Sample Menu for Nicole Denise Poirier

BreakfaSsts:

Each morning, I prepare a fresh baked good from

scratch, whether it be my addictive sugar-free fruit

muffins, pain au chocolat and croissants, or apricot

scones. I also bake fruit and fiber filled granola as

needed, supply a fresh local fruit platter to

accommodate guests’ desires, along with chilled

yogurts, juices, and two other cereals. Eggs to order

are always an option, as are bacon, sausage, and

toast. With prior discussion, I am always happy to

provide a special daily option, some examples of which

follow:

Herbed egg white omelettes stuffed with goat cheese

and asparagus

Traditional Spanish frittata with potatoes, roasted

peppers, and spicy chorizo

Vanilla bean brioche French toast with pure Vermont

maple syrup or fresh fruit sauce

Fluffy banana and toasted pecan pancakes with sweet

bourbon sauce

Antioxidant-rich soy smoothies

Land and sea Benedict with poached eggs served on

filet mignon and topped with lobster medallions and

fresh Hollandaise

Assorted bagels and lox served with chopped onion,

egg, tomato, and capers alongside

Each day, I also bake fresh bread for the afternoon

and evening meals, constantly varying the flour

combinations to avoid redundancy. For this reason, I

do not overload most main dishes with other

carbohydrates. In this sample menu, for instance, with

the exception of one couscous, I do not include many other

pastas or starches. I am more than happy to accommodate any of the

clients’ preferences, but keeping in line with the

current foodie trends of lower-carbohydrate eating and

flexitarianism, I have designed a sample menu that is

more dependent on sea and super foods. If the clients

would like to see a sample menu based on their

personal preferences, I would be happy to design one.

Lunches:

Basil-marinated chicken grilled and topped with fresh

mozzarella, served on a mesclun salad with roasted

tomatoes

Panna Ricotta with candied lemon zest and drizzled

with chilled limoncello reduction

Shrimp and avocado salad served with champagne

vinaigrette and toasted pistachios

Molten chocolate cake with crème anglaise and Kahlua

ice cream

Sesame encrusted seared yellow fin tuna with spicy yaki

soba noodle cake and snow pea salad

Crystallized ginger tartlets

Ballotines of king crab salad and Parma ham with

asparagus and Caesar vinaigrette

Exotic fruit minestrone with a garnish of

cinnamon-brown sugar crème fraiche

Ultimate sirloin burger with all of the accoutrements

accompanied by hand-cut sweet potato shoestring frites

and celeriac remoulade

Trio of melon granitas

Lobster club sandwich with apple wood smoked bacon and

homemade basil mayonnaise alongside sweet spinach

salad with candied walnuts and dried cranberries

Cream cheese torta with marmalade and toasted almonds

Hors D’Oeuvres:

At least two canapés are provided each evening,

generally one hot and one cold. At times this could be

as simple as a platter of fruit and cheeses or a

charcuterie tray, as complex as sea urchins filled

with chilled fennel mousse. My appetizers are always

designed to complement the main meal, and have

included:

Assorted sushi and sashimi, from vegetarian to smoked

eel or tempura

Frenched baby lamb “lollipops” with blackcurrant sauce

Tropical spring rolls with sweet chili sauce

Shrimp and ginger toasts

Smoked salmon and boursin on European cucumber rounds

Tuna tartare in a lime and shallot vinaigrette

Classic Emmental puffs

Dinners:

Classic gazpacho garnished with white gazpacho granita

Pan seared red snapper over roasted zucchini in a

sherry-caper-basil vinaigrette

Coconut crème caramel

Foie gras royale with super-berry compote filled puff

pastry barquettes

Sisteron lamb filet and Jerusalem couscous with

vegetables and chevre

Guanaja chocolate fritters with bay leaf ice cream and

orange semolina milk

Mango and scallop ceviche stacks with Thai lime

dressing

Ginger-honey glazed cod atop edamame, fava, and broad

bean melange

La Bete Noire: the most decadent, dark chocolate

ganache frosted flourless chocolate cake and white

chocolate sauce

Fettuccine-wrapped gambas over baby arugula salad with

a citrus vinaigrette

Pesto encrusted wild salmon over summer vegetable

mirepoix with tomato petals, Asiago flakes, and fried

basil leaves

Rosemary-balsamic broiled baby papaya filled with

vanilla ice cream

Velvet curried pumpkin soup

Caribbean lobster tails with rhubarb-cardamom compote