SAMPLE MENUS

In keeping with the philosophy of Fleur de Sel, Chef Piano Catering depends heavily on local markets to
supply the ingredients for Chef Renaud’s unique Breton cuisine. Below please find examples of past canapé 

selections as well as past lunch and dinner menus.

Savory Canapé Selections

Sardine Rillette, Balsamic Reduction, Parmesan Crisp
Foie Gras Terrine, Brittany Cracker
Goat Cheese & Artichoke Ravioli, Beet Dijon Jus
Escargot Gratin, Parsley Velouté
Baton du Fromage Parmesan
Parsnip Foam, White Truffle Oil
Smoked Mozzarella Croque Monsieur
Braised Beef Cheek Crêpe
Pine Island Oysters, Rosé Wine Mignonette
Spanish Mackerel Tartare, Mustard Ganache

Sweet Canapé Selections
Gaufrette au Chocolat
Raspberry Feuilleté
Hot Chocolate Tart Soufflé
Banana Mousse, Crème de Café
Breton Cookies

Sample Three-Course Lunch
Choice ofAppetizer
Alaskan Smoked Salmon, Lemon Crême, Mango
or Duck Prosciutto Galette, Lentils, Aged Balsamic

Choice of Entrée
Braised Veal Breast, Celery Root & Black Truffle Purée
or Seared Sea Scallops, Roasted Avocado Squash, Garlic Foam

Choice of Dessert
Vanilla Panna Cotta, Strawberry Sorbet
or Assiette of Sorbet, Crispy Italian

Sample Five-Course Dinner Tasting Menu
Maine Lobster, Black Truffle Mayonnaise
Sweet Corn Soup, Basil Ravioli
Halibut, Glazed Endive, Balsamic Reduction
Venison Loin au Poivre, Celery Root Gratin
Strawberry Soup, Crème Fraiche Sorbet