Cuisine by Jean Pierre - The Finest in cuisine and services
                        Spring 2012 Menus Samples
 
Lunch                                               Dinner
 
Pear & blue cheese souffle                 Seafood raviolis with lobster sauce
 
Broiled halibut with an orange            Herbed roasted spring rack of lamb
mousseline sauce                               stuffed baby eggplant, sugar snap peas 
Asparagus                                         White bean puree
 
Coconut mousse in cookie                 Chocolate mint souffle with whipped
tuile with chocolate sauce                   cream
         *********                                       ************
 
Chilled peas,lettuce & mint soup         Salmon ,leek and artichoke terrine 
                                                          with a dill cucumber mayonnaise
Sauteed chicken breast topped
with avocado & melted mozarella       Roasted beef tenderloin with a red 
cheese                                               wine mushroom ragout
 
Arugula salad with toasted pine           Baby green beans, potato gratin 
nuts and an orange vinaigrette             and baby carrots 
 
French apple tart with vanilla               Molten warm chocolate cake with   
ice cream                                            hazelnut ice cream
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