Sample Menus
First Course
La Crème de Champignons Sauvages à La Truffe
Wild Mushroom Soup with a Drizzle of White Truffle Oil
Second Course
La saint Jacques a la creme de poireau
pan seared sea scallop with saffron leek confit
and More
Third Course
Le Tournedo
Pan Seared Center Cut Filet with Madeira
& Port Wine Reduction
Dessert
Opera
Layers of Chocolate and Espresso Mousse Cake
First Course
La Crème de Topinambour
Organic Sunshot Veloute with a Drizzle of Pesto
Second Course
La Tomatoes a la Burrata et a la Truffe
Heirloom Tomatoes with Homemade Burrata and Black Truffle
Third Course
Le Tournedo
Pan Seared Center Cut Filet with Madeira
& Port Wine Reduction
Dessert
Opera
Layers of Chocolate and Espresso Mousse Cake
Thanksgiving Menu
First Course
Wild Mushroom Soup
Main Course
Choose One
Organic Braised, Non-GMO, Free Range Turkey stuffed with Truffles, Chestnuts and Dried Fruits topped with Truffle Sauce, side of Homemade Brandy Orange Cranberry, and Baked Sweet Potatoes
Duck Leg Confit à l'Orange
Pan Seared Mediterranean Sea Bass with Saffron Sauce
All entries served with Green Beans and Golden Yukon Mashed Potatoes
Dessert
Pecan Pie
Order a whole turkey (serves 12 guests) $650.00
Price does not include tax and gratuity
Free Delivery: Tuesday, November 22nd for the Bay area and
Wednesday, November 23rd for Monterey Bay
Valentines Day Menu
First Course
Embrace of Love
Brie en Croke Salade French Brie Wrapped in Puff Pastry Served over Salad
Second Course
Sweetness as Deep as the Sea Le Gateau de Crabe a Ia Crème de Safran et Citron Dungeness Crab Cake with Lemon Saffron Aioli served over Celery Root Remoulade
Third Course
The Waves Caress the Shore Le Filet de Boeuf a Ia Crevette Surf and Turf of Center Cut Filet and Gambas substitute the Gambas to a lobster tail $25 add duck liver $14
Dessert
Luscious Love Le Bavarois au Fruit des Bois Red Berry Mousse Cake
Private Party
First Course
La Soupe de Potiron
Butternut Squash Coconut Ginger Soup
Second Course
La Salade
Assortment Of Greens With Stone Fruits
And Burrata Cheese and More
Third Course
Le Tournedo
Pan Seared Center Cut Filet with Madeira
& Port Wine Reduction
Dessert
La Creme Brulee
Vanilla Coconut Bourbon
First Course
La Crème de Champignons Sauvages à La Truffe
Wild Mushroom Soup with a Drizzle of White Truffle Oil
Second Course
le duo de champignons à la truffe
duo of wild mushroom saute and wild mushroom soup with a
drizzle of truffle oil and winter truffles
Third Course
Le Filet au homard
Pan Seared Beef Tenderloin with green peppercorn sauce
and roasted lobster tail in smoked paprika
Dessert
La creme brulee au saffran
creme brulee with saffron
First Course
La Soupe de Potiron
Butternut Squash Coconut Ginger Soup
Second Course
La Salade au Camembert
Toasted Brie served over Greens & Belgium Endive with
Homemade Smoked Duck Breast
Third Course
Le Filet au Homard
Center Cut Beef Tenderloin with Roasted Lobster Tail
in Smoked Paprika served with Wild Mushroom Port Wine
Reduction and Clarified Butter
Dessert
Vanilla Créme Brúlee
First Course
La Crème de Topinambour
Organic Sunshot Veloute with a Drizzle of Pesto
Second Course
La Tomatoes a la Burrata et a la Truffe
Heirloom Tomatoes with Homemade Burrata and Black Truffle
Third Course
Le Tournedo
Pan Seared Center Cut Filet with Madeira
& Port Wine Reduction
Dessert
Opera
Layers of Chocolate and Espresso Mousse Cake
First Course
La Crème de Champignons Sauvages a La Truffle
Wild Mushroom Soup with a Drizzle of White Truffle Oil
Second Course
Le foie gras poele
Pan seared foie gras with port and madeira reduction
Third Course
La Salada D Endive au canard fume
Belgian Endive Salad with Organic Marinated Roast Beet,
Smocked Duck and Gruyere
Fourth Course
La Coquille Saint Jacques au Confit de Poireau
Pan seared Sea Scallop with Saffron Leek confit
Fifth Course
Le Canard et Homard
Duck leg confit and Lobster tail roasted in
Hungarian Smoked paprika butter
Dessert
Le Souffle Au Grand Marnier
First Course
La Crème de Champignons Sauvages a La Truffle
Wild Mushroom Soup with a Drizzle of White Truffle Oil
Second Course
La Salada D Endive au canard fume
Belgian Endive Salad with Organic Marinated Roast Beet,
Smocked Duck and Gruyere
Third Course
La Coquille Saint Jacques au Confit de Poireau
Pan seared Sea Scallop with Saffron Leek confit
Fourth Course
Le Canard et Homard
Duck leg confit and Lobster tail roasted in
Hungarian Smoked paprika butter
Dessert
Le Souffle Au Grand Marnier