This is just a sample of the fine, gourmet foods we can prepare for your party…

Hors D’Oeuvres

Mini Quiches (vegetables, blue cheese, smoked salmon, or bacon)
Spanikopita (cheese & spinach)
Stuffed Mushroom (pistachio, sun-dried basil tomato cream)
Spicy Beef & Cheese (in puff pastry) served with horseradish cream
Artichoke & Goat Cheese (in puff pastry) with lemon basil aioli
Vietnamese Spring Rolls with Plum sauce
Chef’s Lobster Spring Roll (lobster, mascarpone cheese, mango, rolled in leek leaf)
Empanadas (beef or pork)
Chicken Sate with peanut sauce
Beef Sate with soy-ginger sauce
Proscuito wraps (mango, peach, persimmon)
Shrimp-Proscuito wrapped
Apricot-walnut-spiced cream
Pastel stuffed with tuna & spices (served with Senegalese cooked salsa)
Samosa (curried potato & lentil)
The Classic Salmon Canapé (crème fraiche & caviar)
Ami’s Salmon/Pomegranate Napoleon
Shrimp & Spice
Gruyere Cheese Puff
Plantain Chips & Mango Salsa
Spicy Cod Beignet

Platters, Trays, and Displays

Antipasto/Charcuterie
A display of proscuito, salami and other Italian meats, marinated and grilled vegetables and olives

Holidays Strudel
Phyllo dough stuffed with spinach, sour cream and blue cheese, sautéed onion, pistachio, and dried cranberries

Baked Brie
Baked Brie, topped with homemade figue-raspberry confiture. Served with candied walnuts & fresh figues or berries, and crackers

Cheese & Fruits Tray
Selection of local and international cheese displayed with seasonal fruits and confitures such as figues, blackberries, star fruits, papayas, mangoes, and grapes. Served with crackers and baguette

AmiCuisine Gourmet Cheese Selection
A selection of fine and creamy Brie, Boursin, cheddar, Swiss, and goat cheeses, served with warm baguette and mini-brioches

Mini Sandwich Tray
Mini Croissants Sandwich (ham & cheese)
Mini Burgers (Brioche bun, blue cheese, and caramelized red onion)
Chicken Tenders Mini Sandwich (toasted bread, grilled tenders, lemon-basil aioli, and yellow and red peppers)
Mini lettuce wrap (sprouts, shredded carrot, julienned yellow and red peppers with kimchee sauce)

Fresh Fruit
Seasonal berries and fruits beautifully presented in silver or crystal tray
(There will be an additional charge related to market price if exotic fruits added)

Salads

Lobster in Ruby & Emerald
Lobster Salad with raspberries and pomegranate on a bed of spinach, Belgium endives, and sliced avocado, drizzled with raspberry-Dijon vinaigrette

Asparagus-Proscuitto Wrapped
With a Hollondaise-caper sauce, and served with warm mini brioche

Caramelized Scallops with Apple-Green Salad
Pan-seared and caramelized scallops on a bed of green salad tossed in creamy Dijon vinaigrette with crisp apple slices, and candied walnuts

Pear & Goat Cheese Tart – Pomegranate Reduction
With baby spinach tossed in Champagne vinaigrette and topped with fenouil shaves

Refreshing Greens
Mixed greens, radicchio, and Belgium endive, drizzled with balsamic vinaigrette

The Classic Caesar Salad
With homemade croutons, topped with fresh grated Parmesan Cheese, and served with fresh-made classic Caesar dressing that can be done side-table for guests

Leek and Red Peppers
Leek and red peppers, drizzled with a Champagne vinaigrette

Soups

French Onion Soup (Soup a l’oignon Gratinee)
Caramelized onion in a warm, topped with French baguette toast and Gruyere cheese gratin

Potato & Leek Soup
Light and delicate slow cooked and finely pureed, topped with crème fraiche

Petite Bouillabaisse
French Provencal seafood soup, with saffron, and served with rouille and toasted French baguette

Bisque de Homard
Lobster bisque, with saffron and a pinch of cayenne pepper

Butternut Squash Spice Soup
Roasted Butternut squash, roasted shallots, then slow cooked in vegetable broth with a fresh bouquet garni

Corn Soup and Tomato Basil Salsa
Hot and cold, sweet and spicy, served topped with a spoon of sour cream

Sweet Potato and Andouille Sausage Soup
With Cajun spices and flavors

Lentil Soup
With roasted red peppers and crispy bacon

Curried Corn Clam Chowder
Fresh corn kernels, curried with fresh clams cream. Served with roasted new potato, fresh diced tomato and lime wedges

Poultry and Game

Chicken Coq au Vin
Chicken fabricated into 8 pieces seared until golden, then braised in Bordeaux red wine and demi-glace with wild mushroom, carrot, and fresh herbs

Poulet au Champagne (Champagne Chicken)
Chicken with mushroom in Champagne sauce

Thanksgiving Turkey Breast Roulade
Stuffed with cranberries and caramelized onion, seared in garlic butter, deglazed with Chardonnay wine, and finished with fresh herbs

Pistachio-Crusted Chicken Breast
Seared and finished in Chardonnay cream sauce

Chicken Breast Roulade
Stuffed with spinach, blue cheese, and sun-dried tomato. Topped with Parmesan cheese and baked in Mornay sauce

French Lemon-Thyme Roasted Chicken
Roasted chicken flavored with fresh thyme and lemon

Chicken and Seafood Paella
Shrimp, calamari, mussels, Spanish chorizo, and chicken breast and thighs in tomato-saffron sauce with rice, sweet peas, diced carrot, and red and green peppers

Creole Style Chicken Curry
With green onion, red and green peppers, diced potato, lemon, and Colombo curry powder

Cornish aux Figues - Sauce Champagne
Golden-brown seared Cornish and figues, deglazed and slow cooked with Champagne

Chicken Breast Dried Apricot & Date Stuffed
Glazed with Marsala Reduction

Pheasant Sauce Chasseur (hunter’s sauce)
Slow cooked in red wine sauce with mushrooms and green olives

Magret de Canard (Duck Breast)
Seared and finished in the oven, served in red wine and demi-glace sauce

Beef, Lamb, and Pork

Beef Bourguignon
Braised in Bordeaux wine with mushrooms, diced carrot, and olives

Steak Poivre
Strip steak coated with fresh ground pepper, flambéed in brandy, served in red wine and cream of Dijon mustard sauce with mushrooms

Cabernet Braised Short Ribs
Short ribs braised in Cabernet wine with a demi-glace, roasted garlic, and fresh thyme

Beef & Carrots Parmentier (Cottage Pie)
Beef and carrot ragout topped with freshly homemade mashed potato and
Slow-baked until golden

Lamb Ragout
Slow cooked lamb in red wine with pearl onion, diced potato and carrot, fresh rosemary, and roasted garlic

Braised Lamb with Sweet Potato and Green Beans
Braised until very tender

Pistachio Crusted Lamb Chops
Coated with pistachio and Dijon mustard, flambeed with brandy, and served in red wine reduction

Seafood

Grilled Salmon
Fresh salmon rubbed with oregano and lemon zest oil, grilled and finished in a creamy lemon-curry sauce

Baked Monkfish
Baked with sweet peas and small-diced carrot in Béchamel Sauce topped with cheese

Baked Cod
With Espagnole sauce, crushed capers and fresh herbs

Senegalese Style Red Snapper
Red Snapper rubbed with spices, pan-fried, and served with Senegalese cooked tomato salsa

Seafood Paella
Chicken, Spanish chorizo, and seafood with diced carrot, sweet peas, red peppers, and rice; slow cooked in a tomato and saffron broth.

Shrimp Gumbo
With okra and fresh tomato, served with rice

Shrimp and Scallops Curry
Spicy red curry, coconut-milk, almonds, and raisins

Tilapia and Calamari Curry
Thai basil, ginger, garlic, and green curry, and finished with tangy and refreshing limejuice. Best served with rice noodles

Sides

Potato Scallops Gratin
Potatoes layered with cream, topped with Gruyere cheese and baked

Spinach Gratin
Creamy, sprinkled with Gruyere cheese

Winter Vegetables
Baby carrots, asparagus, beans, or baby zucchini

Fenouil Gratin
With caramelized onion and Parmesan cheese

Gorgonzola Polenta
Slow cooked polenta finished with Gorgonzola cheese

Risotto
Arborio rice, shallots, rosemary, and Chardonnay, creamed with fresh homemade stock

Rice Pilaf
Aromatic rice pilaf

Couscous
Whole-wheat couscous with candied cashew nut and raisin

Ratatouille
Fresh zucchini, aubergine (eggplant), tomato, bell pepper, slowly cooked with fresh herbs and a drop of olive oil

Sweet Potato Gratin
Baked with caramelized onion

Mashed Sweet Potato
With honey and cinnamon

Puree Mousseline
Very finely mashed potato wiped with cream

Stuffed Mushrooms
With onion, bacon, and cream

Vegetarian Moussaka
Layers of eggplant, tomato sauce, light cream, and cheese baked until golden

Butternut Squash Ravioli
With a Chardonnay wine cream sauce

Carrot and Potato Puree Mousseline
Lightly sweet and creamy

Butternut Squash
Roasted with rosemary and shallots

Desserts

Individual Apple Spiced Strudel
Phyllo dough stuffed with apples, spices, and nuts. Baked until golden, served lemon ice- cream

French Apple Tart
Apples finely sliced and layered on applesauce, sprinkled with sugar and butter. Served with vanilla ice cream quenelle and caramel sauce

Peach Pie
Topped with toasted, candied pecan nuts. Served with raspberry-peach sauce

Tatin Tart a la Mode
Apple, peach and cranberry, or Apple-mango tart tatin, served with vanilla ice cream and raspberry-peach sauce

Apple Crumble
With cranberries and orange zest, topped with brandy wipped-cream

Crème Brulee Tart
on Pate sucree crust

Pecan Nut Brownie
Flavored with a hint of Nutella (hazelnut chocolate), with berries and chocolate sauce

Flour-less Chocolate Cake
Gluten free and very moist

Spice Pumpkin Layered Cake
With cream cheese frosting and shredded coconut

Flan
Spanish- French custard slowly baked in caramel sauce

Crepes Suzette
Flambeed to order (tableside)

Rum Banana Flambé-Vanilla ice cream
Flambé on site, served with ice cream

…and many other dishes…