Le Petit Chef tea sandwiches

 

 

“French Pastries”


individual pastries

individual serving

mini serving

fraisier

4.50

N/A

Marivaux

4.50

1.75

Marjolaine

4.50

1.75

napoleon

4.25

1.75

opera

4.25

1.75

triple chocolate mousse

4.25

1.75

creme brulee (Fall & Winter ONLY)

5.00

N/a

Cheesecake

N/A

1.75

english trifle

(Serves 10)

$55

pate a’choux & petit fours  

 

cream puffs

1.25

(Pate a’choux filled with custard, lightly caramelized)

petit fours

N/a

2.00

(Diamond shaped genoise coated with white chocolate, dark chocolate or milk chocolate)

swans

1.95

(Pate a’choux shaped swan filled with whipped cream)

tarts

 

 

apple

3.50

1.75

blueberry (seasonal, Spring & Summer only)

3.95

1.75

kiwi /STRAWBERRY

3.50

1.75

lemon

3.50

1.75

mixed fruit

3.95

1.75

pecan (seasonal, Fall & Winter only)

4.95

1.75

raspberry

3.95

1.75

strawberry

3.50

1.75

eclairs

 

 

chocolate

2.50

1.25

mocha

2.50

1.25

vanilla

2.50

1.25

rocher

3.95

(Genoise & chocolate mousse in a custard filled almond tart, coated with dark chocolate)

round cakes ~ (* need at least 24 hours notice)

 

7”

8”

9”

10”

* Fraisier

29.00

35.00

40.00

50.00

(Genoise, fresh strawberries & kirsch mousseline)

marivaux

N/A

35.00

N/A

50.00

(Almond/hazelnut meringue with Cointreau mousseline)

* palma

29.00

N/A

N/A

N/A

(Orange and chocolate mousse)

raspberry butter cream

27.00

N/A

40.00

50.00

(Vanilla genoise with raspberry butter cream)

* tropica cake

N/A

36.00

n/a

n/a

(Mango and passion fruit mousse)

tiramisu

29.00

n/a

40.00

50.00

(Lady fingers soaked in rum & espresso with mascarpone mousse)

triple chocolate mousse

22.00

N/A

30.00

37.00

(Chocolate genoise with chocolate mousse)

CHEESECAKE

22.00

N/A

30.00

n/a

(Patrick’s feather-light vanlla cheesecake with fresh fruit on top)

Rectangular cakes ~ all need at least 24 hours notice

Marjolaine

8” x 6”

Yields: 8

$34.00

(7 layer almond/hazelnut torte with kirsch butter cream, chocolate mousse and whipped cream)

napoleon

8” x 6”

Yields: 8

$34.00

(Puff pastry, custard and mousseline)

opera

8” x 6”

Yields: 8

$34.00

(Almond genoise with chocolate and mocha cream)

piedmont

8” x 6”

Yields: 8

$34.00

(Almond genoise with raspberries in kirsh and hazelnut cream cream)

mousse cakes  

delice

8”

Yields: 8-10

$35.00

(Chocolate mousse with hazelnut crunch)

key lime

8”

Yields: 8-10

$28.00

raspberry

8”

Yields: 8-10

$27.00

raspberry & chocolate

8”

Yields: 8-10

$30.00

seurrois

8”

Yields: 8-10

$30.00

(White & dark chocolate mousse)


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