view my story about these dinners

the menus for My upcoming Dinners

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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

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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

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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.