Our client surprised her senior corporate executive husband with a degustation dinner paired with wines in celebration of his birthday, cloaking it in the guise of a Valentine’s Day party. We are proud to have been their personal and corporate caterer since 1988 and to be instrumental in such an important family event.

  • valentines1Crabmeat and apple salad with saffron sorbet
  • valentines2Pancetta and Parma ham-poached poussin breast on watercress — corn au jus
  • valentines3Roast loin of venison on Yukon potato pavé and winter vegetables — spiced red wine sauce
  • valentines4Radicchio and fennel salad with apricot gelée — orange vinaigrette

Amuse-Gueule

  • Chorizo paella piggies
    Foie gras mousse dumplings in spiced broth
    Thai duck salad
    Beet tartare with chive crème fraîche and oscetra caviar spoons
    Radish with houmous
  • Billacaut Saumon Rose Champagne,
    Mercurey, Les Sazenay Premier Cru 1990
    Boucaults Sancerre 2002

Dinner

  • Crabmeat and apple salad with saffron sorbet
    Meurseault Blagny Premier Cru 2001
  • Cauliflower raviolo with portobello mushroom-truffle broth
    Chateau Carbonnieux Pessac-Leognan 2001
  • Pancetta and Parma ham-poached poussin breast on watercress — corn au jus
    Chateau Simard St. Emillion 1990
  • Roast loin of venison on Yukon potato pavé and winter vegetables — spiced red wine sauce
  • Radicchio and fennel salad with apricot gelée — orange vinaigrette
  • Epoisses with blueberry compote
    Basil crèpe with Coeur du Berry, Blanc — spiced walnut
    Fourme d’Ambert soup with almond wafer
    Chateau Hermitage Guigal 1995
  • Chocolate soup with cinnamon-pear dumplings — honey ice cream
    Suiderot Sauternes 1997
    Coffee, tea, tisanes

 


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  • Food Photography: Lisa Koenig