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The items on this menu are examples of food prepared during
hourly services, dinner parties, and location meals.
Chez Vous uses only all natural and organic ingredients as
often as possible. All entrees, sides, and salads are subject to
change due to seasonal availability.
Entrees | Family Friendly | Sample Menus | Prepared Foods | Hors d'oeuvres
Price per Dozen
Salmon Tartar on Cucumber Discs $16
Nisçoise Canapés $20
Bloody Mary Shrimp $30
Lobster Tarragon Sliders $30
Crab Deviled Eggs $15
Prosciutto wrapped Peaches with Basil $16
Crab and Mango Salad in Phyllo Crisps $18
Greek Gazpacho Shooters $15
Seared Tuna with Avocado Mousse $18
Sweet Pea Canapés with Serrano Ham $16
Nisçoise Canapés
(olive, tuna, capers, scallions and mayo, on crostini) $18
Assorted Tea Sandwiches: $14
Watercress
Cucumber and Butter on Rye
Egg Salad
Chicken Curry
Salmon on Pumpernickel with Red Onion and Cream Cheese
Boursin and Apple
Price per Dozen
Goat Cheese Crostini with Sundried Tomatoes and Olives, $12
French Croûtes w/ Onion Jam and scrambled eggs, $12
Vegetable Mini Quiches, $10
Mini Spanikopita, $13
Peppercorn Crusted Tenderloin on Brioche with Horseradish Cream, $16
Lamb Brochettes with Cucumber Tzakiki, $20
Warm Duck Salad in Endive Leaves, $20
Bacon Wrapped Asparagus, $15
Chicken Tikka Satays with Cilantro Chutney, $18
Roast Lamb Crostini w/ goat cheese and olives, $20
Scallion Potato Pancakes with Soy Sesame & Ginger Dipping Sauce, $15
Zucchini Pancakes with Cumin Sour Cream and Chives, $15
Pomegranate Glazed Pork Meatball $27
Mushroom and Garlic Bruschetta $19
Beggars’ Purses with Fig and Goat Cheese $21
Crisp Potato Canapés with Caviar $21
Roasted Asparagus and Mushroom Bruschetta $18
Pissaladiere Strips $20
White Bean Dip $14
Black Bean and Pumpkin Dip $15
Gorgonzola Saba Spread $18
Roasted Garlic Spread $15
Hummus $18
Roasted Eggplant Spread $20
Hot Spinach and Artichoke Dip $18
Hot Crab Dip $25
*All of the above served with assortment of vegetables, breadsticks, and crackers.
Gruyere Cheese Sticks per dozen / $15
Phyllo Wrapped Brie 1 wheel / $20
Pâté and Cheese Tray 3 cheeses, and 1 pate / $60
Chocolate Covered Strawberries per dozen / $24
small platter / $30; large platter / $55
Carrot and Chickpea Salad
Tarragon marinated Mushrooms
Pernod Poached Fennel
Curried Cauliflower Salad
Celeriac Salad
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• Lemon-Fennel Roasted Chicken
• Provençal Chicken with Tomatoes, Olives, and Anchovies
• Chicken in a Mushroom Cream Sauce
• Tarragon Cream Chicken with White Wine and Rice
• Coq au Vin with Buttered Parslied Noodles
• French Chicken in a Pot with Potatoes and Rosemary
• Chicken Vienoise with Potato Gallette and Lemon Butter
• Arroz Con Pollo
• Grapes and Couscous Stuffed Chicken Breasts
• Tandori Roasted Chicken
• Chicken Curry with Saffron Scented Basmati Rice
• Chicken With Forty Cloves of Garlic over Mashed Potatoes
• Chicken Breast Valdostana with Spinach and Braised Lentils
• Seasonal Vegetable Risotto
with Herbs, Shallots, and Goat Cheese
• Asparagus Frittata
• Asparagus and Mushroom Tarts over wilted Arugula
• Pumpkin Ravioli with Sage Butter
• Blue Cheese Ravioli with Onion Sauce
• Tagliatelle with Cherry Tomatoes and Zucchini
• Pasta with Goat Cheese, Lemon and Asparagus
• Baked Penne with Farmhouse Cheddar and Braised Leeks
• Cabbage and Bulgur Casserole
• Vegetable and Lentil Stew
• Cauliflower and Brussel Sprout Gratin with Pine Nut Breadcrumbs Topping
• Calypso Pork Roast with a Coconut Sweet Potato Gratin
• Grilled Pork Chops with Clams and Chorizo
• Rosemary Mustard Roasted Pork Loin with Potato Gratin and Buttered Baby Cabbage
• Gingersnap-Crusted Pork Loin with Brandied Apple Sauce
• Pepper Crusted Pork Loin with Cherry Port Sauce
• Roast Pork Loin with a Braised Plum Sauce
• Meatballs in Pomegranate Sauce with Orange-Almond Couscous, and Sautéed Spinach
• Pork Tenderloin with Cabbage and Apples
• Pork Tenderloin with Tomato-Peach Compote
• Filet Mignon, with Mashed Potatoes, and Roasted Asparagus
• Roast Beef Tenderloin with a Port Wine Reduction
• Beef Tenderloin with Morels and Tarragon Marsala
• Red-Wine and Mushroom Braised Pot Roast
• Beef Stew with Red Wine
• Beef Bourguignon with Parslied Noodles
• Braised Beef Short Ribs with Herbed Polenta and a Horseradish Cream Sauce
• Warm Flank Steak with Mint and Cilantro
• Sirloin Steak Au Poivre with a Dijon Cream Sauce
• Grilled Flank Steak with Roasted Corn and Tomatoes with a Chimichurri
• Stuffed Bell Peppers with Ground Beef, Tomatoes, and Rosemary
• Standing Rib Roast with Potato Pancake, Mushroom Medley, and Wilted Spinach
• Veal Picatta/ Marsala over Angel Hair with Haricot Verts
• Veal Chop in a Calvados Cream Sauce with Apples and Cabbage
• Braised Veal Shanks with a Gremolata AKA Osso Bucco
• Roast Veal Chop with a Mushroom Cream Sauce and Orzo Risotto
• Veal Oscar, with a Citrus Lump Crab Cake and Asparagus
• Veal Scaloppini with Lemons and Capers
• Blanquette de Veau (White Veal Stew)
• Veal Roulades with Spinach and Gruyere over a Farro Ragout
• Moroccan Spiced Leg of Lamb
• Grilled Lamb Skewars with an Herbed Yogurt Sauce
• Zucchini Stuffed with Lamb,with Currants and Toasted Chickpeas
• Fragrant Lamb and Couscous Stew
• Lamb and Eggplant Shepherds Pie
• Middle Eastern Lamb Skewers
• Herbed Lamb Chops with a Potato Gratin
• Braised Lamb Shanks with a Soft Parmesan Polenta
• Crown Roast of Lamb with a Potato, Eggplant and Tomato Tian
• Moussaka (Lamb and Eggplant Layered Casserole with Potatoes and a Béchamel Sauce)
• Pan-Fried Whole Troutwith Fried Potatoes
• Swordfish Kebobs with Lemon-Parsley Vinaigrette
• Seared Tuna with White Beans, Fennel and Arugula
• Pan Roasted Halibut with Tomato Zucchini Tian
• Baked Fish Provencal
• Salt-Crusted Tilapia with Lemongrass
• Potato Crusted Halibut
• Mustard Roasted Sea Bass with Capers
• Mahi-Mahi with an Herbed White Wine Sauce
• Mahi-Mahi Skewers with Tapenade and Herb Cous Cous
• Seared Salmon with a Mango Salsa
• Seared Scallops on Creamy Arugula and Garlic Chips
• Grilled Scallops with Honeydew-Avocado Salsa
• Jalapeño Crab Cakes with Fennel Slaw and Fruit Salsa
• Sea Bass with Moroccan Vegetables and Chili Sauce
• Sole Bonne Femme
• Moules Frites
• Baked Salmon, and Broccoli Rabe with Citrus Beurre Blanc
• Salmon Au Poivre (Pepper encrusted) with Dill Smashed Potatoes
• Farmers’ Market Salad with a Red Wine Vinaigrette
• Mixed Greens with Roasted Figs, Pistachios and Goat Cheese with a Balsamic Vinaigrette
• Arugula and Avocado with Shaved Parmesan and a Lemon Vinaigrette
• Citrus Salad with Radicchio, Butter Lettuce and a Champagne Vinaigrette
• Mixed Green with Roasted Pear, Red Onion and Gorgonzola with a Sherry Vinaigrette
• Basil Caesar Salad
• Cous Cous Vegetable and Chickpea Salad with a Lemon Dressing
• Tomato and Arugula Salad with Grilled Portobello
• Chickpea, Watercress, and Mango Salad with Lime Vinaigrette
• Black Bean, Corn , and Red Pepper Salad with a Chile Vinaigrette
• Grilled Chicken Salad over Mixed Greens with Radishes, Cucumbers, and Tarragon Pesto
• Tuna, Asparagus, and New Potatoes over Red Leaf Lettuce with a Chive Vinaigrette
• BLT Chicken Salad with Ranch Dressing
• Heirloom Tomato, Fresh Mozzarella and Bread Salad\
• Tarragon, Walnut and Tarragon Chicken Salad
• Curry Chicken Salad with Slivered Almonds
• Roasted Chinese Chicken Salad with Snow Peas, and Water Chestnuts
• Cajun Shrimp and Corn Salad with a Lime-Chile Dressing
• Avocado stuffed with Cilantro Shrimp Salad
• Tuna Nisçoise
• Lobster Salad with an Avocado Puree
• Mexican Sweet Potato and Black Bean Salad
• Mexican Melon Salad
• Herbed New Potato Salad
• Potato and Green Bean Salad with Dill Pesto
• Asparagus and Artichoke Pasta Salad
• Asian Noodle Salad with Ginger-Soy Vinaigrette
• Greek-Style Tomato Cucumber Salad
• Italian Bean Salad
• Bulgur Salad with Apricot, Red Onion and Parsley
• Tabbouleh
• Classic Cole Slaw
• Carrot- Fennel Slaw
• Leek and Potato Soup
• Cream of Broccoli
• Cream of Crab
• Lobster Bisque
• New England Clam Chowder
• Curried Carrot Puree
• Split Pea Puree
• Basil Tomato Soup
• French Onion Soup
• Pasta Fagiole
• Minestrone
• Greek Gazpacho
• Red Lentil Soup
• Chicken and White Bean with an Herb Oil
• Chicken and Lemon Soup with Orzo
• Basil Pesto
• Hazelnut-Sage Pesto
• Parsley Pesto
• Walnut-Mint Pesto
• Garlic Hummus
• Cucumber Tzakiki
• Raita
• Baba Ganoush
• Chimichurri
• Gremolata
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The offerings of this menu are designed for families with an emphasis on fresh food and more diversity in the menu. Like the Prepared Foods, there is minimal cooking required. Most of the items need only to be baked, or brought to a boil, using one pot to reheat. Some items need only to be taken from the freezer and baked, while others no require no reheating.
This menu offers a wider range of food, including fresh products like breads, and salads. This option can be a more flexible service than the Prepared Foods Service in that there are no limitations.
• Frozen French Toast Sticks
• Pancakes with Fresh Fruit Compote
• Granola
• Muffins; Applesauce, Oatmeal, Blueberry, etc (the list goes on)
• Applesauce
• Banana bread, Zucchini Bread or Muffins
• Minestrone Soup
• Pasta Fagiole
• Potato and Leek
• Cream of Crab
• New England Clam Chowder
• Tomato Cheddar Soup
• Margarita Pizza
• PB & J “Uncrustables”
• Chicken Salad with Tarragon and Walnuts
• Tuna Salad with Tomatoes
• Orzo Salad with Tomatoes, Feta and Dill
• White Bean Salad
• Vegetable Cous Cous Salad
• Turkey Pinwheels (wrapped sandwiches)
• Chicken Nuggets
• Quiche Lorraine (Onions and Bacon)
• Quiche Provencal (with Tomato, Spinach, and Gruyere)
• Macaroni and Cheese
• Twice Baked Potatoes
• Cream and Spinach Alfredo
• Asparagus and Mushroom Risotto
• Cheese or Vegetable Lasagna
• Steak Tacos
• Macaroni and Beef
• Beef Stew
• Roast Pork Tenderloin
• Greek Meatballs with Orzo
• Meatloaves and Mashed Potatoes
• Bolognese Sauce
• Pork and Pineapple Teriyaki
• Homemade Turkey Sloppy Joes
• Chicken Pot Pie
• Chicken Pesto Farfalle
• Whole Lemon-Herb Roasted Chicken
• Coq au Vin with Buttered Parslied Noodles
• Chicken Curry
• Chicken Saltimbocca
• Chicken with Forty Cloves of Garlic over Mashed Potatoes
• Moroccan Lamb Stew with Apricot Cous Cous
• Creamy Rotini with Salmon, Peas and Parmesan
• Garlic Tomato Shrimp
• Shrimp Quesadillas
• Spinach and Chicken Phyllo Pie
*Garlic Bread is always a nice accompaniment with the Pasta Entrees*
• Greek Salad with Balsamic Vinaigrette
• Garden Salad with Homemade Ranch Dressing
• Caesar Salad (with or without Chicken, Shrimp, or Steak)
• Tomato Cucumber Salad
• Black Bean and Corn Salad
• Brussel Sprout and Cauliflower Gratin
• Vegetable Stir Fry (meat optional)
• Hummus
• Guacamole
• Roast Green Beans
• Sautéed Spinach with Garlic
• Roasted Asparagus
• Mashed Potatoes
• Oven Roasted Potatoes
• “Oven Fried” Fries
• Oatmeal Blueberry Bars
• Peach or Apple Cobbler
• Cherry Clafoutis
• Grilled Pineapple with Brown Sugar and Rum
• Raspberry Buttermilk Cake
• Homemade Ice Cream
• Cookie Dough (Homemade Frozen)
• Chocolate Dipped Cheesecake Bars
• Brownies with Walnuts
• Lemon Raspberry Bars
• Angel Food Cake with a Strawberry Purée
• Gingerbread
• Chocolate covered Strawberries
• Minted Fruit Salad
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French Bistro
French Onion Soup
Steak with Green Peppercorn Sauce
Tarte Tatin
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French Bistro
Mushroom Tart with Mâche Salad
Trout Grenelboise
Profiteroles
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French Formal
Leeks Vinaigrette
Chateaubriand
Salad Digestive
Raspberry Sorbet
Chocolate Soufflé
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Simple Celebration
Beet and Goat Cheese Salad
Poisson en Papillote
Salade Digestive
Blood Orange Sorbet
Crème Bruleé
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Country Comfort
Leek and Potato Soup
Chicken Pot Pie
Lemon- Raspberry Tart
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Picnic in the Park
Mezze Platter
Roasted Shrimp and Orzo Salad
Coconut Cupcakes
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Mediterranean
Tabouleh Salad
Lamb Tangine with Curried Cous Cous
Baklava
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Sunday Brunch
Soup au Pistou
Herbed Crab Frittata
Berry Cobbler
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1 entrée, serving 2-3 people $25
1 entrée, serving 4-6 people $45
*Minimum of Four to Order.
Each entrée after your 4th 10% off
The items on this menu are items that may be selected for the Prepared Foods Service. The pricing for this service is all inclusive (Cost of food, materials, time, and tax). These meals may be delivered to your home or prepared in your home.
This menu is designed for convenience. These items are prepared to be frozen, and all reheat by baking in their respective dishes (except the soups). The items on this menu are optimal for freezing and very little substitutions can be made. These items should be removed from the freezer 12-24 hours before baking, and thawed in the refrigerator.
• White Lasagna Al Forno (Vegetarian)
• White Lasagna Bolognese (Meat Sauce)
• Traditional Lasagna (Four Cheese)
• Macaroni & Cheese (with Broccoli and Bacon)
• Baked Ziti
• Pastitsio (Greek Lasagna with Lamb and a Béchamel Sauce)
• Baked Rigatoni with Butternut Squash and Three Cheeses
• Vegetable Biryani
• Quiche Lorraine
• Quiche Provencal (with Tomato, Spinach, and Gruyere)
• Polenta with a Mushroom Ragout
• Orzo Stuffed Bell Peppers with various Vegetables, and Parmesan
• Spanikopita
• Spanish Rice with Beans
• Shepherd’s Pie
• Lamb and Eggplant Shepherds’’ Pie
• Enchilada Trio (4-Beef, 4- Chicken and 4-Veggie)
• Chicken Biryani
• Chicken Tikka Masala
• Butter Chicken
• Chicken Pot Pie
• Chicken and Broccoli Casserole
• Chicken Chili with White Beans
• Turkey Chili with Jalapeño
• Mini Meat Loaves with Mashed Potatoes, and String Beans
• Greek Meatballs with Onion and Tomato
• Turkey Sloppy Joes, served with Hamburger Rolls (Homemade recipe-so good!)
• Shrimp Primavera
• Shrimp Scampi with Green Onions and Orzo\
• Lemon-Paprika Tilapia with Potato Rutabaga Mash
• Stuffed Sole with Spinach and Tomato Confit
• Potato Crusted Halibut with Wilted Spinach
• Raspberry Glazed Salmon Filets and Wild Rice
• Roast Shrimp with Carrot Curry, Wilted Spinach and Cous Cous
• Monkfish with a Ratatouille
• Baked Fish with Roasted Potatoes, Rosemary and Garlic
• Leek and Potato Soup
• Cream of Broccoli
• Curried Carrot Puree
• Split Pea Puree
• Basil Tomato Soup
• French Onion Soup
• Pasta Fagiole
• Minestrone
• Greek Gazpacho
• Red Lentil Soup
• Honey Baked French Toast
• Pear-Cinnamon Pancakes
• Asparagus and Goat Cheese Frittata
• Almond and Dried Cherry Spiced Granola
• Onion Tart With Mixed Greens
• Blueberry, Apple Bran, and Lemon Poppy Seed Muffins
• Minted Fruit Salad with Honey Yogurt
• Spanish Tortilla
• Pumpkin Spiced Cake
• Old Fashioned Banana Bread
• Cherry Claifoutis
• Peach or Apple Cobbler with a Crumb Topping
• Individual Lemon Tarts
• Cherry Almond Bread Pudding
• Dark Chocolate Brownies with White Chocolate Chunks
• Curried Sweet Potatoes and Lentils with Wild Rice
• Spiced Carrot and Zucchini Quinoa
• Spring Vegetable Quinoa Risotto (with Asparagus, Fava Beans,
and Sugar Snap Peas)
• Roast Shrimp with Carrot Curry, Wilted Spinach and Cous Cous
• Fish en Papillote with Zucchini and Lemon
• Roast Salmon with Blueberries and Wild Rice
• Stuffed Sole with Spinach and Tomato Confit
• Sea Bass with Moroccan Vegetables and Chili Sauce
• Jamaican Spiced Chicken Breast with Mango Coulis and Black Bean Salad
• Chicken Zucchini and Basil Rolls
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Meat and poultry is good for four to six months; fish for three to four.
Frozen foods, once thawed, should not be re-frozen; the taste and texture will suffer.
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