Banquet and Party Facilities at La Panetiere French Restaurant in Rye, N.Y.

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Party Hor's d'Oeuvres
Hot Canapés ($2.00 per person per selection)
	-Spinach and forest mushroom purses -Onion tart with bacon or purée of sweet black olives -Swiss cheese puffs with or without bechamel -Parmesan - paprika puff pastry sticks -Seasoned goat cheese crisp rolls -Shrimp grilled on fennel skewer, rouille sauce -Kebab of beef filet on rosemary skewer -Croque monsieur (ham & cheese sandwich) -Barbajuans (fried raviolis) of persillade herbs and ricotta with or without snails -Croquette of crustaceans, salmon roe -Goujonettes in fine bread crumbs (chicken fingers), honey mustard dip -Phyllo of vegetable julienne -Frankfurters wrapped in pastry and Dijon mustard
Cold Canapés ($2.00 per person per selection)
	-Crostini of tomato fondue and basil -Black olive bread crostini of eggplant purée, smoked breast of duck -Tomato bread crostini of duck purée, house relishes -Smoked salmon tartar on a waffle potato -Mousse of avocado and crabmeat on cucumber ring -Proscuitto and cantaloupe melon -Celery stalk stick topped with diced vegetables, gribiche -Blue fin tuna, cured mustard oil served with mustard seeds wrapped in radish slice -Blue cheese mousse spread on celery stalk -Hard quail eggs "Mimosa" -Traditional shrimp cocktail -Ceviche of scallops on endive leaf -Smoked trout, crème fraiche, chervil, buttered baguette toast -Dwarf tomato filled with basil pesto goat cheese -Domestic sturgeon caviar on blinis ($9) -Foie gras on brioche toast, essence of duck stock sauce ($5) -Brochette of lobster meat, Russian dressing ($3.50)

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Lunch Party

Chilled spring pea soup with carrot foam
or
Salad of field-picked greens, vegetable crudités and champagne vinaigrette
or
Tart of prosciutto di Parma, baby artichokes, onion compote and Aceto balsamico
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Medley of seafood dressed in cannelloni, lobster sauce
or
Roasted organic chicken breast provençal Bayaldi vegetables
or
Braised lamb shank tagine with vegetal couscous and dried fruits
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Grilled hazelnut and Ricard butter cream, layered sponge cake, coconut shavings
or
Selection of minute made sherbets and fruits
or
Didier's inspiration of the day

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Party Appetizers
Salade saisonniere: Assiette of field picked greens with a spring-mosaïc vegetables crudités, edible flowers, champagne vinaigrette
Calamars aux pates: Calamari with Abalone mushrooms and lobster-coral sauce with "Rubik cube" pasta
Gros Dormeurs: Snails baked in a garlic flan with a pistachio crumble topped with parsley coulis
Potage aux petits pois frais: Chilled spring pea velouté soup with carrot foam
Carpaccio: "Surf and turf" colorful carpaccio of assorted seafood and beef tenderloin, bell pepper terrine, citrus dressing
Terre et mer: Tuna cube-steak "Rossini" with Labelle farm seared foie grass, sauce merlot (add $10)
Tarte au jambon: A tart with prosciutto di Parma, baby artichokes, onion compote and Aceto balsamico
Asparagus aux crevettes: Green asparagus feuillete with herb-seasoned sauteed shrimps and asparagus mousseline sauce

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Party Entrees
Truite de la Caroline: "Nage" of rainbow trout served in an aromatic broth of ginger and lemon with wilted pea shoots and shiitake mushrooms
Dorade de la Grèce: Seared Mediterranean snapper with a chick pea pancake, eggplant caviar, charred artichokes and Taggiasche black olive sauce
Sole de La Manche: Fresh grilled Dover sole with Dijonnaise mustard sauce, melody of young vegetables ( add $15)
Crustaces Varies: "Bolognaise" of crustaceans, tomato fondue, basil, fresh tagliatelles, sturgeon domestic caviar (add $4)
Lotte de l'Atlantique: Medallions of monkfish gently simmered with mussels, clams, shaved fennel, ramps, bourride sauce, aioli toasts
Porcelet de la ferme: "BBQ" marinated pork tenderloin with yams, caramelized pineapple and trotters spring roll, apple cider glaze
Agneau du Colorado: Lamb shank tagine with vegetal couscous, herb-scented butter, fragrant harissa lamb broth
Boeuf du Kansas: Grilled filet mignon of beef sided by braised ox tail and bone marrow gratin, sauteed spinach and bordelaise jus
Veau du Mid Ouest: Patiently braised veal cheeks with "porcupine" potatoes, spring onions, carrot puree, cherry tomato confit, braising reduction
Volaille de grain: "Crepinette" of roasted organic chicken breast, provençal Bayaldi of vegetables, potato macaire, pan jus

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Party Desserts

Fromages

Choose from our selections of mature cheeses
Enjoy our fresh breads baked daily on the premise

Desserts Gourmands

Opera glace:
Napoleon style of grilled coffee bean ice cream and chocolate sherbet layered with a flourless biscuit, coca bean nougatine, marbelized leaf, coconut coulis

Abricot Bergeron:
Roasted whole apricots with honey-butter and pink peppercorn on toasted brioche, vanilla panacotta and ice cream

Perle des sables:
Orange semolina cake over grand Marnier mousseline, bitter orange compote and crispy puff pastry, marinated orange segments

Habits de Fraise:
Degustation of strawberries as a chocolate tuxedo, broiled in a sugar crust, charlotte, sherbet, poached in red wine, granite

P.A.C.A:
Light anis-scented Ricard "crème légère" on an anis crumble topped with fresh raspberries and its macaroon, violette syrup

Carre Luxe:
Hazelnut dacquoise and praline mousse covered with intense dark chocolate glaze and gold leaf, sugar pulled filberts

Glaces à la minut':
Selection of minute made sherbets and ice cream individually presented with their own accompaniments

Desserts du jour:
Regularly changing inspiration and soufflé of the day

Petits fours
Mouthful of sweet savories

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