PARTIES @ JEAN-LOUIS

JEAN-LOUIS Restaurant 61 Lewis Street Greenwich CT 06830 Phone (203) 622-8450

Jean-Louis Cell phone (203) 570-2749
Email = JL@restaurantJeanLouis.com - Web = www.restaurantJeanLouis.com


Dining room
We create different size salons, seating from 8 to 25 guests, by dividing our main dining room with solid mahogany beautiful partitions. If you have more than 25 to 30 guests it is better to reserve the entire dining room.
We can seat a maximum of 52 guests. A small rental fee is sometime applicable.
Call Linda at (203) 622-8450 for pricing

Grand Tasting Menu – go to the end of this document to see two samples
This is the best approach to enjoy JEAN-LOUIS expertise
This tasting menu consisting of five courses will be design with you by Jean-Louis especially for your dinner. Usually a soup, a fish, poultry, meat and desserts are served in Small portion.
Jean-Louis will consult with you and make this sophisticated dinner friendly and fun for all.
Please note that each course offers a vegetarian alternative.
Our staff is trained to react promptly to common food preferences and allergies.

Ballade Gourmande – See choice of appetizer and choice of main course bellow
If you prefer a Business Menu “BALLADE GOURMANDE” with Choice of 3 appetizers and 3 entrees
follow by dessert we will be happy to create one with you.

Welcoming Cocktail
We serve Amuse Bouche during welcoming reception. This is included in your package price.
Cocktail are charged per consumption. We have a full bar with only top brand.

Price
Grand tasting Menu (5 courses) starting at $79 per person
including complimentary cocktail passed hors d’oeuvre and Mignardises with coffee.
Business Ballade Gourmande (2 courses) starting at $59.00 including complimentary cocktail passed hors d’oeuvre.
Dessert is Extra.
A credit card is required to confirm the reservation. Final bill to be paid the same day of the dinner or by check
(We need to approve the latest)

Wine
Our award winning wine book offers 45 pages of wines from around the world.
We received the “BEST” award of excellence by the Wine Spectator every single year since 1987
Not to worry we have a sommelier to help you make the best of our cellar.
Bar are charged per consumption – We only use the best Spirit and carry most new brands.


Here are a few samples of dishes we are cooking right now …
Please consult our complete Menu (Home page)

Choice of appetizers = Please choose three

Assortment of vegetables and shrimp morsels tossed in poppy seed oil vinaigrette
Or
Our own made country style pâté with salad - Mustard and roasted tartine
Or
Best soup of seasonal vegetables slowly cooked en potage with Herbs and Chestnut
Or
Diced vegetables cooked in carrot and saffron broth - Garnished with fresh herbs and tomato
Or
Copper Cassolette of Classic Double Oxtail Consommé
Apple julienne and Plenty of Fresh Foie Gras slivers “Still Cooking”
Or
Green salad tossed with truffle oil
Can be served with a timbale of double baked vegetable compote
Or
Pumpkin and shrimp bisque
Garnished with sautéed rock shrimp and herbs


Choice of Main Course = Please choose three

Sea scallop brutally seared in cast iron with
Basmati rice Imperial - Cooking juice power-blended with truffle oil
Or
Red Snapper delicately steamed skin up in jus touched with ginger
Seaweed and haricot vert salad - Super light beurre blanc with shredded ginger
Or
Boneless Vermont farm-raised large Quail cooked in sealed mini cast iron casserole
with potato Boulangere, onion compote and exotic mushroom
Or
Medallions of Beef Filet Mignon pan sautéed
Potatoes au gratin and young vegetables -Complex red wine sauce Bordelaise
Or
Monkfish with andouille sausage
Braised in white wine with bacon and herbs - Rich pureed potato
Or
Tenderloin of lamb pan seared
Warm salsa vinaigrette of shallot fresh tomato with olive oil and balsamic. Couscous royal.
Or
Baked, steamed and raw vegetable Main Course with emulsified pumpkin coulis
Or
Seared medallion of Venison New-York strip
Cognac, red wine, dash of crème and foie gras Grand Veneur sauce.
Lady apple, cranberry relish and vegetables

For Dessert
we usually propose a sampling including three or four different dessert.
Yes, Dessert price is included in your package. (Except Ballade Gourmande)

Vegetarian Menu

- Fresh seasonal vegetables slowly cooked en potage garnished with Herbs.
- Double baked vegetable compote with a bouquet of salad.
- Baked, steamed and raw vegetable Main Course with emulsified pumpkin coulis.
- Your choice of Dessert

Grand Tasting Menu – sample One

Pumpkin and shrimp bisque
Garnished with sautéed rock shrimp and herbs

Sea scallops brutally seared in cast iron pan
Emulsion of poultry juice and truffle oil

Tenderloin of lamb pan seared
Meat juice with shallot and lemon artisan vinegar
Couscous royal and fresh cranberries.

Seared medallion of Venison New-York strip
Cognac, red wine, dash of crème and foie gras Grand Veneur sauce.
Lady apple, cranberry relish and vegetables

Tasting of Dessert

Grand Tasting Menu – sample two

Our own hand crafted Foie Gras terrine
Served with a small salad and warm raisin and fruit toast point

Monkfish with andouille sausage
Braised in white wine with bacon and herbs
Rich puree of potatoes

Young female pheasant from New Jersey,
leg slowly braised au jus with star anis and breast quickly sautéed.
Glazed carrots and petit onion
Cooking jus au natural - Devil sauce goutelettes.

Medallions of Beef filet mignon pan sautéed
red wine coulis - Potatoes au gratin and young vegetables

Tasting of Dessert



Gift @ Jean-Louis ... please go tot Shopping at Jean-Louis (Home page)

JLToGo event planning & catering by JEAN-LOUIS designs and serves most parties hosted by
Van Cleef & Harpel – Bernardaud – World Perfume award ceremony – Armagnac region of France annual Cruise – Betteridge – March of Dimes – Greenwich Art Center of Greenwich – Princess Grace of Monaco fundraiser –
Alliance Francaise of Greenwich – SOS lower Fairfield – Bruce Museum … and your next party …
All style of Cocktail Parties – Catering – Family affairs – Office Lunch – Office Cocktail – Wedding – Hors d’Oeuvre –
Gift Basket – Foie Gras and more.

Lunch Monday through Friday - Dinner Monday through Saturday