C O O K E D S A U S A G E F R E S H S A U S A G E priced per pound Boulangerie priced per piece

GARLIC LAMB Our charcuterie is made in-house by Chef Timothy Foley, a Long TOULOUSE Born in Brooklyn, New York, Chef Vandie Greene was exposed to Island native who made his way to New York City after graduating BEEF SAUCISSON ITALIAN family cooks, such as his mother, aunt and other family members from Culinary Institute of America for baking and savory in 2012. who influenced him to pursue a career in baking. Over the years he Beginning his career in the Hamptons, working at places such as NOIR honed his skills by taking classes and earning a journeyman Harbor Bistro & The Topping Rose to then working in Manhattan at BOUDIN BLANC BANGER certificate in cooking. Vandie has learned to create french classics Le Bernardin. Chef Foley has made his home at Le District and CHICKEN BARBACOA that the company has to offer. From humble beginnings as a baker, distinguished himself by winning prestigious awards such as BUFFALO CHICKEN to assistant baker, to now being the Head Baker of Le District, Championnat du Monde de Pâté Croûte Vandie continues to make our delicious items daily. D R Y C U R E D BREAKFAST JAMBON DE BAYONNE P A T E select pâtés have a 4.6-5 lb purchase minimum MEXICAN P A T I S S E R I E JAMBON DE PARIS RED WINE MINI CROISSANT CHOCOLATE ALMOND CROISSANT PATE DE CAMPAGNE SAUCISSON BEER & CHEESE BASQUE PATE ROSETTE DE LYON MINI PAIN AU CHOCOLAT PAIN AU CHOCOLAT PLAIN CROISSANT PAIN SUISSE GREEN PEPPERCORN foie gras PROSCIUTTO ALMOND CROISSANT PAIN AUX RAISINS PATE ginger, garlic, scallion

WILD BOAR PATE raisin, urfa, mint DUCK PATE pistachios, cherries VENISON PATE maple, blueberry, rosemary Cheese other options available upon request S E L E C T I O N D E P A I N RABBIT PATE strawberry, lavender, pierre poivre BROICHE A TETE OLIVE & HERB PETIT PAN BAGUETTE PECAN CRANBERRY PETIT PAN P A T E E N C R O U T E minimum of 5 lbs PETIT PAIN SOURDOUGH LOAF PORK PATE pistachio, riesling, foie gras WALNUT RAISINS PETIT PAN SOURDOUGH CEREALS LOAF M O U S S E

PATE DE FOIE pork liver mousse CHICKEN LIVER MOUSSE C H E E S E C O N D I M E N T S add truffle +5 PORK RILLETTES CAMEMBERT OLIVES DUCK RILLETTES FOURME D'AMBERT SARDINES HEAD CHEESE COMTE SARDINES ANCHOVIES Sandwiches 10 order minimum SOMETHING ELSE YOU HAD IN

LD CHICKEN SALAD grillled chicken, walnuts, grapes MIND THAT'S NOT LISTED HERE? GRILLED CHICKEN goat cheese, edamame spread MOZZARELLA fried green tomato, red pepper tapenade JAMBON DE PARIS gruyère CONTACT US AT: TUNA PAN BAGNAT tomato, arugula, tapenade, pine nuts ROAST BEEF caramelized onions, fromage blanc [email protected] o r 212.981.8588 PORK SHOULDER shaved cabbage, sriracha aioli ROASTED TURKEY gruyère, tomato, avocado

Salads 10 order minimum W H O L E S A L E

LE DISTRICT grilled chicken, walnuts, grapes CHICKEN CAESAR romaine, grilled chicken, croutons, parmesan cheese, c reamy garlic dressing SALMON mix greens, seared salmon, green lentils, artichokes, g oat cheese, tahini vinaigrette NICOISE albacore tuna, mix greens, fingerling potatoes, anchoives, h ard boil egg, sherry vinaigrette TURKEY baby kale, spinach, sunflower seeds, grape tomatoes, cucumber, red onion, herb dressing

HAVE A OFFSITE CATERING EVENT? Soups sold in one gallon containers WE CAN ACCOMMODATE THAT TOO FOR MORE INFORMATION GO TO OUR WEBSITE: MUSHROOM BISQUE VEGETABLE PISTOU FRENCH LENTIL CHICKEN NOODLE WWW.LEDISTRICTCATERING.COM