Your Guest Chef

A Valentine Dinner with Julia Child PDF Print E-mail
Designed from Mastering the Art of French Cooking Volumes One & Two

Amuse Bouché

Caramelized Cauliflower Custard with Tarragon Oil & Sea Scallop au Poivre with Sweet Pea Purée and Prosciutto Lardoons


Aigo Bouido Provencale’ - Sweet Garlic Soup with Herbed Crosti and Poached Egg

Lé Potager

Watercress with Camembert, Figs, Sweet Onions and Walnut Brittle drizzled with a Warm Apple Pancetta Vinaigrette

La Mer

Tuna ala Provencale- Rare-Seared Tuna with Nicoise Olives, Shallots, Tomatoes, Lemon and Herbs
Lobster Thermidor and Seafood Misto

La Ferme-Poulet Volaille

Chicken Coq au Vin
Duck three ways...Pan-Seared Foie Gras with Peaches and Port Wine Gastrique
Confit with Butternut Squash Purée and Goat Cheese
Oven-Roasted Breast stuffed with Apples and Sausage
Poulet Normande aux Boudins - Chicken Stuffed with Duxelle and Brie

La Boeuf

Tournedos Rossini- Petit Filet Mignon with Foie Gras, Morels, and Madeira Butter Sauce
Filet de Boeuf ala Bourgeoise-Petit Filet with Caramelized Onions, Mushrooms and Olives and a Marsala Peppercorn Butter Sauce served with Truffled Pommes Duchesse
Courgettes and Asperges Mornay- Zucchini and Asparagus with Fontina Cheese Sauce

La Gourmandises

Coffee-cardamon Pots de crème & Crepe Suzette prepared tableside

This meal is priced per guest with 8-guest minimum and 12-guest maximum.

Wines can be designed for the meal by your favorite Wine Merchant once the menu selection has been made.