreens or a couple cuts of chive. Finish with a light dusting of flaky salt and a crack of fresh pepper. If using cornichon, place a thin slice alongside the foie on the toast.

Plate with consommé shots: Pour the warm chicken consommé into 2–4 small shooter glasses (depending on shot size). Place the glasses next to the canapés. Serve immediately so foie remains cool and creamy while consommé is warm. Guests can alternate bites of foie-topped toast with sips of consommé — a balance of rich, sweet, boozy, acidic, and savory.

Serving suggestion and timing: Make the Armagnac reduction and pickled shallots up to a day ahead. Toast bread and slice foie just before service to keep texture and temperature ideal. The recipe yields about 12 canapés and 2 cups of consommé — enough for 6 servings (two canapés and a small shot per person).

good-quality foie gras (torchon or bloc), chilled

small baguette or country loaf

unsalted butter, softened

coarse sea salt

Armagnac

dry white wine (or dry vermouth)

honey

shallot (thinly sliced)

red wine vinegar

water

caster sugar (or granulated)

chicken stock, preferably homemade and clarified

fresh thyme sprig

black peppercorns

lemon zest (strip)

microgreens or finely chopped chives

cornichons or thinly sliced pickles (optional)

freshly cracked black pepper

flaky salt (for finishing)

Gently rinse all berries under cold water and drain in a colander. Hull and halve the strawberries; leave smaller berries whole.

Wash and hull

Place the prepared berries in a mixing bowl. Sprinkle 2 teaspoons granulated sugar over them and toss gently to combine. Let sit 10–15 minutes to macerate and release juices.

Macerate

After macerating, drizzle 2 tablespoons Grand Marnier over the berries and toss very gently to coat. Taste and if desired add up to 1 more teaspoon sugar. Refrigerate until ready to serve, up to 1 hour.

Add Grand Marnier

In a small saucepan, combine 1 cup whole milk and 1/2 cup heavy cream. Add the scraped vanilla bean seeds and pod (or 1 teaspoon vanilla extract). Warm over medium heat until the mixture is steaming and small bubbles form around the edge, but do not boil. Remove from heat.

Warm dairy

In a heatproof bowl, whisk together 4 egg yolks and 1/4 cup granulated sugar until pale and slightly thickened.

Whisk yolks and sugar

Slowly pour about one-third of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, stirring continuously.

Temper eggs

Return the saucepan to low heat and cook, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not boil or let it curdle. This takes about 4–6 minutes.

Cook custard

Immediately remove from heat, strain the crème anglaise through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked bits. Stir in a pinch of salt. If using vanilla extract instead of a bean, add it now. Cover the surface with plastic wrap to prevent a skin from forming and chill until cool, at least 30 minutes.

Strain and cool

Spoon a few tablespoons of chilled crème anglaise into serving bowls or glasses (about 1–2 tablespoons per serving).

Top the crème anglaise with an even portion of the macerated berries, allowing some of the liqueur-infused juices to drizzle over the custard. For 4 servings, divide berries evenly.

Garnish each portion with a couple of fresh mint leaves and a light dusting of powdered sugar if using. Serve immediately.

strawberries, hulled and halved

blueberries

raspberries

blackberries

Grand Marnier (orange liqueur)

fresh mint leaves (optional, for garnish)

whole milk

egg yolks

vanilla bean (split and scraped) or vanilla extract

powdered sugar (optional, for dusting)

Place chopped dark chocolate and butter in a heatproof bowl set over a small saucepan of simmering water (double boiler), making sure the bowl doesn't touch the water. Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly (3–5 minutes).

Salmon

Pate

Escargots

Hors Royale Martini

Mixed Berries

Dark Chocolate Mousse

Prime Beef Cheeseburger Sliders

Bacon Wrapped Sea Scallops

Mini Lobster Rolls

Shrimp Cocktail Shooters

Classic Croque Monsieurs

Smoked Salmon Tartine

Chicken Salad

Ham & Cheese Baguette

Roast Beef Sandwich Platter

Bone-in Ribeye

Salmon, Spinach & Baby Kale Salad

Lemon Chicken Paillard

Caesar Salad

Cheeseburger

Organic Vanilla Yogurt Parfait

Croissant Sandwich

Bananas Foster Waffle

Blueberry French Toast