Amuse Bouche Luncheon Menu

This menu is a sample and all menus are designed according to clientele’s preferences,
availability and freshness of products and Chef’s guidance.

 

SEASONAL SALAD

We suggest one kind of greens (Fresh spring mix, Baby spinach, Baby arugula, Baby Kale, Hearts of Romaine), one seasonal fruit,
one cheese (goat cheese, feta cheese, blue cheese), one kind of nuts (walnuts, pine nuts, almonds),
and a wonderful dressing (Honey-mustard, Aged balsamic, Citrus and poppy seeds, Olive oil and Fresh herbs).

 

AND/ OR

 

FRESH SOUP 

Gluten-free gazpacho, garnished with pickled asparagus.

Cold zucchini garnished with smoked chipotle dust and crispy julienne tortilla.

Roasted sweet potato and Pear, garnished with crumbled blue cheese and Maple syrup.

Curried cauliflower with feta cheese and Mint chiffonade.

 

ENTRÉES

To please the majority of your guests, Amuse Bouche would offer:

Free-range Chicken supreme stuffed with dry fruits and mixed nuts, Brandy jus.

Pan Seared Artic Char or Rainbow Trout, Lemongrass and Thai basil Beurre Blanc.

Fresh Asparagus Fettuccine in Alfredo Sauce, topped with shaved Parmigianino.

 

SIDES:

A few choices are:

Sweet mashed potatoes with Oven Roasted Asparagus.

Lavender scented Jasmine rice and Broccolini.

Melange of Oven roasted root vegetables.

 

DESSERTS

3- bite size tarts filled with crème patissiere and seasonal fruit

Apple strudel with Vanilla Gelato.

3-bite size cheesecake with berries of the season.

Assortment of Sorbets

 

 

At Amuse Bouche we try our best to please our customer’s likes entirely by working with you putting together
a menu that will satisfy the majority of your guests and guarantee a success for your event, keeping in mind
the availability of products and the handcrafted artistry of producing our meals FRESH.