DINNER SAMPLE MENU

Whether your menu is sophisticated or casual, Christophe’s international experience and commitment to delicious food will ensure that your event is a success. At Pozé we create a custom menu for each unique event. We invite you to visit our image gallery and social media from past events for seasonal inspiration.

FIRST COURSE

Red Oak Lettuces and Fried Julienne Leeks
Sliced apples, Shelburne Farms aged cheddar, and puff pastry twist with a light vinaigrette

Mesclun Green Salad
With red pepper brunoise, fresh corn, crispy shallot rings, and tomato vinaigrette

Treviso Lettuce and Baby Arugula Salad
Feta, grape tomato, pine nuts and white balsamic vinaigrette

Seared Hudson Valley Duck Breast
With raddichio and endive salad, balsamic dressing

PLATED ENTREES

Grilled Halibut and Parsnip Potato Purée
With a lemon beurre blanc and watercress

Macadamia Crusted Chicken
Served with baby kale, diced peppers, and caramelized carrot jus

Roasted Guinea Hen
With brussel sprout purée, carrot batons, and an apple and mustard sauce

Roasted Salmon with a Shiitake Crust
Cauliflower Barigoule, braised portobello mushrooms

Roasted Gloucester Cod with Mustard Crust
Served with spinach, carrot tournés, and mustard sauce

Pork Tenderloin with Ginger and Carrots
Served with a corn galette, fennel, and sautéed potatoes

Roast Half Cornish Hen
With quinoa and broccolini, stuffed plum tomato, and shallot thyme jus

Chicken Provençal
With black olives, garden tomatoes, fennel, and roasted new potatoes

Duo of Red and Green Stuffed Peppers
With cheese risotto, served with red pepper coulis

Eggplant Napolean
With basil and mushrooms, over carrot and cumin coulis

Sirloin Steak with Romanesco
With ratatouille and fried chickpeas

Pork Tenderloin Braised with Garlic and Ginger
Served with sautéed carrots and potatoes flakes, corn galette and braised fennel

Grilled Beef Tri-tip Steak
With merlot demi sauce, fingerling potatoes, carrots, and haricot verts

Braised Beef Short Ribs
With potato and parsnip purée, haricot verts, crimini mushrooms, and rosemary jus

Beef Rib Eye
Served with sauce paysanne, spinach, julienne carrots, and parsnips

Herb Crusted Rack of Lamb
Braised cippolini onions, haricots verts, and a cocoa-port sauce

Filet Mignon with Elderberry Demi
With celeriac purée, snow peas, and sun dried tomato gaufrette

Black Bean and Barley Cakes
With braised spinach and corn

Red Pepper Ring with Julienne Vegetables
Served with red pepper coulis

BUFFET STYLE ENTREES

Misty Knoll Chicken Provençal
With black olives, diced tomatoes, and fennel

Macadamia Crusted Misty Knoll Chicken
Served with baby kale, diced peppers, and caramelized carrot jus

White Coq au Vin
Chicken braised with chardonnay, pearl onions, carrots, mushrooms, and bacon

Roasted Cod with Mustard Crust
On a bed of spinach, carrot tournés, and mustard sauce

Pork Loin Stuffed with Cheese and Mushrooms
Sautéed parsnips and carrots with apple cider sauce

Mushroom Crusted Salmon
On a bed of Swiss chard with lemon parsley cream sauce

Black Bean and Barley Cakes
With braised spinach and corn

Red Pepper Ring
With julienne vegetables and tomato red pepper coulis

Duo of Green and Yellow Peppers
Stuffed with cheese risotto and served with red pepper coulis

VEGETABLE SIDES

Haricot Vert Almandine

Gnocchi with Corn and Sage Butter

Potato Gratiné

Ratatouille

Wild Rice Pilaf