view my story about these dinners
the menus for My upcoming Dinners
poulet confit
December 8, 2019 - 6:3-0 pm
gluten free
I love duck fat, and I love chicken. So, I’ve altered the traditional duck confit to chicken confit with a special sauce in which I use a mirabelle confiture I made and brought back from France this summer.
apéritif
with parmigiano-reggiano crisps with goat cheese mousse
cream of cauliflower soup
with shaved french truffles and truffle oil
mirabelle glazed chicken confit
served on top of black rice and with a mirabelle sauce
cheese
served with a green salad and bread
dessert- tbd
served with tea or coffee
sold out
$95 donation requested
12 person limit
checks or cash preferred.
If you prefer to pay by credit card, let me know and I’ll send an invoice.
Reserved:
Steve, Kathryn, Gerald, Jeff, Liza, gary, Leslie, Dom, Kris, Shirley, Kati, Matt
Boeuf bourguignon
December 15, 2019 - 6:3-0 pm
I go the extra mile with my boeuf bourguignon. It’s a 4 day process which includes marinating the meat overnight, then removing the meat to remove all of the impurities in the marinade, then braising for 4 hours, then straining, and refrigerating overnight, then finally, the day in which the work pays off… It’s beautiful.
apéritif
with parmigiano-reggiano crisps with goat cheese mousse
braised fennel
served with orange rind, pomegranates and watercress
boeuf buorguignon
served with parsnip potato purée and trumpet mushrooms
green salad
dessert- tbd
served with tea or coffee
SOLD OUT
$95 donation requested
12 person limit
checks or cash preferred.
If you prefer to pay by credit card, let me know and I’ll send an invoice.
Reserved:
Gina, Oliver, Shelley, Devin, stu, peggy, Bruce, Jeanette, Kevin, Denise, kenton, tracy, Sebastian, erika
poisson
January 5, 2020 and January 7th - 6:3-0 pm
pescatarian and gluten free
This menu was inspired by Nice in which many of the restaurants have Italian inspired food. I’ll buy a white fish in season. It is a perfect match with these cannelloni beans finished with the gremolata and a nice Italian olive oil.
apéritif
mussels on the half shell with cilantro vinaigrette
wild mushroom soup
served with crispy shiitakes and chives
crispy skin turbot (or similar in season fish)
served on top of cannelloni beans with gremolata
cheese
served with a green salad and bread
dessert- tbd
served with tea or coffee
Reserved Sunday (one spot left):
Martha + 2, Walter, Vonda, Lucinda, Dennis, Sara, Fred, Kevin, Denise
Reserved Tuesday (two spots left):
Martin, Dianna, Jeff, Liza, Suzinn, jeff, Andrew, Samantha, Jeff, Sali
$95 donation requested
12 person limit
checks or cash preferred.
If you prefer to pay by credit card, let me know and I’ll send an invoice.