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For Weddings and Corporate Events


Gourmet Packages and Menus Corresponding to each Package


Menu for:



















$ 128

$ 125

$ 119

$ 117

$ 116

$ 115

$ 110


Gourmet 2         


$ 138


$ 131         

$ 130

$ 128

$ 123 


Gourmet 3         


$ 151

$ 146  

$ 144

$ 143 

$ 141 

 $ 136



                                                         The packages include:

  • Passed Hors d’Oeuvres based on level of Gourmet
  • All food
  • All kitchen equipment (at level 125 – 200 persons some rentals may have to be done charged to the client)
  • All linens – white only (there may be a surcharge on specific colors and quality)
  • All china, flatware, glassware
  • Tables and chairs can be rented on behalf of the client
  • All labor cost
  • Gratuity of 20%
  • Taxes (prevailing) on all services

You choose 1 item each from Appetizers, Main Courses and Desserts.


You may Choose 3 Main Course Choices under the provision that you can communicate to us the choices 2 weeks in advance of the date of the event

Gourmet 1


Trio of chilled soups

Le Vallauris Caesar salad

Goat Cheese black olives Croustillant with baby arugula

Stuffed pear with Roquefort on baby Frisée and Belgian endive

Bleu d’Auvergne and dry dessert fig terrine with pear, Belgian endive, baby Frisée and walnut dressing

Asparagus and white mushrooms salad – Dijon mustard dressing

Red beet, pear, goat cheese salad, endive and baby Frisée with Pistachio dressing

Crab cakes with mustard sauce and baby greens


Composition plates are featured upon request such as;

A cup of Demi Tasse with a cappuccino of butternut squash  soup

And Bundle of asparagus vinaigrette

and Crab cake with whole grain mustard sauce

Or other combinations

Main Courses

Roasted prime hanger steak, garlic mashed potatoes, sautéed spinach black pepper and cognac sauce

Roasted 7 oz filet of prime beef, balsamic bordelaise sauce, Brocollini and onion mashed potatoes

Roasted free range breast of chicken shallots, wild mushrooms reduction, mashed potato and spinach

Roasted Cornish game hen stuffed with braised Belgian endives aand shitake mushrooms, port wine sauce in a nest of straw potatoes

Grilled Scottish salmon lemon green peppercorn honey olive oil over vegetable medley (zucchini, fennel, say beans and carrots

Paupiettes of filet of sole stuffed with prawn mousse, champagne sauce  Jasmine rice and asparagus

Vegetarian options such as vegetable raviolis or lasagna, couscous or vegetarian Feuilleté



Dessert can be a wedding cake, style & flavors to be discussed with the Executive chef.

Other desserts are available such as trio of desserts

Example: mini crème Brulée and home made sorbet and mini chocolate volcano or other combinations


Gourmet 2

All choices of Gourmet 1 plus:



Crunchy Boston scallops with green apple vinaigrette, baby Mâche, baby Frisée and carrot julienne

Grilled vegetables (zucchini, eggplant, red bell pepper) terrine, baby arugula and parmesan

Maine lobster raviolis with basil bisque

Porcini mushroom tarte, baby arugula, truffle oil vinaigrette

Roasted tomato terrine with avocado stuffed with blue crab and orange dressing

Combination plates can be composed

Main Courses

All choices of Gourmet 1 plus:

Roasted filet of prime beef with gratin potatoes, haricots vert, carrot mousse – truffle cognac reduction

Crispy half roasted duck Cherry reduction sweet potato puree and Brocollini

Roasted quails with Medjool dates  orange zest sauce , couscous and spinach

Braised Volcano Lamb Shank with cabernet sauce spinach mashed potatoes

Grilled sea bass with sun dried tomato crust over grilled vegetables basil olive oil

Roasted filet of Veal Port wine reduction spinach and wild mushroom raviolis

Vegetarian options


Same as Gourmet 1 or make a request for different Desserts


Gourmet  3

Any  appetizers from Gourmet 1 &  2 plus:

Maine lobster cocktail with Passion Fruit vinaigrette and exotic fruit medley

Asparagus quail eggs and caviar    creamy dressing

Blue Crab Cocktail with citrus Avocado and Tobiko Caviar Crème Fraîche

Poached Oysters with Caviar and Vermouth Beurre blanc

Main Course

All choices of Gourmet 1 & 2 plus:

Grilled Alaskan Halibut over Artichoke Hearts  Roasted Tomato and Zucchini  Lemon Confit Vinaigrette

Roasted Rack of Lamb Rosemary and Thyme   Pommes Anna and Haricots Vert

Any Duo combination plates below in different preparations:

 Beef Filet and Prawns

Filet of Beef and any Fish

Filet of Beef and Quail

Any dessert discussed with  Executive Chef Jean Paul and

Pastry Chef Laurent