One year a world renowned oil company based in Houston, Texas, came to New York City, taking over Le Cirque for their Board of Directors Annual Dinner. The following year they selected Barraud Caterers to celebrate their board members’ gala dinner. At the highly successful tasting, the first praise Barraud Caterers heard immediately after the meal was “Well, I think we should just get out of the way and you design the menu and evening for us.”

  • board1English farmhouse cheddar on gaufrette potato chips with apple mousse
  • board2Roast loin of lamb on chevre potato “ravioli” with fava beans — red wine-thyme sauce
  • board3Chilean sea bass with lemon polenta, radish and cucumber — sherry sauce

Amuse-Gueule

  • Poached quail egg and bacon with chive Hollandaise
    Spice-crusted baked scallops with preserved lemon-curry relish
    Lobster in lobster gelée with cucumber-tarragon salad
    Smoked chicken and walnut salad with spiced yoghurt dressing
    Cheddar shortbread with apple-radish salad
    Veuve Cliquot Vintage reserve 1996

Dinner

  • Carrot-orange water with ginger oil sorbet
  • Cream of leek soup with chilled oscetra caviar truffles and chive crème fraîche
    Blanc de Lynch Bages 2001
  • Chilean sea bass with lemon polenta, radish and cucumber — sherry sauce
    Drouhin Beaune Clos des Mouches 1998
  • Roast loin of lamb on chevre potato “ravioli” with fava beans — red wine-thyme sauce
    Clos des Lambrays 2001
  • Spicy melon, pickled morel and watercress salad with oven-dried tomato sorbet — melon vinaigrette
  • Camembert de Normandie with sweet phyllo
    Clacbitou with candied carrots
    English farmhouse cheddar on gaufrette potato chips with apple mousse
    Abadia Retuerta El Palomar 1996
  • Cornmeal pear crèpe with sweet corn ice cream and Kentucky Bourbon syrup
    Chateau de Fesles Bonnezeaux 1997
    Coffee, teas, tisanes with Friandises