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Picnic—Bistro D’Alsace Catering offers Chef-proprietor Jean Luc Kieffer’s generous, full-flavored cuisine exclusively for your event.
Whatever the occasion – luncheon meeting, formal dinner party, family celebration, wedding reception – Chef Kieffer and Jennifer Rau, our Director of Catering, will work with you to create a menu according to your specifications. We set-up and decorate as well as facilitating the necessary rentals. We can also provide customized cakes and floral arrangements.
Once the plans are set, we are privileged to bring our first-rate cuisine and professional, unobtrusive service to the location of your choice.
We also propose that you consider our own dining room for your event. We can accommodate fifty for seated affairs or seventy-five for cocktail hours or other receptions.
Call Jennifer Rau at 212-222-8222 for availability and to begin planning your event either off-site or at Picnic – Bistro D’ Alsace.
While we never insist that you choose from a set menu we have included some available options:
Hors D’ Oeuvres
Froid (Cold)
Castelmagno Blue, D’Anjou Pear and Spiced Walnuts in Endive Spoons
Irish Smoked Salmon, Salmon Roe, Crème Fraiche on Pomme Gaufrette
Vitello Tonnato
Roast Top Round of Veal, Poached Yellowfin Tuna and Anchovy Aioli on Toasted Ficelle
Torchon Picnic
Rolled Escalopes of Chicken Breast stuffed with Foie Gras, Figs, Wild and Market Mushrooms, poached in White Burgundy
Rillettes of Moulard Duck on Brioche Toast
Chaud (Hot)
Gruyere, Parsnip and Thyme Beignets
Wild and Market Mushrooms in Strudel, Glace de Viande
or
Lobster with Wild and Market Mushrooms in Strudel, Sauce Americaine
Brandade de Morue Puree of Bacalao and Potato on Toasted Ficelle
Chicken a la Basquaise Tomato Concasse, Onion, Holland Pepper, Capers, Nicoise Olives, Jambon de Bayonne in Vol-Au-Vent
Rilletes of Lamb Shoulder Roast Waxy Potato Cups with Celeraic and Leek Puree
Appetizers
Froid (Cold)
Halibut Tartare Shiso Chiffonade, Minced Shallot in a Light Sesame Oil, Citrus Dressing over Fanned Slices of Avocado
Escabeche of Fresh Sardines, Black and White Crostini – Tapenade with Preserved Lemon and Capers, White Bean Spread, Roast Garlic
House-Cured Gravlax,Yukon Gold Potato, Whole Wheat and Parmesan Galettes, Cucumber Salad
Chicken Liver Mousse, Seasonal Greens, Crostini, House-Pickled Red Onion
Jean Luc’s Duck Pistachio Pate, Seasonal Greens, Fresh Herbs
Chaud (Hot)
Deep-Fried Winter Flounder Goujonnettes, Sauce Remoulade, and Parsley Pesto, Parsley and Seasonal Greens
Chicken Ras El Hanout, Rice Paper Spring Rolls, Julienne of Vegetables, Wild Mushrooms, Fresh Green Pea Coulis, Mint Chiffonade
Leg of Moulard Duck Confit and Kale Crepes, Sauce Bechamel
Grilled Spicy Lamb Merguez Sausage, Warm White Bean Salad , Sherry Vinaigrette, Wilted Swiss Chard
Roast “Lacquer” Dressed Baby-Back Ribs, Double Dark Soy, Hoisen, Honey, House-Pickled Cucumber and Apple
Vegetarian Options
Froid (Cold)
White and Green Asparagus Salad, Sauce Gribiche, Frisee, Endive, Fresh Herb Mesclun
Beluga Lentil Salad, Radicchio Nest, Brunoise Vegetables, Haricot Verte “Noodles,” Marcona Almonds, Shaved Twenty-Four Month Manchego
Roast Portabella Mushroom and Sushi Rice Napoleons, Mushroom Essence, Balsamic Syrup*
Chaud (Hot)
Vegetarian Rice Paper Spring Roll, Julienne of Market Vegetables, Fresh Herbs, Wild and Market Mushrooms, Sauce Verte, Carrot Juice Emulsion
Vegetarian Lasagna, Ratatouille, Gruyere, Mozzarella, Pesto*
Stuffed Savoy Cabbage, Filled with Vegetarian Risotto, Butternut Squash, Leek and Wild Mushrooms, Fontina, Tomato Coulis*
*Entrée portion available
Entrees
Filet of Atlantic Halibut, Preserved Lemon and Nicoise Olives,Ratatouille of Fennel and Onion, Farro, stewed Borlotti Beans
Pan-Roasted Breast of Chicken Supreme, Ventreche, Fresh Herbs, Mashed Potato, Assorted Market Vegetables, Glace de Viande
Roast Moulard Duck Magret, Warm Gold Beet Salad, Wild Mushrooms, Double Dark Soy “Lacquer” Vinaigrette, Toasted Pine Nuts
Braised Beef Short Ribs, “Macaroni and Cheese” Picnic – Roast Holland Pepper Coulis, Mascarpone, Roast Garlic
Lamb Shank Confit, Du Puy Lentils, Celeraic, Leek and Yukon Gold Potato Puree
Buffet Entrees
Whole Roast Atlantic Salmon, Wild Rice Stuffing,
Bone-in Smoked Ham, Baked in Savory Pastry Crust
Roast Breast of Veal, Veal Forcemeat and Pesto Russo – Sun-Dried Tomatoes, Almonds, Nicoise Olives, Rosemary, Aleppo Pepper
Picnic Signature Sides
"Macaroni and Cheese” Picnic, Roast Holland Pepper Coulis, Mascarpone, Roast Garlic
Celeraic, Leek and Yukon Gold Potato Puree
Spaetzle, Lardons, Wild and Market Mushrooms, Gruyere
Alsatian Potato Salad, Double-Smoked Bacon, Red Onion, Champagne Vinegar, Mayonnaise
Chef’s Selection of Market Asian Vegetables
Roast Assorted Market Autumn Root Vegetables, Comte and Yukon Gold Potato Gratin
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