—
Spring
2004 Regional Menus —
Events & Services —
Gallery
— The Chef
—
Photo Gallery
|
Seafood
brochettes and
apricot & brie pastries |
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Seared
organic chicken breast with Hudson Valley Foie Gras and currant sauce |
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Eggplant
Parmesan
|
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Seared
ahi tuna salad, barbecued chicken with spiced glaze and grilled summer vegetables |
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Ladies
luncheon
|
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Garden
radish tea canapés
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Lemon-rosemary
intermezzo sorbet
|
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A trio of
house-made sherbets |
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Sour
cream chocolate wedding cake
with Bourbon buttercream |
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Sienna-style autumn nut tart |
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In-home
seasonal cooking class—
Chef Renee Nastri-Windisch at right |
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Dinner table
setting for |
Please contact us at (585) 576-3987 for more information or e-mail us.
© Copyright 2004 Cassis Catering, Rochester, New York. info@cassis-catering.com