Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

We’re doing a butter tasting this month of three different unsalted French butters — Rodolphe Le Meunier Beurre de Baratte, Beurre D’Isigny, and Échiré.

Collect the three types of butter: Rodolphe Le Meunier Beurre de Baratte, Beurre D’Isigny, and Échiré. Ensure you have a butter knife, tasting spoons, and small plates.

Gather Materials

Using a clean knife, cut equal portions of each butter (approximately 33g each) and place them on individual small plates.

Cut Butter Samples

Set up a tasting area with enough space for participants to comfortably taste and compare each butter. Have tasting spoons ready for each butter.

Prepare Tasting Area

Start with the Rodolphe Le Meunier Beurre de Baratte. Use a tasting spoon to take a small sample and note the flavor and texture. Repeat with the Beurre D’Isigny and Échiré.

Taste the Butters

After tasting all three butters, gather everyone to discuss their thoughts on flavors, textures, and preferences.

Discuss and Compare

Rodolphe Le Meunier Beurre de Baratte

Beurre D’Isigny

Échiré

Butter Tasting

Delicate pike quenelles are artfully skewered and served with a rich Sauce Nantua and sautéed button mushrooms, creating a harmonious blend of flavors and textures.

Pike Quenelle de Brochette with Sauce Nantua & Button Mushrooms

A pastry named by Brigitte Bardot, capturing the essence of the Mediterranean with tender brioche and velvety lemon custard.

Tarte Tropézienne

This is an amazingly bright vinaigrette with tons of flavor. Gorgeous on fresh watermelon or a fresh summer salad of greens and fennel.

Watermelon and Espelette Vinaigrette

Panisse came to the South of France from Italian workers of the Piedmont and Liguria regions. The chickpea fries have a light crisp exterior and a custardy center. Psst. They’re also gluten free.

Panisse

Chawanmushi

Fouée is a warm, fluffy bread traditionally baked in a wood-fired oven, perfect for stuffing with savory ingredients or enjoying with a drizzle of honey.

Fouée

Make Butter Tasting Recipe in just 30m. We’re doing a butter tasting this month of three different unsalted French butters — Rodolphe Le Meunier Beurre de Baratte, Beurre D’Isigny, and Échiré.

Butter Tasting Recipe

Ingredients

Butter Selection

Method

Preparation

Gather Materials

Cut Butter Samples

Prepare Tasting Area

Taste the Butters

Discuss and Compare

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