Vegetable “Napolean,” Stuffed Crimini Mushroom, Balsamic Reduction, Shaved Oregon Black Truffle
French Provencal Snails, Roasted Garlic and Herb Butter, Burgundy Sauce, Toast Points
Braised Sweet Onions aux Jus, Toasted Baguette, Broiled “Comté Lagréin”
Smoked Salmon Cake, Pacific Oyster Shooter, Pan Seared Prawn, Tabasco Sabayon
Broiled Atlantic Lobster, Seasoned Cream, “Mille-Feuille,” Osetra Caviar
Roasted Duck Confit, Grilled Baby Fennel, Savoy Cabbage, Peppercorn Honey Glace, Masala Tikka Sauce
O setra Caviar, Buckwheat Belini, Quail Egg, White Truffle Cream, Shallots and Caper Berries
Poached Apples , Candied Walnuts, Honey Infused Vinaigrette
Deviled Quail Egg, Caramelized Bacon, La Caille Dijon Vinaigrette
“Comté Lagréin,” Balsamic Coulis, White Truffle Oil, Crouton aux Garlic
Toasted Walnuts, Radish Sprouts, Montrachet Goat Cheese, Warmed Mushroom Medley, Roasted Shallot and Herb Infused Glacé
Crisp Romaine Lettuce, “Maytag Blue Cheese” Vinaigrette, Sliced Tomato
Center Cut Tenderloin of Beef served with Traditional Chateau Potatoes, Bearnaise Sauce, and Root Vegetable AuJus
Fresh Atlantic Salmon Caramelized “Aux Poivre” served Over Micro Greens with Heirloom Tomatoes, Osetra Caviar, Radish Sprouts, Buckwheat Bellini and Red Onion Confit
Butternut Squash Ravioli with a warm Wild Mushroom and Spinach Salad served over “Oregon Black Truffle” Infused Butter Sauce, Balsamic Glaze and Fried Leek Straws
“Meyers Farm” Breast Of Chicken Sautéed with Shallots and Caper Berries, Finished with Lump Crab Meat, Fresh Asparagus, and White Burgandy “Beurre Blanc”
Center-Cut Snake River “Wagyu” Ribeye, Char-broiled served with Scotch Peppercorn Sauce, Maytag Blue Cheese Tossed “Pommes Frites,” and Chive Butter
Rack of New Zealand Lamb Glazed with Dried Currant and Rosemary Compote served over Sauce “Robert”
Broiled Twelve Ounce Atlantic Lobster Tail served with Hennessy “Beurre Blanc” Saffron and Tarragon Oil
Sautéed Jumbo Sea Scallops, Garlic, Shallots, and White Burgundy Finished with Comté Lagréin
Cornish Game Hen Stewed in French Indian Curry Natural Jus served with Savory Bread Pudding and White Truffle Cream
Sautéed Snake River “Wagyu” Tres Major Tenderloin Medallions with Wild Mushrooms and a Port Wine Enriched Demi “Glace”
La Caille’s Own Creation of Warm Chocolate Cake served with Irish Chocolate and Créme Chantilly
Traditional French Pastries Served Hot with Venetian Anglaisé
Classic Baked Fresh Fruit Enhanced Vanilla Bean Custard Caramelized with Burnt Sugar
Trio of Traditional French Confections Créme Brûlée, Beignet Française, and Baked Alaska
The Traditional Classic (Prepared Table-side)
Coffee, Butterscotch, Traditional Irish Cream, Topped with Chantilly Cream
Cappuccino, Kahlua, Crème de Cocao, Frangelico, Cinnomon, Topped with Chantilly Cream
Cappuccino, Amaretto, Crème de Cocoa, Topped with Chantilly Cream
Hot Apple Cider, Tuaca Italian Liquor, Topped with Chantilly Cream
Amusé Bouche, Fresh Baked Breads, Beignet Française, and choice of Fresh Squeezed Juice or Coffee
Petite Pain a la Française
La Caille’s Version of French Toast Baked Créme Brûlée-Style
Traditional French Buckwheat Pancakes, Fresh Berries, and Cremé Fraîche Choice of Ham or Bacon
Three Eggs Served any Style Served with French Toast, House Potatoes Choice of Ham or Bacon
Fresh Spinach and Wild Mushrooms, “Comté Lagréin,” Hollandaise Sauce, House Potatoes
Wild Mushrooms, Creminelli Bacon, and “Comté Lagréin” Served with House Potatoes
Hickory Smoked Salmon, Fresh Asparagus, Hollandaise Sauce, and House Potatoes
Two Traditional Eggs Benedicts served with Hollandaise Sauce and House Potatoes
Traditional Eggs Benedict served with Smoked Salmon Cakes, Hollandaise Sauce and House Potatoes
Traditional Eggs Benedict served with Petite Filet of Beef, Hollandaise Sauce and House Potatoes
All Entrees served with House Salad or French Onion Soup
Fresh Atlantic Salmon Caramelized “Aux Poivre” served Over Micro Greens with Heirloom Tomatoes, Osetra Caviar, Radish Sprouts, Buckwheat Bellini and Onion Confit
“Meyers Farm” Breast Of Chicken Sautéed with Shallots and Caper Berries, Finished with Lump Crab Meat, Fresh Asparagus, and White Burgandy “Beurre Blanc”
Butternut Squash Ravioli with a warm Wild Mushroom and Spinach Salad served over “Oregon Black Truffle” Infused Butter Sauce, Balsamic Glaze and Fried Leek Straws
8OZ Snake River “Wagyu” Ground Chuck , Char-broiled served with Creminelli Caramelized Bacon, Heirloom Tomatoes, “La Grein” Cheese, Butter Lettuce, Fried Onions and White Truffle, Garlic “Pommes Frites”
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Thank you for your interest in La Caille! If you are interested in having your event at La Caille, you may contact us using the contact form, or
801.942.1751
lacaille@lacaille.com
* All imagery coutesy of Peppernix and Zumaphoto.
