General Information
Detailed Information Below


Our Dining Rooms are available for Private Luncheons and Parties year round.  For additional information kindly contact our events planner (732)842-8088
 

Thank you for thinking of Fromagerie to host your Private Function. The following include choices of Hors d'oeuvres, Appetizers, Entres and Dessert Selections available.


We are able to accommodate parties of up to 70 people. The Lautrec Dining Room, which is located upstairs, offers seating for up to 40 guests. The Wine Bar will accommodate up to 35 people and our Main Dining Room is available for parties of 45-70 people.


Unfortunately, we are unable to host Private Parties on Saturday evenings for more than 12 people. Please feel free to contact us with any questions, or if you would like to inquire about a specific date.


Kindly contact our Events Planner at (732) 842-8088 or email office1fromage@aol.com.


The Following Room Charges Apply to Reserve a Room Exclusively


Private Lautrec Dining Room or Wine Bar 
Less than 15 People...$200.00

Main Dining Room 
Parties must guarantee a minimum of 45 people

We do Require a Credit Card Number to Secure all Banquet Reservations

ALL PARTIES MUST CONFIRM TOTAL NUMBER OF GUESTS 48 HOURS IN ADVANCE AND ARE RESPONSIBLE FOR PAYMENT OF GUARANTEED NUMBER.

Audio Visual Equipment Rental: 
Slide Projector...85.00
Overhead Projector...75.00
Screen...65.00
Flip Chart...70.00


Complete Luncheon Menu

$30.00 Per Person
All Beverages, tax and gratuity are additional

Includes: 

Soup du Jour 
or
Salade de Maison with Dill Vinaigrette 

Choice of 3 Entre Selections: 
 
Grilled Chicken Breast 
braised leeks, Yukon gold whipped potatoes, and roasted garlic jus

Steak Au Poivre 
sliced top sirloin steak with sour cream and chive smashed potatoes

Beef Bourguignon  cubes of beef with bacon, mushrooms, carrots and pearl onions braised in red wine

Braised New England Cod garlic white wine broth with cherry tomatoes, kalamata olives and broccoli rabe

Caper & Mustard encrusted Salmon with ragout of vegetables, fingerling potatoes, fava beans and tomato dill nage

 House-Made Fettuccine with seasonal vegetables in a light mushroom cream 

Dessert Sampler 
(tasting plate of 3 Desserts, Chef's Selection)

Coffee, Tea or Decaffeinated Coffee 
 


Hors d'oeuvres Selection

Served Butler Style

$18.00 Per Person Per Hour

$10.00 Per Person Per Half Hour
  
Choice of Four Items:

Cold 
Goat Cheese Crostini with Black Olive Tapenade
  
Tuna Tartare on Gauphrette Potato
  
Smoked Salmon Canape
 
Lobster Salad on Crostini Gauphrettes

Corn Blini with Crme Frache and Caviar (surplus charge)

Fennel and Pepper encrusted Tuna

Oysters on the Half Shell

 
  
Foie Gras Mousse with Sweet Onion Marmalade

Tuna Nicoise

Baby Shrimp Salad on Cherry Tomato Cups

Prosciutto & Basil Wrapped Fresh Mozzarella

Hot 
Miniature Crab Cakes

Duck Confit Spring Rolls

Seared Beef Filet with Horseradish Crme Frache

Mushroom Cream in Demi Cups
 

Baked Clams

Oysters Rockefeller

Mushroom Wontons

Brie Purses with Port Wine Reduction 
  
Beef or Chicken Satay with Thai Peanut Sauce

***Plated Selections - Platter or Buffet Style***

Vegetable Crudit 
$5.00 per person

Pt Assortment 
$7.00 per person

Shrimp Cocktail Platter 
$3.00 per piece

Fruit & Cheese Platter 
$7.00 per person


Appetizer Suggestions

Parties of 15-25 people, please limit selections to 4 appetizer choices & 4 entre choices*

Parties of 25 or more, please limit selection to 2-3 appetizer choices & 2-3 entre choices*

Cold Appetizers 

Slow Roasted Red and Yellow Beets 9
baby arugula and walnut herb crusted goat cheese

Tuna Tartare 13
gauphrette potato crisps, wasabi vinaigrette, diced tomatoes

Jumbo Lump Crab Salad 16
with a cucumber vinaigrette

Iced East Coast Oysters 13
 
sherry vinegar mignonette
 
Chilled Seafood Sampler                                                   21
mussels, shrimp, lobster, oysters with a trio of sauces 
 
Hot Appetizers
Basket of Gougeres for the Table 5 or 8
small or large
 
Escargot in Pate-A-Choux 11
roasted garlic cream, fine herbes

Seared Foie Gras 16
caramelized apple "brioche French toast", port wine reduction

Duck Confit filled Ravioli 11
with Chanterelle mushrooms in a truffle mushroom broth

Maryland Jumbo Lump Crab Cakes 15
celeriac remoulade, roasted tomato coulis

   
 

Soups

Lobster Bisque 8
with tarragon crme frache

French Onion Soup 6
Paris Market Style

Vichyssoise 7
upon request


Entre Suggestions

  
Soup du Jour and House Salad inclusive in price

  
Parties of 15-25 people, please limit selection to 4 appetizer choices & 4 entre choices*

  
Parties of 25 or more people, please limit selection to 2-3 appetizer choices & 2-3 entre choices

  
* All appetizer & entre preparations are subject to change

Oven Roasted Free Range Giannone Chicken 26
yukon gold whipped potatoes, glazed vegetables, truffle demi glace de poulet 
  
Tenderloin of Beef 35
served with root vegetable gratin, wild mushroom cognac sauce 

Yellowfin Tuna au Poivre 34
black peppercorn encrusted, with spinach pasta, roasted peppers, olive oil vinaigrette
 
Porcini Dusted Tenderloin of Veal                                 34
scented with truffle oil, served over ragout of braised vegetables with marscapone polenta cake

Pan Seared Sea Scallops 33
sauteed spinach, scallion smashed potatoes, tender carrots, sherry brown butter sauce 

Duck a l'Orange "Modern" 33
Grand Marnier-honey glazed duck breast, crisp duck confit spaetzle

Braised New England Cod 29
garlic white wine broth with cherry tomatoes, kalamata olives and broccoli rabe

16 oz. Grilled NY Sirloin 38
sour cream and chive smashed potatoes, haricots verts, horseradish butter and beer batter onion rings
 
Pan Crisped Wisconsin Pheasant                                   34
potato gnocchi, apple braised Napa cabbage, pheasant sausage, natural jus
 

Black Pepper Pappardelle Pasta                                     25

in a mushroom tomato ragout with crispy parmesan chicken

Grilled Atlantic Salmon Filet 29
with bouquet of vegetables in a lemon beurre blanc with tomato concasse 
  
Colorado Loin of Lamb 34
fresh herb encrusted, with sweet onion compote, fingerling potatoes and rosemary lamb glace 


Desserts

Parties of 15 or more please limit to 1 selection

Special Cakes are available and are priced accordingly

Warm Alsatian Apple Tart 9
with house-made cinnamon ice cream

Classic Crme Brule 8.50
prepared with Tahitian Vanilla Beans served with Linzer cookies

Bittersweet Chocolate Mousse Torte 10
served with housemade chocolate ice cream
 
Frozen Mango Souffle 9
with fresh mango and kiwi, kiwi sorbet
 
Seasonal Fresh Fruit Gratin                                              9
in a Grand Marnier Vanilla sauce

House-made Ice Creams & Sorbets 8

***Sampling of Desserts*** 8.50
tasting of chef's selection of three desserts

Coffee/Tea 2.95

Espresso 3.50

Double Espresso 4.50

Cappuccino 3.95
 

Special Occasion Cakes 
  
Cake: Vanilla or Chocolate, Traditional Carrot Cake, and Ice Cream Cakes

  
Fillings:

  
Mousse Flavors: Choice of Fruit (i.e. Raspberry, Strawberry, Blueberry), White Chocolate, Dark Chocolate, Chocolate Hazelnut

  
Pastry Cream Flavors: Vanilla, Chocolate, Coffee, Any Liquor (Chambord, Frangelico, Kahlua, Amaretto, etc.)

  
Buttercream: Vanilla, Chocolate, Mocha, Lemon, Any Liquor

  
Icing: Buttercream, Valrhona Chocolate Ganache or Glaze, or Whipped Cream (not during warm months)

Full Sheet 225.00
serves 80-100 people

Half Sheet 175.00
serves 35-50 people

6 Inch 35.00
serves 2-6 people

8 Inch 59.00
serves 8-10 people

10 Inch 75.00
serves 10-12 people

  
 

All of our cakes are made to order from scratch using only the finest ingredients available

Please talk with our pastry chef about creating a cake that is uniquely yours for your special celebration!

Menu items & pricing subject to change without notice.

 




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