A word from the chef

'The festive season is upon us and I am excited to share with you the new edition of the Maroun Chedid holiday menu.

Following our great success with last year’s edition, we have kept some of your favorites and added new menu ideas that will answer all your catering needs.

Whether you’re planning a big party or a cozy dinner with friends, you are sure to be inspired within these pages.

On behalf of the Maroun Chedid team, I would like to wish you and your loved ones a happy holiday season!'

Maroun Chedid

“Chef of the Year 2013 a L’international by the Toques Blanches du Monde” (By the dozen)

Ricotta, Basil and Bresaola Dome on Oven-Dried Campari Tomato 32,500 LBP

Open-Faced Smoked Salmon Profiterole, Cranberry Remoulade, Topped with Goat Sphere 35,000 LBP Rolled in Sesame Seeds and Nuts

Tuna Cream St. Honoré with Caper Berries and Basil 32,500 LBP

Gorgonzola Stuffed Mushrooms, Dried Apricots and Walnuts 33,000 LBP

Fiocco Salame Mini Cannelloni, Wild Rocket, Parmigiano and Basil Pesto 33,000 LBP

Brie and Dried Apricot, with Pistachio Purée Pipette 39,000 LBP Duck Breast Verrine with Truffled ‘Topinambour Cream’, Artichoke and Candied Tomato 44,500 LBP

Truffled Duck Liver Verrine, With Port Jelly, Quince Chutney with Brioche 46,500 LBP

Mozzarella Caprese Verrine, With Dried Tomato & Pesto 34,000 LBP

Shrimps & Chorizo Verrine, With Avocado Mousse, Mango & Ginger 45,000 LBP

Crab Verrine With Diced Potato Salad, Wasabi and Sesame Seeds 36,000 LBP

Pesto Cheese Cake with Pine Nuts, Aged Balsamic and Raspberry 31,000 LBP (Serves 10)

Foie Gras ‘Entier’ Served with Pear Jelly, Red Port Cubes, and Pear Chutney 325,000 LBP Macarons - 1kg

Mesclun Garden Salad with wild fruits, crispy vegetables, and Citrus Vinaigrette 125,000 LBP

Green Asparagus with Seasonal Herbs Salad and Creamy Dijon Emulsion 160,000 LBP

Goat Cheese on Brioche, Caramelized Apple and Candied Tomato Mostarda, with Field of Greens, 179,000 LBP Hazelnut Vinaigrette

Green Puy Lentil Salad with Halloumi Cheese, Mountain Herbs, Rhubarb and Beet Vinaigrette 160,000 LBP

Assortment of Three Bonsai Trees, Cucumber, Salmon, and Rice Paper with Crab, Avocado, and Mango Salad 225,000 LBP

Scottish Smoked Salmon on ‘Ismaliyeh’ Nest with Cranberry Remoulade and 215,000 LBP Herb Salad

Eggplant Nems with Crispy Vegetables, Fresh Water Shrimp, Green Bean Salad and 185,000 LBP Tomato Tartar

Sushi Inspiration: Shrimp and Your Choice of Smoked Salmon or Salmon 215,000 LBP Sashimi (Label Rouge Certified), Vegetable and Mango Brunoise

Applewood House-Smoked Scottish Salmon (Label Rouge Certified) with Caper Berries, Dill, 210,000 LBP Salmon Roe and Gluten Free Brown Soda Bread

Black Angus Beef Carpaccio, Marinated Fennel, Vegetable Brunoise, Candied Tomatoes & Anchovy 185,000 LBP Remoulade, 24-Month Aged Parmigiano Reggiano Cheese

Organic Peruvian White, Red and Black Quinoa Salad with Curly Kale, Cranberries, Snow Peas, Mushrooms, 165,000 LBP Herbs and Toasted Sunflower Seeds, Yuzu Vinaigrette

Mediterranean Shrimp Salad, Crispy Sucrine Lettuce, Tomato Confit, Black Olives, Avocados, Basil Leaves and 215,000 LBP Thousand Island Dressing di Bufala Salad, Crispy Sucrine Lettuce, Tomato Confit, Black Olives, Avocados, Basil 205,000 LBP Leaves and White Truffle Vinaigrette

Endives & Roquefort Salad with Port-Poached Pears, Salted Pecan Nuts 155,000 LBP

Marinated Artichoke Bottoms Filled with a Mini Greek Salad, Herbs, Pomegranate Seeds and Roasted Sesame 185,000 LBP

Viande de Grison, Rocket Salad and 18-Months Aged Parmigiano Reggiano Cheese, Lemon Vinaigrette 175,000 LBP (Serves 10)

Bi-Textured Hummus bi Tahina with Brunoise Vegetables from the Bekaa Valley, Olive Oil 65,000 LBP and Arak-Candied Radish

Baba Ghanouj with Pomegranate Seeds, Mint and Cucumber Salsa 65,000 LBP

Vine Leaves in Oil Bundle, Acidulated Potato with Hosrom Molasses, Spring Onion 80,000 LBP Chiffonade, Sumac Sauce

Samke Harra with Coriander and Walnuts, Anise-Poached White Grouper, Green Seasonal 140,000 LBP Herbs, Lemon Coriander Sauce

Pomegranate Molasses Marinated Mini Eggplant, Stuffed with Halloumi Cheese and Olive Salad, Mini 110,000 LBP Pita Bread and Lebanese Mountain Greens

Zesty Tabouleh 65,000 LBP

(By the dozen)

Kebbeh ‘Sajieh’ Dome Stuffed With Kawarma, Labneh, and Dried Mint 30,000 LBP

Oat Chicken Kebbeh, Vegetables and Cashew Nuts 24,000 LBP

Three Cheese Rolls with Soujok 18,000 LBP

Sambousek Stuffed With Meat, Labneh and Sumac 18,000 LBP Wild Mushroom Feuilleté, Basil, Pancetta, Comté Cheese, and Walnuts (Serves 10) 132,000 LBP

Halloumi Feuilleté with “Caviar D’Aubergine”, Tomato Confit, Genovian Basil Pesto (Serves 10) 86,000 LBP

Goat Cheese Feuilleté with Aged Balsamic Tomato Compote, Roasted Pistachios (Serves 10) 135,000 LBP

Two-Salmon Nordic Quiche, Herbed (Serves 10) 135,000 LBP

Chorizo and Soubise Onion Quiche with Aged Comté Cheese, Thyme and a Hint of White truffle Oil (Serves 10) 115,000 LBP

Onion Soup Empanadas (By the Dozen) 32,000 LBP

Spinach and Chicken Empanadas (By the Dozen) 35,000 LBP Green Agnolotti with , Spinach and Aurora Sauce with Basil 180,000 LBP

‘Raviolis Aux Cèpes’ with Cherry Tomato and Basil Sauce 195,000 LBP

Buckwheat Ravioli with Black Truffles, Parmigiano and Cream Sauce, White Truffle Oil 215,000 LBP

Pumpkin and Pistachio Ravioli, Pistachio & Sage Cream Sauce 190,000 LBP Poultry

Braised Traditional Turkey 57,000/kg LBP Brined and Braised, Served with Glazed Chestnuts, Roasted Winter Vegetables, Zesty Salardaise Potatoes, White Truffle Oil and Chestnut Sauce

Braised Turducken or Three Bird Roast 85,000/kg LBP The Turducken Looks Like a Turkey from the Outside, and When Cut Concentric Rings of Poultry Can Be Seen. The Turkey is Partly Deboned, and the Duck and Chicken are Boneless. Brined, and Braised, Served with Châteaux Potatoes, Pears Poached in Spicy Red Port, Orange Chips, Glazed Chestnuts and Cherry Sauce

Boneless Turkey à ‘L’Oriental’ 57,000/kg LBP Brined and Braised, Served with Oriental Rice, Glazed Chestnuts, Pine Nuts, Almonds and Pistachios, Mastic and a Spiced Scented Turkey Gravy Roasted Turkey à ‘La Bigarade’ 63,000/kg LBP Brined, Rolled in Bacon and Braised, Served with Châteaux Potatoes, Pears Poached in Spicy Red Port, Orange Chips, Glazed Chestnuts and Bigarade Sauce

65,000/kg LBP Brie And Cranberry Wellington Turkey Brined Turkey “Suprème”, Home-Made Brie and Cranberry Stuffing, Rolled in Puff Pastry, Served with Roasted Winter Vegetables, Zesty Salardaise Potatoes, Glazed Chestnuts, Sautéed Mushrooms and Cranberry Port Sauce

Boneless Christmas Capon or Chapon (Label Rouge Certified) 180,000/kg LBP Braised ‘Chapon’ with Pain d’Epices and Foie Gras Stuffing, Served with Glazed Chestnuts, Roasted Winter Vegetables, ‘Rissole’ Potatoes, and a Black Truffle Scented Chestnut Sauce

Roasted Christmas Capon or Chapon, (Label Rouge Certified) 175,000/kg LBP Roasted ‘Chapon’ with Mushroom Fricassée, ‘Rissole’ Potatoes, Glazed Chestnuts, Winter Vegetables, Cinnamon Scented Port Raisin Sauce

Farmer Chicken Breast From Batroun 190,000 LBP Grilled Farms Chicken Breast with Thyme, Pesto Mashed Potatoes, Sautéed Spinach and Wild Mushroom Ragout (Serves 10)

Organic Chicken and Foie Gras Cocotte 260,000 LBP Glazed Mini Seasonal Vegetables, Pan-Fried Foie Gras, Truffled Mashed Potatoes, Madera Sauce (Serves 10)

Organic Chicken Pastilla (Label Rouge) 230,000 LBP Organic Chicken Pastilla with Candied Lemon Peel, Foie Gras and Truffle Veal Jus (Serves 10)

Duck Breast with a Quince ‘Declinaison’ from Saghbine 250,000 LBP Pan-Fried to Perfection, Served with Badian & Cinnamon Infused Jus, Mustarda of Quince, Poached Quince in Spicy Syrup, Rissole Potatoes, Sautéed Spinach and Romanesco (Serves 10) MEAT

“Souris d’Agneau” Served with Potatoes and Portobello Mushrooms à la Provençale 57,500 LBP (Serves 2)

Oriental Lamb Leg (3kg) Slow Cooked for 36 Hours, Served with Either Oriental Rice or 260,000 LBP Freekeh, with Nuts and Oriental Gravy (Serves 10)

Rakbe Mehshiyeh’, Served with Either Oriental Rice or Freekeh, Pine Nuts, Almonds, 230,000 LBP Cashew Nuts and Pistachios, Turkey Gravy (Serves 10)

Roasted Grain-Fed Black Angus Beef Tenderloin Studded with Foie Gras, Served with 290,000 LBP Gremolata Sautéed Mushrooms, ‘Rissole’ Potatoes and Périgord Sauce (Serves 10)

Veal Cheek Slow Cooked For 62 Hours, Glazed Seasonal Vegetables, Potato Dauphinois with Thyme, Sautéed 320,000 LBP Fresh Mushrooms, Veal Jus (Serves 10)

Braised Porc Leg, (4.5 kg) Stufffed with Dried Fruits, Juniper Infused Red Cabbage, Roasted New 350,000 LBP Potatoes with Bacon, Lemon Peel & Thyme, Pears Poached in Spicy Red Port, Market Mushrooms, Honey Mustard Sauce (Serves 10) Fish & Sea Food (Serves 10)

Shrimp with Green Curry Sauce, Served with Lemongrass-Infused 260,000 LBP Basmati Rice

Langoustine Tail in its Authentic American Sauce, Served with Wild Rice 290,000 LBP

Paëlla “ à La Valenciana “ 300,000 LBP

Grilled Sea Bass Filet Served with Artichoke Fricassée and its Velouté 240,000 LBP

Pan-Fried Scottish Salmon Filet (Label Rouge Certified), Lemon Pistachio Sauce, Grenobloise 245,000 LBP Condiment, Zesty Oyster Mushrooms, Spinach & Châteaux Potatoes

Salmon Coulibiac, a Briliant Centerpiece, Served Warm with an Acidulated Light Herb Cream Sauce 275,000 LBP (Label Rouge Certified)

Black Cod ‘à la Monégasque’, Bok Choy & Broccoli with Ginger and Garlic, Zesty Oyster Mushrooms, Ginger 415,000 LBP Lemongrass Sauce

Syadieh with White Grouper Filet (Lokos), Pine Nuts, Onion Chips, Siyadieh Sauce and Gratinated ‘Tajen’ 260,000 LBP

(Serves 10)

This season's specialty cheese and cold cuts boards have been carefully selected to include different cheese and cold cuts types and flavors. Enjoy an original selection of artisanal cheese and cold cuts and get a complimentary wooden cheese board with its knife signed Maroun Chedid.

Assorted Artisan Premium Cheese Platter with Dried Fruits and Nuts (Cheese Assortment 325,000 LBP Includes: Blu’61, Brie ‘de Meaux’, Chévre Cendré, Crutin Con Tartufo, Testun Al Barolo

325,000 LBP Assorted Cold Cuts: Salami ‘Fiocco’, Smoked Turkey Ham, Viande de Grison, Black Truffle Ham, Spicy Salame Calabrese, Speck Our desserts are made from the freshest and finest ingredients in the world’s marketplace. We only use Bourbon Vanilla and in our chocolate desserts, only the world’s best, Valrhona Chocolate.

Baba Au Rhum (15 Years Aged Zacapa), with Wild Red Fruits (Serves10) 75,000 LBP

Duo Chocolate Bar (Serves10) 95,000 LBP

Delice au Chocolat Praline (Serves10) 75,000 LBP

Concerto Chocolate Cake (Serves10) 80,000 LBP Paris-Brest Serpentier with Caramalized Apples and Lemon Caramel Crémeux (Serves10) 78,000 LBP

Macaron Cakes: Chocolate Feuillantine, Praline, Mont Blanc, Coffee Orange (Serves10) 82,000 LBP

Macaron Cakes: Champagne or Cointreau (Serves10) 110,000 LBP

Macarons of Your Choice: Chocolate, Bourbon Vanilla, Raspberry, Coffee Caramel, Pistachio 3,500/ LBP piece

Mille-Feuille Walnut Caramel (Serves10) 77,000 LBP

Mont Blanc (Serves 10) 120,000 LBP

Mango Tart (Serves 10) 88,000 LBP

Raspberry Mascarpone and Pistachio Tart (Serves 10) 95,000 LBP

Caramel Pecan Pie (Serves 12) 85,000 LBP

Christmas Chocolate Bûche, Macademia and Daquoise - 35 cm (Serves 12) 150,000 LBP

Mafrouket Pistachio Bûche, Ivory White Valrhona Chocolate Halawa- 35cm (Serves 12) 100,000 LBP

Christmas Bûche with Chestnuts, Vanilla and Praline Scented with Single Malt Whiskey 35 cm (Serves 12) 150,000 LBP

Lady St. Honoré: Napoleon, Caramel Vanilla and Raspberry (Serves10) 75,000 LBP

Christmas Cake (Serves 10) 85,000 LBP Stollen (German Christmas Fruit Cake) (Serves 10) 80,000 LBP

Citrus Panetone (Serves 10) 65,000 LBP

Parfait D’amour Chocolate Truffles 90,000/kg LBP

Chocolate Truffles 90,000/kg LBP

Selection Of Christmas Cookies 70,000/kg LBP

Assorted House Chocolate Bonbons 95,000/kg LBP

Strawberry Tart 85,000 LBP

Yuzu Lemon Tart 95,000 LBP

Thanks to our friends at Les Caves de Taillevent our food and wine pairing suggestions are bound to please foodies and wine lovers alike.

FRANCE

Entre deux Mers, Château Martinon 2013 - Canapés 20.00 USD

Bourgogne Chardonay, Le Renard 2013 - Feuilletés Quiches and Empanadas, Cheese 29.00 USD

Touraine, Villebois 2013 - Cold Starters, Lebanese Specialities 24.00 USD

Pouilly Fuisse, Le Renard 2013 - Fish and Seafood 39.00 USD

Pouilly Fumé, Villebois 2013 - Fish and Seafood, Cheese 48.00 USD

Sancerre, Villebois 2013 - Cold Starters 48.00 USD

Chablis, Domaine Moreau Naudet 2013 - Homemade Pasta, Fish and Seafood 45.00 USD

ITALY

Pinot Grigio, Caseto Soldi 2013 - Canapés 16.00 USD

Gavi, Cantina Produttori del Gavi, 2013 - Cold Starters 25.00 USD FRANCE

Bordeaux, Château L’Enclos Reserve 2008 - Lebanese Specialities 26.00 USD

Bourgogne Pinot Noir, Le Renard 2012 - Feuilletés Quiches and Empanadas 33.00 USD

Côtes du Rhone, Domaine La Janasse 2013 - Canapés 25.00 USD

Gigondas, Domaine des Espiers 2011 - Meat 53.00 USD

Cadillac, Le B de Biac 2008 - Cold Starters 55.00 USD

Nuits-Saint-Georges, Domaine des Perdrix 2012 - Poultry 88.00 USD

Châteauneuf Du Pape, Domaine de la Janasse 2008, Collection Taillevent - Poultry 101.00 USD

Medoc, Chapelle de Potensac 2009 - Meat 38.00 USD

Saint Emilion, Château Pavie Macquin 2009, Collection Taillevent - Homemade Pasta 82.00 USD

ITALY

Chianti, Casale del Vento 2013 - Cold Starters 18.00 USD

Linteo Nero D’avola - Canapés 15.00 USD

Pinot Grigio, Caseto Soldi 2013 - Lebanese Specialities 16.00 USD

Côtes de Provence, Château Lauzade 2012, Collection Taillevent - Homemade Pasta 30.00 USD

Chiaretto, Provenza 2012 - Cold Starters 37.00 USD Prosecco, Collezione Soldi Brut - Desserts 26.00 USD

Lambrusco, Angiol D’or - Desserts 33.00 USD

Champagne Nominé Renard Brut - Desserts 25.00 USD

Champagne Nominé Renard Rosé - Desserts 53.00 USD

Chianti, Casale del Vento 2013 - Desserts 24.00 USD

Linteo Nero D’avola - Desserts 35.00 USD [email protected] | +961 3 080566 | +961 3 078338 | marounchedid.com