Private Parties - Pattisserie Boissiere

STARTERS

STUFFED MUSHROOMS one-half dozen stuffed with fresh spinach, asiago cheese, garlic, shallots and anchovies 6.50
ARTICHOKE VINIAGRETTE fresh Castroville artichoke marinated in our house vinaigrette served with basil mayonnaise 6.00
BAKED BRIE & RED ONION MARMALADE served with sliced baguette 6.75
GRANNY SMITH APPLES & BLUE CHEESE with olive oil & balsamic vinegar 4.50
FRENCH ONION SOUP GRATINEE 6.75
with sherry 7.50
ROASTED CHICKEN AND SPINACH SALAD with julienne carrots, jicama, apple and caramelized walnuts 12.00
CAESAR SALAD romaine lettuce with our special Caesar dressing topped with Parmesan cheese and homemade herbed croutons 7.75
HARVEST SALAD caramelized walnuts, jicama, apple, and raisins served on greens 9.75

PASTA
served with an oven-roasted garlic bulb

PASTA BOLOGNESE penne pasta with homemade tomato meat sauce 16.50
VEGETARIAN PASTA fresh spinach, tomatoes, onions, mushrooms on penne pasta 14.75
SAUTÉED PRAWNS on angel hair pasta with fresh tomatoes, leeks, artichokes and a light lemon-chive seafood cream sauce 17.75

SPECIALTIES
served with soup du jour or garden salad

LAMB SHANK oven braised with red wine, fresh shallots, garlic, carrots, spinach and fresh herbs, served in its own broth, with a side of au gratin potatoes 19.75
ROASTED HALF DUCK roasted crisp, served over orange apricot brandy sauce with au gratin potatoes 21.00
QUICHE MAISON caramelized onions, roasted bell peppers, broccoli, mushrooms, tomatoes and feta cheese baked in a flaky crust 15.50
CROISSANT CAMPAGNARD layered ham and Swiss cheese topped with béchamel sauce, baked in a flaky croissant, with steamed vegetables 13.00
FRESH FILET OF SALMON oven-baked in parchment paper with fresh artichoke quarters, vegetables, lemon-basil butter, and rice 19.50
SHEPHERD'S PIE ground beef and vegetables in a sauce accented with bacon and wine, topped with fluffy mashed potatoes 15.50
CHICKEN POT PIE diced chicken breast and vegetables in an herbed creamy sauce topped with fluffy chive-mashed potatoes 17.50
VEGETABLE FILLO TRIANGLE flaky fillo pastry filled with an assortment of julienne vegetables, dill and feta cheese accompanied by a dill vinaigrette 16.50
COQUILLE SAINT JACQUES fresh scallops and shrimp in a light cream sauce served on a nest of julienne vegetables, and rice 18.75
BEEF AND MUSHROOM STEW oven braised with pearl onions, garlic, bacon, tomatoes and white wine; served with fresh steamed vegetables and au gratin potatoes 18.50

Water is served upon request, in cooperation with our local conservation efforts.



	STARTERS STUFFED MUSHROOMS one-half dozen stuffed with fresh spinach, asiago cheese, garlic, shallots and anchovies 6.50 ARTICHOKE VINIAGRETTE fresh Castroville artichoke marinated in our house vinaigrette served with basil mayonnaise 6.00 BAKED BRIE & RED ONION MARMALADE served with sliced baguette 6.75 GRANNY SMITH APPLES & BLUE CHEESE with olive oil & balsamic vinegar 4.50 FRENCH ONION SOUP GRATINEE 6.75 with sherry 7.50 ROASTED CHICKEN AND SPINACH SALAD with julienne carrots, jicama, apple and caramelized walnuts 12.00 CAESAR SALAD romaine lettuce with our special Caesar dressing topped with Parmesan cheese and homemade herbed croutons 7.75 HARVEST SALAD caramelized walnuts, jicama, apple, and raisins served on greens 9.75 PASTA served with an oven-roasted garlic bulb PASTA BOLOGNESE penne pasta with homemade tomato meat sauce 16.50 VEGETARIAN PASTA fresh spinach, tomatoes, onions, mushrooms on penne pasta 14.75 SAUTÉED PRAWNS on angel hair pasta with fresh tomatoes, leeks, artichokes and a light lemon-chive seafood cream sauce 17.75 SPECIALTIES served with soup du jour or garden salad LAMB SHANK oven braised with red wine, fresh shallots, garlic, carrots, spinach and fresh herbs, served in its own broth, with a side of au gratin potatoes 19.75 ROASTED HALF DUCK roasted crisp, served over orange apricot brandy sauce with au gratin potatoes 21.00 QUICHE MAISON caramelized onions, roasted bell peppers, broccoli, mushrooms, tomatoes and feta cheese baked in a flaky crust 15.50 CROISSANT CAMPAGNARD layered ham and Swiss cheese topped with béchamel sauce, baked in a flaky croissant, with steamed vegetables 13.00 FRESH FILET OF SALMON oven-baked in parchment paper with fresh artichoke quarters, vegetables, lemon-basil butter, and rice 19.50 SHEPHERD'S PIE ground beef and vegetables in a sauce accented with bacon and wine, topped with fluffy mashed potatoes 15.50 CHICKEN POT PIE diced chicken breast and vegetables in an herbed creamy sauce topped with fluffy chive-mashed potatoes 17.50 VEGETABLE FILLO TRIANGLE flaky fillo pastry filled with an assortment of julienne vegetables, dill and feta cheese accompanied by a dill vinaigrette 16.50 COQUILLE SAINT JACQUES fresh scallops and shrimp in a light cream sauce served on a nest of julienne vegetables, and rice 18.75 BEEF AND MUSHROOM STEW oven braised with pearl onions, garlic, bacon, tomatoes and white wine; served with fresh steamed vegetables and au gratin potatoes 18.50 Water is served upon request, in cooperation with our local conservation efforts.