Chef-Jacques-0054_edited.jpg
Chef-Jacques-0054_edited.jpg

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