Make your party the talk of the town with Cook Au Vin`s catering service!

Cook Au Vin is available to cater your event or party with a wide selection of traditional and/or contemporary French appetizers, crêpes, salads, desserts, drinks and more!


We specialize in professional and efficient service to go along with our excellent menu!

Please email us to reserve your date now!



Cook au Vin Catering



Choose from our menu selections below or work with owner and chef Vincent Colombet on constructing your own specialized menu!

All items are prepared with the freshest products available, so prices are subject to change according to daily market values. Contact us for up-to-date pricing.

Appetizers and Salad Menu

[Download part 1 as a PDF here]
[Download part 2 as a PDF here]

CRISPY PASTRY PUFFS AND TARTS:

Bouchée à la Reine: Chicken, Béchamel sauce, mushroom and ham.
Pâté Lorrain: French-style meat pie.
Potato Pâté: Finely-sliced potatoes, braised in a pâté tart with a touch of crème fraîche, then baked.
Goat Cheese Ravioli: 2" Ravioli stuffed with goat cheese and herbs from Provence with a raisin sauce.
Pissaladiere provençale: Anchovies, onions, tomato, pine nuts, and black olives.
Fig and Roquefort cheese mini tart.

COLD SALADS:

Niçoise Salad: Tuna, lettuce, greens, anchovies, olives, and mustard vinaigette.
Mediterranean Salad: Lettuce, tomato, olive, roasted red peppers, balsamic vinegar.
Greek Salad: Tomato, cucumber, lettuce, olives, feta cheese, and olive oil vinaigrette.
Lyonnaise Salad: Poached egg, French bacon, lettuce, tomato, pine nuts, and creamy vinaigrette.
Potato Salad: Potatoes, egg, shallots, and mayonnaise.
Tuna Salad: Tuna, lettuce, olives, tomato, and capers.
Chicken Curry Salad: Grilled chicken, apples, lettuce, raisins, and yogurt.
Winter Salad: Beets, cherry tomatoes, Granny Smith apples, cucumber, and pear vinaigrette.
Lebanese Tabbouleh

CROQUE MONSIEURS (HOT SANDWICHES):

Ham and Cheese: Parisian ham and Swiss cheese.
Mountain: Reblochon cheese, thinly sliced French bacon, and onions
Italian: Tomato, mozzarella and parmesan cheeses, and basil.
Alsatian: Thinly-sliced bacon, crème fraîche, onion, and muenster cheese.
Salmon: Salmon lox, cucumber, cheese, and fine herbs

MINIS:

Mini quiche
Mini flamenkuche
Thinly-sliced bacon with Prunes

Crêpes and Galettes:

[Download as a PDF here]

SWEET CRÊPES: $4.50


Nutella
Nutella & Banana
Chocolate sauce & Banana/Mandarin Oranges/Pineapple
Caramel
Chocolate sauce
Butter and sugar
Lemon juice
Apple sauce
Blackberry, strawberry, or blueberry preserves
Suzette

Add Cinnamon, Almond, Coconut, or opt for Flambéed.




SAVORY GALETTES: 3 ingredients - $6.50
Goat cheese
Egg
Cream cheese
Ham
Spinach
Chicken
Tomatoes
Bacon
Roasted veggies
Salmon
Pineapple
Ground beef
Swiss cheese
Brie

Carry-out Menu, Appetizers & Cold Dishes:

[Download as a PDF here]

Savory Finger Foods (Terrines)
(serves 15-20 people):

Blueberry and salmon terrine $79
Monkfish and tomato terrine. $79
Mediterranean veggies and feta terrine $72
Rabbit and prunes terrine $132
Roquefort and broccoli terrine $69
Carrots and cumin terrine $69


Trays & baskets:

Charcuterie tray - $112
(serves 8-10 people)
Country-style pâté, rillettes (slow-braised meat), saucisson, Parisian ham, prosciutto, French jerkins, cherry tomatoes, and French baguette.


Tapas tray - $127
(serves 8-10 people):
Tortilla, chorizo, manchego cheese, mambrillo, proscuitto, garlic potatoes, roasted marinated peppers, anchovy-stuffed olives, and marinated shrimp.


Cheese tray - $95
(serves 8-10 people):
The Shepard: Roquefort, Valençais, Cabécou, St Nectaire, Tête de Moine)
The Mountaineer: Meunster, Tome de Savoie, Reblochon, Fourme, Comté)
The Parisian: Brie or Camembert, Époisse, Chaource, St Marcelin, Valençais)


Veggie tray with assorted sauces - $75
(serves 8-10 people): $75
Carrots, asparagus, cucumber, endives, peppers, roasted eggplant, and broccoli, served with: homemade mayo, vinaigrette, garlic mayo, saffron sauce, and mustard basilica sauce.


Romantic basket - $260-$499
(serves 2 or 4 people):
Foie Gras terrine with onion and figs confit, French baguette, Parisian ham, smoked salmon and/or caviar macaroons, and Champagne.

(Option: Lovers breakfast): Ready-to-bake croissants & chocolate croissants for the next morning.


Lunch on the grass basket - $75-$140
(serves 2 or 4 people):
Baguettes, Parisian ham, saucisson, French jerkins, cheese tray, fruit salad and Beaujolais wine.


Small Platters
(priced per lb)

Beef or salmon carpaccio (classic, raw mushroom, roasted pepper). $58
Tarte Flambée : $42
(Thin crust topped with onion, cheese, and French bacon, flambéed at 600°).

Giant Casseroles for Parties and Educational Events

[Download as a PDF here]

Enjoy the pleasure of a tasty and original meal cooked and served in a giant pot in front of your guests.

- Pot measures 4 feet wide by 1 foot deep.
- Can feed up to 400.
- Needs to be placed in a large space if indoors.
- Perfect for outside events such as picnics and barbecues.

For educational food and wine events, more info can be found here

Aligot Aveyronnais: Creamy veal stew with vegetables, served with cheesy, home-made mashed potatoes.
Blanquette de Veau: Smooth and creamy veal stew acompanied with garden vegetables.
Boeuf Bourguignon: Roast beef stew with vegetables in a red Burgundy wine sauce.
Boucan Octavio: Smoked shelfish cooked over charcoal in a sealed pot.
Bouillabaisse: Classic fish and shellfish stew.
Poulet madras: Chicken curry.
Coq au Vin: Red wine chicken stew, flamed in Cognac.
Couscous Royal: Moroccan couscous with grilled lamb, chicken and beef, carrots, turnips and chick peas.
Lamb Tajine: Slowly-braised lamb with fruit, vegetables, and spices.
Mussels Marinières: Steamed mussels in a white wine sauce.
Paëlla Cariocas: Brazilian-style paëlla with orange and lime shrimp, chicken and coconut milk.
Paëlla Vallencianas: Vallenciana-style paëlla (shrimp, calamari, mussel, chorizzo and chicken).
Poellée Campagnarde: Bite-size beef morsels sautéd with cubed potatoes, minced onions, and paprika.
Prune Pork: Pork, prunes and veggie stew.
Poulet Basquaise: Roasted chicken with tomatoes, bell pepper, eggplant and zucchini.
Whiskey-Braised Turkey: Roasted turkey slowly braised with a whiskey sauce, served with chick peas and mashed potatoes.

Casserole and Cocotte Winter Menu
(as of Sept 21st 2008)

[Download as a PDF here]

Treat your friends and family to these exquisite, healthy, family-style French dishes.
Rediscover the satisfaction of a simple and scrumptious casserole, allowed to simmer for hours in our oven!

For more info about delivery and prices here

Meat Casseroles: (serves 3,6 or 12)
Beef Saintongeaise :Hearty beef stew with French bacon and carrots, slowlybraised in red wine, shallots and herbs and served with farfalle pasta.
Beef Stroganov: Seared tenderloin in paprika sauce, served with zucchini gratin.

Poultry Casseroles: (serves 3,6, or 12)
Duck confit: Served in a green peppercorn Cognac sauce and duck-rendered, pan-fried potatoes.
Roasted Chicken: Served with sautéed fingerling potatoes and rosemary.
Coq au vin: Chicken braised in Burgundy red wine with pearl onions and French bacon, served over Basmati rice or tagliatelle pasta.

Fish Casseroles: (serves 3,6, or 12)
Grilled Salmon: Served with classic lemon Beurre Blanc and Basmati rice.

Winter Specialties: (Minimum 2 person order) .
Tartiflette: Thinly-sliced, cheesy roasted potato casserole with onion, bacon, Reblochon cheese and dry white wine.
Raclette: Classic Raclette cheese, broiled until crusty, to pour over charcuterie, mushrooms and potatoes.
Rack of Lamb: Roasted in thyme with roasted fingerling potatoes and French green beans.
Saurkraut: Served with juniper berries, pork shoulder, smoked sausage and bacon.
Couscous: Served with roasted chicken, Merguez sausage, roasted lamb, and raisins.
Lasagna Primavera: Chicken lasagna, Béchamel Sauce, baby peas, red peppers and broccoli.
Country Lasagna: Bacon lasagna, roasted eggplant, olives and red peppers.
Beef or Chicken Tagine: Sweet and spicy slowly-cooked dish, served with couscous grain.
Prune Pork: Roasted tenderloin pork with prunes, carrots and potatoes.

Pastries and petits fours

Retrieve the tastes of the most classical French pastries and petit four.
For educational Food and wine events, more info here

Lemon Pie topped with Meringue : Slowly melted cheese into a fresh made potatoe mash. Served when form strings of cheese while stearing.
Hazelnut Heart Financier: Smooth and creamy veal stew acompany with garden vegetables.
Opera Cake : Red Burgundy wine sauce roasted beef stew acompany with vegetables.
Macaroons: Shelfish casserole cooked à l'étouffé.
Fruit Tart: Classical fish and shellfish stew.
Napoleon: Chicken curry.
Religieuse: Red wine chicken stew, flamed in Cognac.
Baba au Rhum: Morocoan couscous with grilled lamb, chicken and beef, carrots, turnips a nd chick peas.
Eclair: Slowly braised lamb with fruits, vegetables and spices.
Mousse au Chocolat: Steemed mussel in a white wine and veggies sauce.
Tarte Amandine : Brazilian style paëlla with lime orange shrimps, chicken and coconut milk.
Beignet aux Pommes: Vallenciana style paella: shrimps, calamari, mussel, chorizzo and chicken.
Petits Fours: Bite size beef pieces sautéd with some cubic shape potatoes, minced onion and paprika.

Micellanous

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