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South of France
Specialty Hors D'Oeuvre

  • Petite Tartlets filled with Ham Mousse and Gruyere
  • Roasted Leek and Mushroom Frittata Squares
  • Crostine with Artichoke Mousse
  • Petite Tarts filled with Roasted Eggplant Ratatouille
  • Pate Choux Gougeres filled with Baby Shrimp and fresh Dill Mousse
  • Crostine with warm Brie and fresh Grape-Rosemary Compote
  • Endive Spears with Blue Cheese, Walnut and Apple Paste

Specialty Salads

  • Baby Spinach, Mushrooms, Nicoise Olives and Red Onion Tossed with Creamy Champagne Vinaigrette and toasted Hazelnuts
  • Butter Lettuce with thinly sliced Mushrooms, toasted Walnuts, Red Grapes and Apple
    Tossed with creamy Citrus Vinaigrette and Gorgonzola Cheese
  • Mixed Field Greens with Citrus Fruits, Kalamata Olives, shredded Carrot,
    Red Onion and toasted Almonds tossed with fresh Honey-Thyme Dressing
    and crumbled Goat  Cheese
  • Haricots Vert and Baby Tomato Salad with creamy Mustard-fresh Rosemary Vinaigrette

Specialty Entrees

  • Rosemary Roasted Tenderloin of Beef with Merlot & Wild Mushroom Demi-Glaze
  • Roasted Tenderloin of Beef with Roquefort, Shallot and Wine Sauce Or Zinfandel Wine and Plum Sauce
  • Roasted Tenderloin of Pork with, stuffed with Figs and Nicoise Olives,
    Served with a Fig-Madiera Sauce and caramelized Baby Onions
  • Stuffed Pork Loin with Thyme, Garlic, Breadcrumbs & Madeira Sauce
  • Seared filet of Salmon with Tarragon and White Wine Sauce
  • Breast of Chicken Saute with Wild Mushrooms, Artichokes, Brandy and Cream
  • Breast of Chicken sauté with Champagne Grape Sauce
  • Braised Lamb Ragout with Tarragon Cream Sauce, Petit Peas, Whole Crimini Mushrooms, Baby Carrots and Leeks
  • Sauteed Breast of Chicken with Cognac, fresh Thyme, Artichokes &  Mushrooms
  • Breast of Chicken Saute with Mushrooms & Tarragon-Chablis Cream Sauce
  • Roasted Salmon Filet with Sorrel and Dill Sauce

Accompaniments

  • Saffron Rice Pilaf with Pinenuts, Currants and Scallions
  • Herb Roasted Baby Potatoes
  • Escalloped Potatoes with Au Gratin Topping
  • Baby Carrots and Haricots Vert with fresh Thyme Butter
  • Steamed Asparagus (in Season) with warm Lemon Vinaigrette
  • Roasted Squashes with Apples, Leeks and fresh Sage
  • Lima Beans with Sherry, Mushrooms and Shallots
  • Creamy Spinach with Gorgonzola Cheese and Pinenuts

 

sample menus
american melting pot
breakfast
california BBQ
Fiesta Country
Flavors of Asia
Hawaiian Luau
Hor d'oevures
Indian Thai
Mediterranean
Salads and Sandwiches Seafood and Veggie Buffet
South of France
Sweets
Tapas Specialties
Taste of New Orleans
Tuscan Italian


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© 2006 Alta Cuisine Gourmet Catering | 1555 South Novato Blvd | Novato, CA 94947
415.898.3230 | Fax: 415.898.3231 | altacuisine@aol.com