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
Soupé
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
Or
Lobster Thermidor and Seafood Misto
La Ferme-Poulet Volaille
Chicken Coq au Vin
Or
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
Or
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
Or
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. |
A Valentine Dinner
