SEAMLESS SALUBRIOUS DINNER PARTIES
A PRIVATE CULINARY EXPERIENCE means gathering in the sanctuary of your own home: from menu planning to shopping — wine pairings** and florals for your table — everything is taken care of so you can focus on your guests. Minimum pricing is $1000/address, delivered.
Warm Beet Salad
Mary’s Free-range Roast Duck/ "Roast Duck - Niko Niko AUD24 each" by avlxyz is licensed under CC BY-SA 2.0
Butter-glazedRainbow Carrots/Photo by Olivia Richardson
Roast Duck
Ahi Tuna Tartare/Caviar
Hasselback Beets
Asparagus Terrine/Laura Chenel Goat Cheese-Chipotle Whip
Holiday Caprese-style Salad:Strawberries/Avocado/Burrata/Balsamic-Pomegranate Reduction/Toasted Pine Nuts
Bouche de Noel photo by Adriana Almazan Lahl from Celebraciones Mexicanas
ROAST DUCK TASTING MENU
serves 4
•
HORS D’OUVRES
(served before dinner as guests arrived)
Smoked Duck Crostini
Duck Liver Pate/Calvados/Cornichons/Sliced Baguette
Smoky Empanadas/Roasted Corn/Spinach/Smoked Gouda
DINNER SERVICE
••
Amuse: Crispy Duck Forks/Clementines/Mint/Pomegranate
•••
Cranberry-Duck Consommé
••••
Warm Red Beet Salad
•••••
Mary’s Roast Duck/Blackberry Mole
(Mole is served on the side)
Cranberry Coulis
Cornbread Stuffing/Dried Cherries/House-made Fennel Sausage
Duck Fat-roasted Potatoes & Cabbage
Wild Rice Pilaf/Dried Cherries/Pistachio
Butter-braised Rainbow Carrots/Chamoy
DESSERT
Pumpkin Bread Pudding/Amaretto Dulce de Leche
“6th COURSE”
Turkish Delight Delphinium Bonbon
ROAST GOOSE TASTING MENU
serves 4-8
•
HORS D’OUVRES
(served before dinner as guests arrived)
Cheesemonger’s & Butcher Board
••
Seared Goose Liver with Grapes
•••
Velouté de Châtaignes
(Creamy Chestnut Soup)
••••
Goose Confit & Fig Salad w/Arugula
•••••
Roast Goose Stuffed with Armagnac-Soaked Figs
Rosemary Popovers (cooked in goose fat)
Maple-Roasted Roots Vegetables
Thyme-Roasted Apples & Potatoes
DIGESTIF
Coffee Membrillo Geleé
DESSERT
Bouchon-style Apple Crumble
“6th COURSE”
Bourbon Brownie Delphinium Bonbon
HOLIDAY TASTING MENU
serves 4-8
BEFORE DINNER
Champagne
Ahi Tuna Tartare Spoons
DINNER
•
Savory Panna Cotta/Crabmeat/Caviar
••
Lobster Bisque
•••
Fuyu Persimmon/Kohlrabi/Raw Pine Nuts/Parmegiano Reggiano
••••
Salt Dry-Cured Virginia Petite Country Ham
OR
Ribeye Roast for 2-8
OR
Mini Rack of Lamb
served with
Hasselback Roasted Beets/Lime Leaf Butter
Brussels Sprouts/Roasted Grapes/Chestnuts
Truffled Pommes Purée
INTERMEZZO
Glazed Citrus: Pomelo/Mandarin/Dark Chocolate Dust/Fresh Mint
DESSERT
Toasted White Sesame Tart/Bittersweet Chocolate Ganache
“6th COURSE”
Delphinium Bonbon: Christmas in Hawaii/Spiced Rum/Passionfruit/White Chocolate Ganache
A CHRISTMAS DINNER
BEFORE DINNER
Bourbon Chicken Liver Pate
Goat Cheese Pelotitas/Cranberries/Apricots/Brazil Nut Dust
French “Mezze Board”/Lentils Vinaigrette/Chickpea-Carrot Salad/Celeriac Remoulade
DINNER
•
Asparagus Terrine/Laura Chenel Goat Cheese-Chipotle Whip
••
Cassoulet: Liberty Duck Breasts/Toulouse Sausage/Rancho Gordo Beans
DIGESTIF
Holiday Caprese-style Salad:Strawberries/Avocado/Burrata/Balsamic-Pomegranate Reduction/Toasted Pine Nuts
DESSERT
Bouche de Noel