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7 & 11 Course Tasting Menus Also Available




Warm Asparagus
Salmon Caviar, Hollandaise, Mâche Salad

Lobster Tail
Asparagus & Fennel Salad, Orange & Truffle Vinaigrette

Seared Scallops
Fennel Purée, Sprouts, Port Wine/Vanilla Reduction

Smoked Salmon
Potato Pancake, Crème Fraîche, Salmon Caviar

Smoked Salmon Tartare
Toast, Sprouts, Mustard Crème Fraîche

Sliced Gravlax
Toast, Dill & Mustard Sauce

Serrano Ham
Roasted Figs, Parmesan Cheese, Arugula Salad

Terrine of Duck Leg & Foie Gras
Apple Brioche, Red Onion Marmalade

Chicken Liver Parfait
Ginger & Red Onion Confit, Toasted Brioche

Terrine of Braised Oxtail
Prosciutto, Lentils, Compote of Figs, Brioche

Veal Sweetbread
Creamed Celery Root, Rosemary Sauce, Sautéed Chanterelles



Potato Leek Soup
Seared Scallop, Truffle Oil

Asparagus Soup
Smoked Salmon, Crème Fraîche

Lobster Bisque
Fennel & Lobster Terrine

Mussel Saffron Soup
Grilled Salmon, Mussels, Asparagus

Noodle Soup
Shrimp, Shiitake Mushrooms, Spinach

Wild Mushroom Soup
Sautéed Mushrooms, Thyme Croutons

Mesclun Salad
Mixed Baby Greens, Cherry Tomatoes, Cucumber, Green Beans, Apple & Honey Vinaigrette

Tomato & Mozzarella Salad
Red Onion, Fresh Basil, Balsamic Reduction

Roasted Seasonal Vegetables
Arugula, Green Beans, Lemon & Truffle Vinaigrette

Tomato & Fresh Basil Bruschetta
Crusty Italian Baguette, Balsamic Reduction



Roasted Fillet of Monkfish
Wrapped in Prosciutto, Ragout of Beans, Port Wine Reduction

Roast Fillet of Cod
Creamed Leeks, Crispy Bacon, Pommes Sauté, Mustard & Tarragon Sauce

Seared Cod
Potato & Vegetable Terrine, Spinach, Roasted Tomato, Red Wine Sauce

Pan Roasted Halibut
Braised Potatoes, Fennel Purée, Spinach, Roasted Tomato, Rosemary Sauce

Braised Fillet of Sea Bass
Shitake Mushrooms, Bean Sprouts, Pakchoi, Cilantro & Ginger Broth

Poached Fillet of Arctic Char
Braised Fennel, Asparagus, Fingerling Potatoes, Lemon Hollandaise

Oven Baked Atlantic Salmon
Saffron & Mussel Risotto, Herbs, Cherry Tomatoes

Grilled Fillet of Salmon
Horseradish Mashed Potatoes, Drawn Butter, Capers, Spinach

Traditional Ragout of Seafood, Croutons, Gruyere Cheese, Aioli

Grilled Breast of Chicken
Stuffed with Herbs and Cheese, Wild Mushrooms Risotto

Roasted Chicken Breast
Thyme & Garlic Mashed Potatoes, Roasted Tomato, Red Wine Sauce

Roasted Duck Breast
Potato Fondant, Red Cabbage Confit, Orange Sauce

Roast Loin of Pork
Apple Glaze, Seasonal Vegetables, Mashed Turnips, Apple Chutney

Braised Rump of Lamb
Polenta & Mushroom Tower, Celery Root Purée, Spinach, Rosemary Sauce

Roasted Lamb
Stuffed with Garlic & Spinach, Rosemary Mashed Potato, Madeira Jus

Grilled Sirloin Steak
Bacon & Scallion Mashed Potatoes, Roasted Garlic Béarnaise Sauce

Whole Roast Beef Tenderloin
Potato au Gratin Port Wine & Mushroom Sauce

Grilled Beef Tenderloin
Potato Fondant, Roasted Vegetables, Creamed Leeks, Red Wine Sauce



Lemon Tart

Vanilla Crème Fraîche, Mint Coulis

Mille-Feuille with White Chocolate Mousse

Strawberry and Orange Compote


Terrine of Fresh Berries

Nougat Mousse, Caramel Sauce

Strawberry Mousse Cake

Chocolate Flakes, Strawberry & Star Anise Sauce

Warm Chocolate Cake

Sweetened Raspberry, Chocolate Sauce, Vanilla Whipped Cream

Chocolate Brownie

White Chocolate Mousse, Orange Marinade Strawberries

Chilled Strawberry Consommé

Vanilla & Cardamom Pannacotta

Cloudberry Parfait

Warm Cloudberries, White Port Wine & Chocolate Sauce

Milk Chocolate Parfait

Passion Fruit Sauce

Grand Marnier Parfait

Wild Raspberry Compote, Chocolate Sauce

Mango & Pistachio Cheese Cake

Marinade Exotic Fruits

White Chocolate & Mascarpone Pannacotta

Compote of Warm Berries, Blueberry Sauce

Raspberry Soufflé

Selection of Hand Made Truffles

©2007 BeHolm Catering. All rights reserved.
Photography by Eddie Malluk and C.J Holm