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KNIFE FOR BLOGGING

Sample Menus

Paul Routhier

Here are a few menus for recent caterings to give you an idea of what's on offer:

First Course

 

Pan Roasted Scallops with Morel Mushrooms and Asparagus

 

Second Course

 

Goat Cheese Salad with Beets, Fennel and a Citrus Vinaigrette

Sorbet

Main Course

 

Dried Fruit Stuffed Pork Tenderloin with Potatoes, Radicchio and a Bacon-Sherry Vinaigrette

Dessert

 

Individual Molten Chocolate Cakes with Coffee Ice Cream

 

 

 

First Course

 

Seared Scallops with Bacon Jam and Creamed Russian Kale

Sorbet

Main Course

 

Braised Lamb Shank with Roasted Root Vegetables and Creamy Polenta

Dessert

 

Chocolate Pot de Crème