A Valentine Dinner
Plated service, 8–12 guests minimum
An homage to Julia Child's Mastering the Art of French Cooking — a deeply classical French dinner designed for intimate occasions of eight to twelve guests.
Designed after Mastering the Art of French Cooking, Volumes One & Two.
Amuse Bouché
Caramelized Cauliflower Custard with Tarragon Oil; and Sea Scallop au Poivre with Sweet Pea Purée and Prosciutto Lardoons
Soupé
Aigo Bouido Provençale — Sweet Garlic Soup with Herbed Crostini and Poached Egg
Lé Potager
Watercress with Camembert, Figs, Sweet Onions and Walnut Brittle, drizzled with a Warm Apple Pancetta Vinaigrette
La Mer
Tuna à la Provençale — Rare-Seared Tuna with Niçoise Olives, Shallots, Tomatoes, Lemon and Herbs
Or
Lobster Thermidor and Seafood Misto
La Ferme
Poulet Volaille — Choose from:
- 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
Or
Filet de Boeuf à la Bourgeoise — Petit Filet with Caramelized Onions, Mushrooms and Olives in a Marsala Peppercorn Butter Sauce, served with Truffled Pommes Duchesse; Zucchini and Asparagus with Fontina Cheese Sauce
La Gourmandises
Coffee-Cardamom Pots de Crème and Crêpe Suzette prepared tableside
Priced per guest. Eight-guest minimum, twelve-guest maximum. Wine pairings can be curated in consultation with your preferred wine merchant.
Every menu can be yours.
This menu can be prepared as written, scaled to your guest count, adapted by course count, or used as inspiration for something entirely new. Reach out to Chuck to begin the conversation.