menu catalogue
2024
may
amuse-bouche
Ramp Bavarois with Red Prawn Crudo
apéro
Blanched Asparagus with Aioli — Pork Rillettes with Pickled Apricot Mostarda — Cheese and Rosemary Sables — Fouée — Beurre Blanc
entree
Chicken and Game Bird Pithivier with Lamb's Lettuce Salad
cheese course
Valençay Goat Cheese with Honey
dessert
Plum and Thyme Tart Tatin
We invite you to dine al fresco with our May menu! Picture yourself on the banks of the Loire with a glass of rosé in hand and the apéro of crisp asparagus, savory shortbread, and pork rillettes spread in the pita-like bread. The pithivier, said to have originated in Orléans, is crafted with chicken and encased in pate brisée.
2024
april
amuse-bouche
Paul Bocuse Truffle Soup
apéro
Gâteau de Foie Blonde — Pork Pâté en Croûte with Violette Mustard and Cornichon — Artichokes and Lobster with Sauce Ravigote — Sourdough — Egg Yolk Butter
entree
Salt Baked Sea Bass with a Fennel, Potato and Lemon with a Frisée Salad
cheese course
Cervelle de Canut
dessert
Honey Profiteroles with Hot Chocolate and Almonds
This month’s apèro hour features classic Lyonnaise dishes like the gâteau de foie blond, a “cake” made with liver mousse, and poached lobster nestled into an artichoke heart. Add on the aromatic Bocuse soup with foie gras and truffle, topped with puff pastry, and served in individual lion’s head tureens. Then, crack into the crust of the salt baked fish to reveal perfectly steamed and seasoned sea bass — it’s truly a showstopper!
2024
march
to start
Mint Tea Service
“apéro” of moroccan salads
Crushed Carrots with Cumin, Cinnamon and Lemon — Favas, Duck Confit, Cabbage, Pickled Peppers — Goat Cheese Cigars with Honeyed Almonds — Orange and Black Olive with Toasted Cumin Oil — Moroccan Flatbread, with Sesame, Tomato and Rose Jam & Fermented Butter
entree
Prawn Tagine with Tomato, Olives & Preserved Lemons
Berber Couscous with Chicken, Onion Chermoula, Apricots
dessert
Basbousa Bel Ashta Pistachio & Rose
We’re on holiday in Morocco for the month of March! Welcome your guests as the Moroccans do with a glass of mint tea while you sit down to a Moroccan inspired-apero hour. Settle in at the table with two popular dishes: Berber couscous and a tagine, this one made with prawns, tomatoes, and olives. Finish the evening with the rose syrup soaked semolina cake with clotted cream.
2024
february
apéro
Welsh Rarebit — Pork Terrine with Glaze — Les Chicon Gratin — Sourdough Baguette with Beurre d’Isigny
entree
Herb Crusted Rack of Lamb with Baby Potatoes & Caramelized Onions
cheese course
Mimolette with Chocolate & Apricots
dessert
Passionfruit Curd with Chantilly & Vanilla Meringues
brunch
La Cramique with Cinnamon Coffee Caramel Butter
Our February menu is inspired by the Hauts-de-France region and is a beautiful spread for a weekend date night or Valentine’s Day for your loved ones.
The ham wrapped endive gratin with bechamel is a classic dish of the region along with Welsh rarebit. Mimolette is one of our favorite cheeses and comes from Lille. The bright orange cheese looks like a cantaloupe and has a nutty and fruity flavor with notes of caramel, similar to a mild cheddar. And of course we had to include Chantilly with dessert as its namesake comes from the Chateau de Chantilly located in this region.
2024
january
apéro
Tarte Flambée with Bacon, Mustard, Onions, & Nutmeg — Sauerkraut & Potato Fritters with Black Pepper & Apple Butter — Salty Pretzel Bows with Horseradish Bibelskäs — served with Caramelized Onion, Thyme & Bacon Butter
entree
Cervelas Wrapped Pork Tenderloin with Buttered Späetzle
cheese course
Munster with Baby Potatoes, Sea Salt and Cumin Honey
dessert
Ginger Cake with Riesling Crème Anglaise & Pear
brunch
Auf Lauf with Orange Honey Butter, Whipped Yogurt, Slivered Almonds
Settle into the heart of winter with our January menu inspired by the fairytale land of Alsace.
Apèro hour includes many of the classic snacks you can find around the region— like the Alsatian flatbread with lardon and melted onion and salty pretzels. Glaze the späetzle à la minute with our butter of the month: caramelized onion & bacon butter. And don’t forget to add on Munster (not to be confused with Muenster), one of the only cheeses produced in the region.
2023
december
apéro
Le Grand Aioli — Boiled Potatoes, Poached Shellfish, Olives, Vegetable Crudités, Quail Eggs, Gem Lettuce, and Crusty Baguette served with very Garlicky Aioli
oysters
East Coast Island Creek Oysters with Cocktail Sauce & Seaweed Mignonette
first course
Pike Quenelle with Sauce Nantu and Button Mushrooms
entree
Bœuf Wellington with Pommes Puree, Sauce Bordelaise, Poached Carrot with Carrot Butter
cheese course
Langres Triple Crème with Sourdough Crackers
dessert
Milk Chocolate Pot de Crème a l'Orange
Let us take you on a tour of the classic dishes France has to offer. While many of these courses are rooted in other regions, the chefs and restaurants of Paris have refined them.
Start with the Grand Aioli, a spread of crudités and poached shellfish served with very garlicky aioli and crusty baguette. The delicately poached pike quenelle and rich but balanced Sauce Nantua will take you back to the era of Haute Cuisine. And drum roll please! Our Bœuf Wellington has returned for the month of December!
2023
november
amuse-bouche
Foie Gras Custard with Sour Cherry and Crème Fraîche
apéro
Tortilla Española with Thyme & Piquillo Jam — Anchovy, Piparras, Olive, Ham Skewers — Boles de Picolat in Spicy Tomato Sauce — Swiss Chard Farçous with Raspberry Jam — Sourdough Boule with Smoked Paprika & Roast Garlic Butter
entree
Poulet au Pot with Madeira, Mushrooms and Black Truffle & Leeks served with Aligot Potatoes
cheese course
Idiazabal with Membrillo
dessert
Basque Cheesecake with Sherry & Cherry Preserves
Our November menu will transport you to the Basque region starting with an apèro hour, a spread of the Basque’s version of tapas called pintxos (peen-CHOS). Skewer a meatball in spicy tomato sauce, enjoy a fritter dipped in raspberry jam, and dive into the lofty Tortilla Española, a thick omelette of potato and onion (between sips of wine, of course!).
Then, travel to the Pyrénées for Poulet au Pot, a classic French Sunday meal, and the ultimate comfort food: cheesy potatoes. Finally, head back down the mountains for dessert and linger over the silky-smooth, caramelized Basque cheesecake.
2023
october
apéro
Pork Terrine with Dijon Mustard & Cassis Jam — Gougères au Gruyère & Thyme — Quail Egg, Lardon, Shallot, & Frisée — Epoisse Fromage Fort with Melted Leeks and Walnuts — Sourdough Baguette & Beurre Rouge
entree
Beef Bourguignon with Carrots, Onions, & Bouquet Garni served with Simple Greens Salad
cheese course
Comté with Mustard & Sourdough Crackers
dessert
Red Wine Poached Pears with Pine Honey Cream & Pistachios
for the morning
Black Burgundy Truffles with Farm Eggs, French Butter with Chives, & Shokupan Toast
The Burgundy region boasts of the rich and robust dishes often associated with France as a whole; the food made with great care and technique but was once considered “peasant” food.
From the pork terrine glazed with Dijon to the airy gougeres and the salty and pungent eppoise fromage fort - your table will be a spread of all the classics of the region. Nestle into Beef Bourguignon, the stew that captures the essence of Burgundy’s love affair with food and wine, and finish with the red wine poached pears draped with pine honey cream.
Our October menu is the epitome of comfort and warmth, ideal for lingering at the table with loved ones on a crisp Autumn evening.
2023
september
amuse-bouche
Sweet Onion Panna Cotta
apéro
Pissaladière Tart with Caramelized Onions and Olives — Brandade de Morue with Laurel Oil — Scallion Socca Crêpe with Cumin Braised Lamb — Niçoise Haricot Verts and Marble Potatoes
entree
Halibut en Papillote with Patty Pan Ratatouille and Couscous & Rouille — Fougasse Loaf with Herbes de Provence served with Castelvetrano Olive Butter
cheese course
Chestnut Wrapped Banon with Chestnut Honey
dessert
Tarte Tropèzzeine with Lemon Crème and Pearl Sugar
This month we embraced romantic Provence. Provençal cuisine is perfect for bridging the seasons. Provence is famous for its powerful flavors and simple ingredients. Somehow the simplicity of the food speaks to thousands of years of beautifully lived. Halibut - there is an early run in September for Autumn Halibut, one of the greatest treats of the year. Pairing this gorgeous fish with inspiration from the fresh, yet satisfyingly rich cuisine of Provence makes this menu very special. From our Socca Crêpe with Braised Lamb to the Tarte Tropèzienne (a dessert named by Brigit Bardot!) your table is going to be bursting with abundance from the French Riviera. And if you haven't tried Brandade de Morue, be excited because it's life changing!
2023
august
amuse-bouche
Sweet Corn & Crab Mini Bisque
apéro
Tomato and Watermelon Salad with Espelette Vinaigrette, Basil, & Mint — Salmon Tartare with White Shoyu, Garlic, Ginger, & Sesame Oil — Roast Jalepeño Fromage Fort and Sel Gris Crackers — Olive and Tomato Cake Salé with Sugar Roasted Tomato Butter
entree
Cornbread Stuffed Quail with Sweetcorn Relish and Farro, Herb Aioli and Almond Salad
cheese course
Willie Lehner Bandaged Cheddar with Roasted Grapes
dessert
Apricot Tarte Tatin with Whipped Délice de Bourgogne and Thyme
As Bill mentioned in his wine notes this month, "...proof that happiness can sometimes be uncomplicated... is a sentiment we should embrace more often, but especially this time of year as some of the prettiest food stuffs come into season and tomatoes and corn enter our daydreams and whisper, 'Summer won’t last forever.'" Summer won't last forever. The quote that always enters my mind this time of year is by Henry David Thoreau — "I wanted to live deep and suck out all the marrow of life". In my opinion, August bounty is the best. It really is the sweetest and juiciest time of the year. Our quail preparation is stunning, but watermelon, tomatoes, sweet corn, & stone fruits truly shine the brightest on this summer menu.
2023
july
apéro
Peach & Burrata Salad with Mint, Almonds, & Peach Vinaigrette — Parker House Rolls with Sweet Corn Butter — Roast Carrot Mini Tatin with Chèvre & Thyme — Whipped Duck Rillette with Apricot Marmalade & Basil — Eggs in Mayo with Summer Relish
entree
New England Style Clambake with Lobster, Shrimp, Mussels, Clams, Sweet Corn, Potatoes, & Cocktail Weiners served with Tabasco & Lemon Mayonnaise
dessert
Cherry Clafoutis with Salted Cream
I have a shellfish obsession. So we spent a delicious and exhilarating weekend on Cape Cod exploring shellfish in its many glorious forms, including my favorite, digging a Clambake. A New England-Style Clambake is a traditional way of steaming seafood in sand using seaweed, burlap, and hot rocks. The results are magical!
2023
june
amuse-bouche
White Asparagus Custard in an Eggshell with King Crab
apéro
Potato Galette with Chili Garlic Honey, Fried Scallion, & Duck Fat — Red Beet Dip with Walnuts & Dill — Smoked Trout Dip with Summer Herbs — Steamed and Chilled Artichokes with Very Garlicky Aioli — Crusty Bread with French Breakfast Radishes with Garlic Anchovy Butter
entree
Whole Stuffed Trout with Fennel, Olives and Orange
served with Marble Potatoes with Scallions & Creme Fraiche and Little Gem Salad with Breadcrumbs, Pistachio, Red Onion and Lemon
cheese course
Triple Crème Cheese with Rhubarb Mustard & Sea Salt Crackers
dessert
Vanilla and Tonka Bean Pudding with Lemon Shortbread Cookies and Summer Fruits
The trout is prepared whole, stuffed with aromatics, and all bones removed— ready to cook on the range or the grill. The whole fish presentation is a delicious showstopper! The Apéro course is meant to be lingered over, either as a slow start before the entree course or saved for a lazy sunday afternoon with a cold bottle of rosé. And, what better way to end a summer night than dunking cookies into silky vanilla pudding and nibbling on perfectly ripe berries.
2023
may
amuse-bouche
Spring Bavarois in an Eggshell
apéro
Mustard Glazed Pork Terrine — Asparagus Tart with Lemon & Fresh Cheese — Garlicky Dilly Beans with Pickled Ramps — Cacio e Pepe Butter with Baguette
entree
Lemon & Ramp Scented Duck Confit with Pain de Méture & Spring Allium Aigre Doux
cheese course
Fresh Cheese in Garlic Oil with Spring Herbs
dessert
Lemon Yogurt Cake with Raspberries & Rose Chantilly
I wanted to serve Duck Confit for early spring because the salty richness is a perfect compliment to the bright, crisp things we begin to see this time of year. We are serving it with Pain de Méture, a sourdough leavened cornbread from the Gascon region. The batter is wrapped in cabbage and baked in a cast iron pan. In the oven, the cabbage gets dark and crispy and lends a deep complexity to the cornbread. And of course, our first course is perfect as an Aperitif so you can relax into the evening. Maybe in the backyard...
2023
april
amuse-bouche
Sweet Pea Madeleines
apèro
Sourdough Baguette — Honey Comb — Sobrasada Butter — Bee Pollen — Salumi Slices — Olives — Gigante Bean Giardiniera — Cake Salé
salad course
Chilled Leek Salad with Curry Vinaigrette
entree
Blanquette de Veau en Vol au Vent
with Spring Peas & Watercress
dessert
Strawberry Rhubarb Elloise Cake by Chef John Kraus of Patisserie 46
My favorite French classic for this time of year is Veal Blanquette. It's rich and delicate at the same time, in a really bewitching way. The trick is to start with a beautiful veal stock and build on that. We are serving this blanquette with verdant spring vegetables and in a vol-au-vent (French for "windblown", to describe its lightness, it is a small hollow case of puff pastry), making it elegant enough for even the most fabulous of dinner parties.
2023
march
first course
KingFish Crudo with Coconut, Basil, & Lime
salad course
Heart of Palm Salad with Tangerine, Shrimp Mousseline, and Fried Shallots
entree
Lobster with Macaroni Gratin with Charred Lemon and Chilled Mustard Green Salad
dessert
Tropique Tart by Chef John Kraus — Coconut, Exotic Cream, Coconut Crumble, & Coconut Chantilly
Winter is hard. So, I boxed up my Spring dreams for our March Menu. Think French Riviera, tropical flavors, and lobster... I can't stop with the lobster, it's so good and I get excited thinking about you all eating it at home ;)
2023
february
first course
Foie Gras in a Jar with Baguette and Bitter Orange Chutney
second course
Petite Plateau — King Crab, Shrimp, and Scallop with Baguette, Beurre de Baratte, & Garlicky Aioli
entree
Clay Baked Salmon with Beurre Rouge, Braised Endive, and Pommes Purée
dessert
Opera Cake by John Kraus of Patisserie 46
Escape the winter blues, indulge in opulence. Luxurious Foie Gras mousse, the coolest Clay Baked Salmon, and dessert made by award-winning Chef John Kraus.
2023
january
first course
Lobster Bisque with Manzanilla Sherry with Brown Butter Milk Rolls
entree
Glazed Pork Belly with Onions, Apples, & Parsnips and Laurel & Citrus Salad
cheese course
Langres Triple Crème Cheese
dessert
Vanilla Flan Pâtissier with Winter Preserves
for the morning
Bill’s Baked Lobster Brunch stuffed with Crab and Scallops
Created in collaboration with sommelier and real life gourmand, Bill Summerville. Bill inspires us because he cooks meals out of his cozy fireplace and is an epic host with unique style. He hosts friends and strangers in his home all the time at Chez Bill. He makes people feel comfortable and well-cared for while making hosting look effortless.
2022
december
apèro
Le Grand Aioli — Boiled Potatoes, Seasonal Shellfish, Olives, Vegetable Crudités, Quail Eggs, Gem Lettuce and Crusty Baguette served with very Garlicky Aioli
first course
Pike Quenelle with Sauce Nantua and Button Mushrooms
entree
Beef Wellington with Roast Carrots in Carrot Butter, Pommes Purée, and Sauce Bordelaise
cheese course
Langres Triple Crème Cheese
dessert
Bûche de Noël by Chef John Kraus of Patisserie46
An elegant dinner for festivities big or small with world class French pastries by Chef John Kraus.
2022
november
apèro
Le Grand Aioli — Boiled Potatoes, Poached Shrimp, Olives, Vegetable Crudités, Quail Eggs, Gem Lettuce, & Crusty Baguette served with very Garlicky Aioli
first course
Pork Terrine With Black Walnut Mustard Glaze and Frisée & Celery Salad
entree
Coquille St Jacques with Cauliflower Gratin
dessert
Cake Bretton with Prunes in Calvados and Pistachio Cream
This menu in collaboration with the always chic and effortlessly cool MartinPatrick 3 and porcelain dinnerware brand, Vista Alegre. MP3 inspires us to take pride in our homes and embrace the elegant things in life. And serving Coquilles St. Jacques (scallops served in a real scallop shell!) is pure elegance.
All the greatest things come from Normandy. Famous for cheese, butter, cream, cider, and seafood- especially shellfish, this region has my heart. This is why I wanted to create a whole menu inspired by the region. Scallops, Mushroom Cream Sauce, Cake Bretton (from the region of Brittany, right next door), Prunes in Calvados, and a Pork Terrine made in the traditional style are all on our November Menu.
2022
october
first course
Porcini Bisque with Pissaladière
salad course
Mâche Salad with Cardamom Scented Yogurt, Fennel, & Blood Orange
entree
Turbot En Papillote with CousCous, Spinach, & Shrimp Vinaigrette
dessert
Apple Galette with Crème Fraîche & Tonka Bean Caramel
Host warmly, live beautifully. This month, we collaborated with Jason Berke of Warmhouse Story to create our ultimate autumn dinner party fantasy. Our October menu features an elegant Turbot en Papillote. We're so excited to bring this rich, pearlescent fish into your homes.
2022
september
amuse-bouche
Vichyssoise Bavarois with Osetra Caviar
first course
Compressed Watermelon & Tomato Salad with Espelette & Summer Herbs
entree
Chilled Lobster with Sweet Corn Vinaigrette & Warm Ratatouille Tart
dessert
Peach Clafoutis with Cream Chantilly
Savor the last drops of summer with a dreamy dinner party. Our September menu features Chilled Lobster with Sweet Corn & a succulent Heirloom Tomato & Watermelon Salad. We collaborated with The Foundry to create THE dreamiest dinner party we could imagine.
