Bistro Louise Catering Service List

Dinner Parties

• Salads

  • Louise's House Salad

    with avocado lime vinaigrette, red grapes, and black olive tapenade

  • Caesar Salad

    with chili crusted pistachios, smoked corn, and red bell peppers

  • Alsatian Slaw

    with apples, walnuts, savoy cabbage, and dijon mustard vinaigrette (great to add baby shrimp)

  • Spinach Salad

    with apples, mushroom and honey mustard dressing

  • Spinach Salad

    with sliced avocado, chili crusted pistachios, feta cheese, grilled chicken and house dressing

  • California Slaw

    with vinaigrette and vegetables

  • Winter Salad

    with avocado, ruby grapefruit, blue cheese and walnut vinaigrette

  • Tuscan Olive Salad

    with currants soaked in brandy

  • Vegetable Pasta Salad

    with vegetables and sundried tomato vinaigrette

  • Two Salmon Pasta Salad

    with black and white fettucine and curry dressing

  • Petite Napoleon of Pepper

    crusted goat cheese and roasted red bell peppers

  • Seafood Salad

    with spicy cayenne dressing (your choice: shrimp, crab, crayfish)

  • Chilled Mixed Grill of Vegatables

    tomatoes, beets, artichoke hearts, French green beans, marinated carrots, asparagus, hearts of palm

  • Minestrone of Summer Fruits in Basil Syrup

    pineapple, strawberries, kiwi and mango

  • Seasonal Fruit Salad

    with raspberry yogurt

  • Cooked Artichokes

    grilled or filled

• Cheeses From The Mediterranean

  • Blues from France

  • Oveja from Spain

  • Pecorino With Hot Peppers From Italy

  • Goat Cheese Mold With Two Pestos

  • Other Cheeses

    as availabie throughout the year

• Appetizers And Sandwiches

  • Bite Size Quiches

  • Artichoke Galettes

    bacon, spinach and leek

  • Deep Dish Vegetable Quiche

    serves 10 to 12

  • Coffee Table Molded Dip in Three Layers

    avocado, egg, and red bell pepper

  • Chicken Salad on Apple Bread

    Grilled chicken breast, red bell pepper and black olive tapenade on croissant

  • Asian Pork Tenderloin

    with lemon slaw on brioche rolls

• The Lasagnes

  • Vegetarian Lasagne

    with spinach, zucchini and smoked corn

  • Shrimp, Crab or Lobster Lasagna

    with piquillo pepper bechemel and vermouth sauce

  • Quail and Veal Lasagne

    with many mushroom sauce

• Chicken Entrees

  • Pan Seared Chicken Breast

    with jalepeno cheese, pico de gallo, sliced avocado, and our special colonial Mexican rice

  • Chicken with Reisling Sauce

    butternut squash, green beans and peas (Coq au Reisling)

  • Chicken in a Red Wine Sauce

    with new potatoes, red peppers, baby onions and peas (Coq au Vin)

  • Pecan Fried Chicken

  • Tuscan Roasted Breast of Turkey

• Fish Entrees

  One Dish

  • Seafood Paella

    with jumbo shrimp, chicken, mussels and sausage and saffron rice

  • Choice of Seafood Cakes

    salmon, crab and smoked trout

  • Side of Citrus Salmon

    with citrus vinaigrette

  • Side of Scottish Salmon

    with creamy cepes sauce topped with crispy mushrooms

  • Salmon Wellington

    Salmon, hard boiled egg, spinach and sauteed onion wrapped in puff pastry

  • Pan Seared Scallops

    with lemon grass beurre blanc and black olive tapenade (Special European caviar is great with this dish)

  • Butter Poached Lobsters

  • Chilean Sea Bass

  • Hawaiian Mong Choong or Tuna

    special orders from Hawaii

• Beef, Lamb And Duck Entrees

  One Dish

  • Tea Smoked Duck

  • Asian Pork Tenderloin

    with lemon slaw

  • Beef Wellington

    Whole Rosted tenderloin of Angus beef with roquefort sauce or porcini mushroom sauce

  • Bordeaux Slow Roasted Short Ribs

    Three hour roasted brisket Southwestern French style with Rhone wine and sauteed prunes

  • Rack of Lamb

• Sides

  • Dauphinoise Scalloped Potatoes

  • Gratin of White Potatoes, Sweet Potatoes and Butternut Squash

  • Herb Roasted Vegetables

    Yukon gold potatoes, red onions and butternut squash

  • Colonial Mexican Rice

  • Saute of Seasonal Vegetables

  • Spinach or Saffron Mashed Potatoes

• Soups

  • Seasonal Soups

    tomato dill, three pumpkin, Mexican pepper, etc.

  • Bistro Corn chowder

  • Lobster Bisque

  • Lobster Gumbo

• First Course

  • Petite Napoleon of Pepper

    Crusted Goat Cheese & Roasted Red Bell Pepper

  • Shooter of Lobster Bisque or Red Bell Bisque

    with pistachio crusted goat cheese crostini on grilled polenta

  • Pepperadelle with Lobster and Truffles

  • Green Asparagus

    with jumbo lump crab cake and saffron aioli

  • Carpaccio of Scottish Salmon

    with julienne red peppers and basil oil

  • Pumpkin Risotto

    with fall vegetables

  • Romaine Soufflé

    with aged gruyere sauce

  • Cazuela of Spanish Shrimp

    with Saffron mashed potatoes

  • Pan Seared Scallop

    with sundried tomato vinaigrette

• Salads

  • Louise's House Salad

    with red grapes, black olive tapenade, and avocado lime vinaigrette

  • Winter Green Salad

    with steamed red beets, ruby red grapefruit and house dressing

  • Sliced Tomato Salad

    with Mediterranean olives, baked feta, and balsamic orange vinaigrette

  • Boston Bibb

    micro greens, steamed beets, hearts of palm and warm ojo santo with lemon oil

  • Toasted Romaine Caesar

    with red onion, tomato and black olive relish

  • Green and White Asparagus

    with Red Grapefruit and Blood Orange Vinaigrette

• Chicken Entrees

  • Pan Seared Airline Breast of Chicken

    with mushroom ragout, braised brussel sprouts and chestnuts

  • Chicken with Cognac

    crayfish sauce and mashed sweet potatoes

  • Roasted Guinea Hen

    with baked grapes, sauterne sauce and wild rice medley

• Seafood Entrees

  • George's Banks Scallops

    with sautéed cabbage, fingerling potatoes and lemon grass beurre blanc

  • Scottish Salmon on Bacon and Leek

    sauteed with apple cider beurre blanc and carnival cauliflower

  • Scottish Salmon

    with saffron mashed potatoes, cepes sauce and crispy mushrooms

  • Panko Crusted Seabass

    with Mediterranean lobster sauce, saffron orzo

  • Mong Choong

    (Hawaiian snapper) with grilled pineapple and warm citrus vinaigrette

  • Butter Poached Lobster

    with late harvest reisling sauce and herb risotto

  • Premier Grilled Tuna

    with roasted shallot sauce, red wine syrup and candied carrot

• Beef, Lamb And Duck

  • Tea Smoked Duck

    with gratin of white potato, sweet potato, and butternut squash and rose wine demi-glaze

  • Confit of Duck

    with cannellini bean ragout and farro

  • Asian Pork Tenderloin

    with soba noodles

  • Beef Wellin

    with Cepes and black trumpet mushrooms or sautéed chantrelles (if available)

  • Whole Roasted Tenderloin of Angus Beef

    with roquefort sauce or porcini mushroom sauce

  • Bordeaux Slow Roasted Short Ribs

    on creamy polenta

  • Rack of Lamb

    with garlic mashed potatoes and star anise demi glace

• Sides

  • Dauphinoise Scalloped Potatoes

  • Gratin of White Potatoes, Sweet Potatoes and Butternut Squash

  • Herb Roasted Vegetables

    Yukon gold potatoes, red onions and butternut squash

  • Colonial Mexican Rice

  • Saute of Seasonal Vegetables

  • Spinach or Saffron Mashed Potatoes

• Soups

  • Seasonal Soups

    tomato dill, three pumpkin Mexican pepper etc.

  • Bistro Corn Chowder

  • Lobster Bisque

• Salads

  • Louise's House Salad

    with avocado lime vinaigrette, red grapes and black olive tapenade

  • Caesar Salad

    with chili crusted pistachios, smoked corn and red bell peppers

  • Alsatian Slaw

    with apples, walnuts, savoy cabbage and dijon mustard vinaigrette (great to add baby shrimp)

  • Spinach Salad

    with apples, mushroom and honey mustard dressing

  • Spinach Salad

    with sliced avocado, chili crusted pistachios, feta cheese, grilled chicken and house dressing

  • California Slaw

    with vinaigrette and vegetables

  • Winter Salad

    with avocado, ruby grapefruit, blue cheese and walnut vinaigrette

  • Tuscan Olive Salad

    with currants soaked in brandy

  • Vegetable Pasta Salad

    with vegetables and sundried tomato vinaigrette

  • Two Salmon Pasta Salad

    with black and white fettucine and curry dressing

  • Petite Napoleon of Pepper

    crusted goat cheese and roasted red bell peppers

  • Seafood Salad

    (your choice: shrimp, crab, crayfish) with spicy cayenne dressing

  • Chilled Mixed Grill of Vegatables

    tomatoes, beets, artichoke hearts, French green beans, marinated carrots, asparagus, hearts of palm

  • Minestrone of Summer Fruits in Basil Syrup

    pineapple, strawberries, kiwi and mango

• The Lasagnes

  • Vegetarian Lasagne

    with spinach, zucchini and smoked corn

  • Shrimp, Crab or Lobster Lasagne

    with piquillo pepper bechemel and vermouth sauce

  • Quail and Veal Lasagne

    with many mushroom sauc

• Chicken Entrees

  • Pan Seared Chicken Breast

    with jalepeno cheese, pico de gallo, sliced avocado, and our special colonial Mexican rice

  • Chicken with Reisling Sauce

    butternut squash, green beans and peas (Coq au Reisling)

  • Chicken in a Red Wine Sauce

    with new potatoes, red peppers, baby onions and peas (Coq au vin)

  • Pecan Fried Chicken

  • Tuscan Roasted Breast of Turkey

• Fish Entrees

  • Seafood Paella

    with saffron rice

  • Side of Citrus Salmon

    with citrus vinaigrette

  • Side of Scottish Salmon

    with creamy cepes sauce topped with crispy mushrooms

  • Salmon Wellington

    Salmon, hard boiled egg, spinach and sauteed onion wrapped in puff pastry

  • Pan Seared Scallops

    with lemon grass beurre blanc and black olive tapenade (Special european caviar is great with this dish)

  • Butter Poached Lobsters

  • Chilean Sea Bass

  • Hawaiian Mong Choong or Tuna

    special orders from Hawaii

• Beef, Lamb And Duck

  • Tea Smoked Duck

  • Asian Pork Tenderloin

  • Beef Wellington

  • Whole Rosted Tenderloin of Angus Beef

    with roquefort sauce or porcini mushroom sauce

  • Bordeaux Slow Roasted Short Ribs

  • Three Hour Roasted Brisket

    Southwestern French style with Rhone wine and sauteed prunes

  • Rack of Lamb

• Sides

  • Dauphinoise Scalloped Potatoes

  • Gratin of White Potatoes, Sweet Potatoes and Butternut Squash

  • Herb Roasted Vegetables

    Yukon gold potatoes, red onions and butternut squash

  • Colonial Mexican Rice

  • Sauté of Seasonal Vegetables

  • Spinach or Ssaffron Mashed Potatoes

• Soups

  • Seasonal Soups

    tomato dill, three pumpkin Mexican pepper, etc.

  • Bistro Corn Chowder

  • Lobster Bisque

Dessert Menu

• Signature Desserts

  • Spanish Crema

    A stellar Mediterranean custard combining the best features of flan and creme brulee Individual or Molded

  • Coconut Cake

    (the top seller) Five layer cake filled with tart lemon curd and fluffy lemon buttercream frosting and finished with grated coconut. Traditional size, Baby or Cupcakes

  • Buttermilk Fudge Cake

    Rich, dense chocolate cake with Mediterranean spices and walnut fudge icing. 9X13 sheet or half size

  • Strawberry Rhubarb Tart

    A sweet-tart Alsatian tart from a secret family recipe

• Cakes

  • Chocolate Reverse Cake

    A three layer chocolate mousse cake with a decadent chocolate ganache icing

  • Italian Zucotto

    A dome shaped Italian cream cake: homebaked poundcake moistened with amaretto liquor, layers filled with chocolate bits, toasted nuts, whipped cream and marscapone cheese. Great celebration cake in 3 sizes

  • Chocolate Kahlua Cheesecake

    With gingersnap and walnut crust

  • New Orleans 7-layer Doberge Cake

    Crepe-cake layers filled with rich chocolate pudding and iced with creamy chocolate icing

• European Tarts And American Pies

  • French Lemon Tart

  • Nectarine, Plum And Peach Pies

    8 and 9" sizes

  • Orange Cream Tart Topped

    with seasonal fruit

  • French Apple Tart

  • Raspberry Apple Pie

  • Red Wine Pear Tart

  • Caramelized Nut Tart

    with walnuts, almonds and hazelnuts

  • Deep Dish Pumpkin Pecan Pie

• Puddings

  • Cinnamon Apple Bread Pudding

    With whiskey sauce

• One Bite Desserts

  • Southern Pecan Tassies

  • Coconut Cup Cakes

  • Chocolate Mousse Tarts

  • Lemon Squares

  • Caramelized Shortbread Nut Squares

  • Caramelized Almond Squares

• Specialty Ice Creams

  Other Flavors Upon Request

  • Signature Pistachio Ice Cream

  • Signature Armagnac Ice Cream

    great with nuts or chocolate

  • European Chocolate With Creme Fraiche

Wedding Cakes

• Sample Wedding Cakes

  • Bride's Cake

    Moist white cake with lemon filling, lemon flavored buttercream icing and grated coconut on the sides

  • Groom's Cake

    Moist chocolate - praline layers filled with chocolate mousse and finished with ganache chocolate icing

Cooking Classes

• February 28 - West Coast Seafood

  • Napoleon of Goat Cheese and Roasted Red Bell Peppers

  • San Francisco Seafood Ciopinno

    with lobster, crab and ceabass

  • Salad of French Herbs

    with Hazelnut oil

  • Caramel Pear Tart

• March 21 - New Orleans Seafood

  • Sicilian Pasta

  • Lobster Gumbo

  • Herbed Artichoke

    with Arugula Dipping Sauce

  • Cinnamon Apple Bread Pudding

    with Whiskey Sauce

• April 18 - East Coast Seafood

  • Lobster Bisque

  • Smoked Trout

    with Warm Mediterranean Vinaigrette

  • Farro and Lentils

  • Pear William Souffle

    with its Sauce