Classic Menu
Vegetarian & Special Diets Menu
Hors d’oeuvres and Appetizers Menu

First Course

Tomato Soup with Garlic Croutons
Onion Soup “Gratine”
Leek & Potato “Vichyssoise” (warm or cold)
Butternut Squash Soup with Ginger
Cream of Watercress Soup
Chicken Liver Pate
Fish Terrine
Warm Goat Cheese and Organic Greens Salad
Quiche “Maison”
Sanary Tomato Salad with Mozzarella and Basil

Second Course

Chicken Stuffed Crepe with “Béchamel” Sauce
Filet Mignon Béarnaise
Salmon Filet Hollandaise
Poached Salmon with Chipolte Aioli
Beef Bourguignon
Coq an Vin  
Burgundy Style Beef Stew
Pot au Feu (Boiled Beef with vegetables)
Roast Pork Loin “Bonne Femme” (oven-baked on a potato bed)
Lamb Stew
New England Boiled Dinner
Broiled Lamb Chop with Garlic & Herbs
Chicken Breast with Mushrooms a la Crème
Chicken with Port or Madera Sauce
Roast Whole Cornish Hens (My Way!)
“Poule au Pot” (Stewed Chicken and Vegetables)
Halibut with Shallots and Cream
 “De Veau Blanquette” (Veal Stew)
Plain or Herb “Omelette”
Sautéed Duck Breast a l’ Orange

Side Dishes

Sautéed Potatoes
Mashed Potatoes
Barley
Quinoa
Rice Pilaf
Cous Cous
Green Beans
Carrot “Vichy”
Creamed Spinach
Sautéed Broccoli
Seasonal Greens

Third Course

Organic Greens Salad
Cole Slaw
Spinach Salad with Toppings
Bread & Butter

Fourth Course

Artisan Cheese Tray

Dessert

Chocolate Mousse
Crepe with Strawberry and Cream
Crème Caramel
Coffee Cake
Apple or Berry Crisp

 

First Course

Tomato Soup with Garlic Croutons
Onion Soup Gratinee
Leek and Potatoes Vichyssoise
Garden Vegetable Soup
Almond Mushroom Pate
Goat Cheese Salad on Organic Greens
Wild Rice Salad
Cucumber Salad in Sour Cream
Egg Salad
Quiche Maison
Nicoise Salad

Second Course

Baked Potato Bar
Stuffed Crepes, with Béchamel Sauce:
(choice of spinach, zucchini,
tofu or cheese fillings) 
Vegetarian Lasagna (with Polenta)
Scalloped Potatoes and Mushrooms Gratinee
Leek Frittata 
Quinoa and Two Cheeses Stuffed Peppers or Acorn Squash
Tempeh “Ruben” Sandwich
Plain or Vegetable, or Herb Stuffed “Omelettes”
Eggplant Parmigiana
Mushroom Ragout with Brown Rice
Vegetarian Shepherd Pie
Rice and Cheese Casserole
Tomato Stuffed with Cous Cous and Cheese
Egg Florentine Casserole
Vegetable curry

Side Dishes

Sautéed Potatoes
Mashed Potatoes
Rice Pilaf
Barley
Quinoa
Green Beans
Carrot “Vichy”
Creamed Spinach
Sautéed Broccoli
Seasonal Greens

Third Course

Organic Greens Salad
Cole Slaw
Spinach Salad with Toppings
Bread & Butter

Fourth Course

Artisan Cheese Tray

Desserts

Chocolate Mousse
Crepe with Strawberry and Cream
Crème Caramel
Coffee Cake
Apple or Berry Crisp

West Marin Green Cuisine appreciates the challenges of Special Diets (Vegan, Kosher, Allergies, etc.) and therefore can be flexible with ingredient substitutions!

 

I. The Stylish

Ahi Tuna Tartare
Warm Quesedilla Wedges
Smoked Salmon Bites or Salmon Pastry Puffs
Mini-Crepes (Crab or Cheeses)
Cajun Shrimp

II. Just Nibbles

Tomato & Basil Bruschetta
Leek & Pepper or Lorraine (bacon) Mini-Quiches
Stuffed Mushroom Caps
Fig Halves with Goat Cheese
Prosciutto & Melon Skewers
Crostini with Olive Tapenade

III. The Tasteful

Tuna Pate with Baguette
Smoked Trout Mousse
Pesto Frittata Squares
Artisan Cheese Tray
Vegetables and Point Reyes Blue Cheese Dip
or Green Peas/Edamane Dip