This is a classic selection of traditional Napa French cuisine with seasonal influences. This menu lends itself extremely well to wine pairings that accompany each course.

Canapés.

"Saumon Croustade" My Hand Cured Gravlax and Chopped Watercress with Herbed Crouton.

"Pate au Choux au Fromage" Black Pepper Spiked Choux, Warmish Brie, Tarragon and Honey.

"Saucisson avec Moutard" Broiled French Style Sausages with Napa Mustard.

First Course.

"Crepes Au Crevettes”

Tender Wild Gulf Rock Shrimp upon Herb Crepes with Meyer Lemon Beurre Blanc and Shaved Fennel Salad.

SECOND COURSE

”Confit du Canardes avec Oignons Verts Printemps”

Slow Cooked Wild Duck and Goose Confit atop Spring Leek Terrine, Mustard Salad with Pickled Turnips.

THIRD COURSE

"Porc Au Pinot Noir"

Pinot Glazed Korobuta Pork Belly with Fresh Trumpet Mushrooms,
Shaved Brussels Vinaigrette and Brunoise Garnet Yams.

*Upon Occasion I have Personally Harvested Wild Boar that I can Substitute here.

FOURTH COURSE

“Roti d’Agneau”

Local Lamb Roast with Cabernet Demi-Glace,
Bay Blue Duchesse Potatoes and County Line Beets with Black Truffle Oil.

We can Substitute Filet Mignon here for an extra $10pp

*Upon occasion I have Personally Harvested Blacktail Medallions that I can also substitute here.

FIFTH COURSE.

“Poires Poches”

Port Poached Corel Pears with Light French Pastry and Creme Anglaise.

$165 per person

At Least one Serving Staff required, I can arrange.

(Budget about $350 for this)

INCLUDES:

Chef
Appetizer Platters Serving & Cooking Equipment.
Plates.
Silverware.
Napkins.
Wine Glass
Water Glass

*The ones I have are utilitarian, if you want fancy place settings I can recommend a rental service

OPTIONAL:

Sommelier Service, I am happy to create a full wine pairing starting at $90pp (includes the wine and glassware.