Sample Menu Selections

Hors d'Oeuvres and Appetizers

• Cornets of Genoa salami with homemade horseradish cheese and Spanish olive
• Bacon-wrapped scallops
• Classic escargot in garlic-butter
• Rosemary-crusted lamb chop lollipops with mint-mango chutney
• Baked Brie en Croute with cranberry, apricot, hazelnut and brandy
• House-made beef, pork and veal meatballs

Entrées

• Grilled coffee and spice-rubbed Bavette steak
• Pollo Fico with fig, shiitake and hazelnut cream over angel hair
• Homemade Lasagne al Forno with nine-hour tomato sauce
• Standing rib roast with traditional Yorkshire pudding
• Beef Wellington
• Chilean sea bass with mango, coconut and red pepper salsa
• Brazilian Feijoada over lime-cilantro rice

Salads

• Farro and blistered cherry tomato salad with roasted garlic and Tuscan extra virgin olive oil
• Mozzarella di Bufala with fire-roasted tri-color peppers
• Baby spinach with mango, pecans, dried cranberries and house-made mango vinaigrette

Boss of the Sauce

Jean's signature Sunday Sauce simmers for more than nine hours with Braciola Napoletana, homemade meatballs, sweet or hot Italian sausage, neckbones and optional pork or veal chops, served over your choice of pasta.

Starch and Vegetable Sides

• Roasted Brussels sprouts with peperoncino and roasted garlic
• Polenta Napoletana with toasted pignoli, mascarpone and homemade tomato sauce
• Homemade mac and cheese
• Six-hour Boston baked beans

Desserts

• Dubai chocolate cupcakes with pistachio
• Limoncello cake with white chocolate curls
• Old English trifle
• Chocolate bourbon espresso fondue with assorted dippers