A Valentine Dinner with Julia Child |
Designed from Mastering the Art of French Cooking Volumes One & TwoAmuse BouchéCaramelized Cauliflower Custard with Tarragon Oil & Sea Scallop au Poivre with Sweet Pea Purée and Prosciutto Lardoons SoupéAigo Bouido Provencale’ - Sweet Garlic Soup with Herbed Crosti and Poached Egg Lé PotagerWatercress with Camembert, Figs, Sweet Onions and Walnut Brittle drizzled with a Warm Apple Pancetta Vinaigrette La MerTuna ala Provencale- Rare-Seared Tuna with Nicoise Olives, Shallots, Tomatoes, Lemon and Herbs La Ferme-Poulet VolailleChicken Coq au VinOr 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 BoeufTournedos Rossini- Petit Filet Mignon with Foie Gras, Morels, and Madeira Butter Sauce La GourmandisesCoffee-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. |