menu ideas
1st course
entice your palette for the journey ahead
entice your palette for the journey ahead
Beet Carpaccio
Golden and Red Beet Carpaccio with Mango, Orange Segment, Grapefruit Supremes, Pickled Red Onion, Candied Celery, Goat Cheese, Alfalfa Sprouts, Passion Fruit Citrus Vinaigrette
entice your palette for the journey ahead
entice your palette for the journey ahead
entice your palette for the journey ahead
French Onion
French Onion soup served in charred onion with a gruyere crouton and fried onion
menu ideas
2nd course
accentuate your culinary experience
accentuate your culinary experience
beef tartare
choice filet mignon with chives, shallots, citrus, fried capers, cornichons, hollandaise sabayon and crustinis
accentuate your culinary experience
accentuate your culinary experience
accentuate your culinary experience
lobster carpaccio
Maine lobster with mango, anchovy creme, citrus, bacon and crustini
menu ideas
3rd course
dive into the seafood course
dive into the seafood course
fresh halibut with zuchini scales
brocolli, baby carrots, zuchini puree, mango jelly, parsley tuielle and beurre blanc
dive into the seafood course
dive into the seafood course
dive into the seafood course
Prime Ribeye and Pistachio Crust Shrimp
pommes dauphines, brussel sprouts and onion, asparagus, lobster bisque and beef jus
menu ideas
4th course
4th course
4th course
Seabass Risotto
Pan Seared Wild Caught Seabass with Creamy Artichoke Risotto, Champagne Foam and Citrus Fumet
4th course
4th course
chicken cordon bleu
chicken breast stuffed with swiss cheese, ham, and bacon with ratatouille, sundried tomato, basil chips and chicken jus
menu ideas
5th course
save the best for last
save the best for last
Butter Cake
Turbinado Crust Butter Cake with Fresh Fruit, Strawberry Coulis, and Hand Whipped Yuzu Citrus Creme
save the best for last
save the best for last
save the best for last
chef's surprise
new york style cheesecake
meet the chef
Joseph Cece
Chef Joseph Cece aka " Legrand" started his culinary journey over 10 years ago. His passion for French food, wild imagination and skill set has inspired him to create Legrand Catering. After working as sous-chef at one of the most premier French restaurants in Las Vegas for the past six years, he is excited to bring Michelin star quality food and service right to your home. He loves to create and experiment with gastronomy while respecting and honoring the culinary traditions of French cuisine. " Working together will be a dynamic and intuitive process as I promise to do everything in my power to impress ! "