Freezer Items

APPETIZERS, SIDE DISHES & KITCHEN HELPERS

  • Basic Chicken Stock
  • Brown Veal Stock
  • Red Wine Concasse: Slow cooked tomatoes and red wine.
  • White Wine Garlic & Herb Compound Butter: Great on grilled meat or for braising pork.
  • Fresh Lemon Compound Butter: Great for braising fish, shelfish and chicken.
  • Puff Pastry Sheets & Prepared Bilini
  • Traditional Baked Escargot: Imported escargot baked in our white wine, garlic and fresh herb butter.
  • Harissa Baked Shrimp: Tender shrimp baked in our spicy harissa butter with a hint of citrus and fresh herbs.
  • Cambazola en Croute: Cambazola cheese wrapped in puff pastry with our roasted shallot cherry compote.
  • Traditional Fondu: A gruyere based fondu scented with kirsch and white wine.
  • Ratatouille Provencal: Bell peppers, zucchini, eggplant and onions slow cooked with herbs in a delicate tomato compote.
  • Confit Potatoes: Tiny fingerling potatoes are slow cooked in duck 'gras' with garlic and fresh herbs.
  • Curry Glazed Carrots: Sweet carrots cooked with madras curry, fresh thyme and finished with a touch of honey.
  • Balsamic Roasted Root Vegetables: Root vegetables roasted with fresh thyme and garlic, finished with balsamic syrup.
  • Cauliflower Gratin: Cauliflower tossed in a delicate horseradish cream sauce and gratineed with gruyere cheese.
  • Pontalba Hash: Tiny fingerling potatoes are tossed with smoky country bacon, green onions and gruyere & mozzarella cheeses.
  • Savory Herb Dinner Rolls: Ready to proof and bake dinner rolls. Bake in your oven.


SOUP BASES

  • Wild Mushroom Soup Base: Our house soup: puree of wild mushrooms(chantarelle, porcini, oyster) finished with a touch of cream.
  • Tomato Bisque Base: Roasted tomatoes with Madiera and a touch of cream.
  • Curried Carrot Soup Base: Sweet carrots are slow cooked with imported madras curry and thickened with toasted almonds.
  • Zucchini Parmesal Basil Soup Base: Zucchini with garlic and parmesan cheese finished with fresh basil.


ENTREES 

  • Beouf a la Bourguignon: A traditional french beef stew. Made with hearty chunks of beef, slow braised in a robust burgundy wine and finished with carrots, smoky bacon and caramelized onions.
  • Left Bank Short Ribs: Our version of short ribs braised in a Left Bank Bordeaux wine, gently smoked and finished with tart cherries.
  • Navarin of Lamb: Traditional lamb stew with oven roasted tomatoes, red wine & fresh herbs.
  • Braised Lamb Shank: Slow braised lamb shanks in hearty red wine, gently smoked and finished with blackberries.
  • Cassoulet Toulousain: Tender white beans are slow cooked with braised lamb shoulder, duck confit, garlic sausage and smoked bacon and gratineed under herbed breadcrumbs.
  • Vegetarian Cassoulet: Tender white beans are slow cooked with piperade provencal, house smoked tomatoes, vegetarian sausage,smoked tofu and gratineed under herbed breadcrumbs.
  • Stuffed Aneheim Peppers: Roasted aneheim peppers stuffed with fresh herbs, turkey & ricotta cheese and baked in our red wine concasse then gratineed with cheese.
  • Pesto Orriechette with Peas: Tender orriechette pasta tossed with a pesto cream sauce and sweet peas.
  • Truffle & Chantrelle Noodle: Thin pasta sheets are rolled up with chantarelle mushrooms and truffle pecorino set atop braised leeks and gratineed with cheese.
  • Coq au Vin:  A traditional french chicken stew. Made with hearty chunks of chicken slow braised in a robust burgundy wine finished with carrots, smoky bacon and caramelized onions.
  • Poulet au Estragon: Tender chicken, slow braised in a tarragon veloute sauce with carrots.
  • Poulet au Pastis: Tender chicken, slow braised in a pastis veloute sauce with shaved fennel.
  • Duck Confit: Duck legs marinaged in fresh thyme and garlic. Slow cooked in duck 'gras'. Served with Confit Potatoes
  • Belle's Shells: Mini pasta shells set in a delicate smoked white cheddar sauce.
  • Vegetable Roulade: Roasted eggplant and zucchini are rolled with herbed goat cheese and braised peppers set atop a roasted garlic tomato sauce.
  • Chicken Pot Pie: Roasted chicken, peas and carrots in a delicate tarragon veloute sauce under a pastry crust.
  • Spicy Penne Pasta: Mini penne pasta tossed in a sharp white cheddar sauce with smoked poblano peppers and chili flakes … yes, it is spicy!


BAKERY

  • Caramel Pecan Buns: Our most popular brioche sticky bun assembled in ready to proof and bake tins.  Bake in your oven.
  • Caramel Cognac Compound Butter: Great for poaching apples, bananas or peaches.
  • Anise Almond Compound Butter: Great for poaching pears and pouring over any
  • Rosemary Shortbread Cookie Dough: Ready to scoop and bake cookie dough.
  • French Style Butter Shortbread Cookie Dough: Ready to scoop and bake cookie dough.
  • Chocolate Chip Cookie Dough: Ready to scoop and bake cookie dough
  • Molleaux au Chocolate Batter: Ready to scoop and bake batter.
  • Chocolate Decadence Batter: Ready to scoop and bake batter.
%d bloggers like this: