Proposition de Buffet a la carte

^{Our formulas} ^{Buffet à la Carte}

^{To meet to your demand in restoration}
^{Banquets, Weddings, Working meetings, Assocatives or sport meals, Seminars,}^Etc…	^{Category A 15 €/}^people ^{Category B 19 €}^/people ^{Category C 31 €}^/people

Catégory A 15€ / People
^{Choice of 6 starters + main
course +cheeses +fruit

Additional starter : 0,80}^€

^{COLD BUFFET}	PLAT FROID
^{Tomato Carpaccio with Fetâ Cucumber salad with white garlic cheese Grated carrots with peanuts Beets salad with hard-boiled egg Tomatoes salad with tarragon Green salad Potatoes salad with oil Pickled herring fillets Garlic sausages Terrine of poultry liver Piémontaise salad Rice salad in the Niçoise style Range of melons Pasta salad in the Mexican style}	^{2 choices of cold meats}
	^CHEESEBOARD^{(4 kinds of cheeses)}
	^{FRUIT BASKET} ^{(5 kinds of fruit)}

Catégory B 19€ / People
^{Choice of 6 starters + main
course +cheeses +fruit}^{Additional starter :}^{1,50
€ each}^{Additional warm meal : 3,20}^€^each

^{COLD BUFFET}	^{HOT MEAL}
^{Cucumber salad, goat’s cheese and grapes Prawns tabbouleh Vegetables julienne, ham and cheese salad Light liver parfait and its onions jam Pickled salmon Carpaccio with dill ^{Coslaw salad with grapes} ^{Parisienne salad with white ham Carpaccio tomatoes with olive oil Triplet of cooked meats on a display unit Pasta salad in the Provençale style Range of italiann melons ^{Cold salmon in "Belle-vue"}}}	^{Finely sliced Strogonoff poultry Drumstick duck conserve with honey and sweet garlie} ^{Wing ray, Coral sauce and its} ^{dill garnishes}
	^CHEESEBOARD ^{(6 kinds of cheeses)}
	^{FRUIT BASKET} ^{(7 kinds of fruit)}

Catégory C 31€ / People
^{Choice of 6 starters + main
course +cheeses +fruit}
^{Additional meal : 3,20 €}^{each

Additional warm meal : 4,80 €}^each

^{COLD BUFFET}	*PLAT CHAUD*
^{Tomato Carpaccio with Roquefort and walnuts Foie Gras (duck liver) Parfait on its redcurrant Porto jelly Monkfish terrine and Dublin bay prawns, (duck liver), Aurore sauce Smoked salmon in French crepe and its "Spring like" julienne with prawns Italian ham and its melon corolla Pommeau (apple Brandy) Terrine of vegetables mousse cake, Vierge sauce and "César" chicory salad Cold entire salmon in the Parisienne style Bush French bouquets and its sauces Green Beans and its smoked duck breast julienne}	^{Salmon escalope in the}^{Dieppoise style} ^{Scallops mousse cake, Lobster sauce} ^{Stuffed poultry sausag with Foie Gras (duck liver)}^{, Albuféra sauce} ^{Old fashion venison stew,Grand-Veneur sauce Braised cushion of veal with}^{Pommeau (Apple Brandy) and}^{its melted potatoes}
	^CHEESEBROAD ^{(6 kinds of cheeses)}
	^{SEASON AND EXOTIC FRUIT BASKET} ^{(7 kinds of fruit)}