An Intimate Affair

Not all of our business comes from large weddings and huge affairs. Some of the catering we do is for a small dinner party and more intimate affairs. Such is the case in the elegant sit down French dinner party we did last week. The dinner was for a close gathering of 14 people at a private home in Palos Verdes Estates. Our staff dressed as a French Butler opened the door for guests as they arrived.

The first hour everyone sipped on Champagne in the formal sitting room as we passed out the hors d’oeuvres.

PROVENCAL VEGETABLE TART
Savory Tart with Tomatoes, Garlic, Onions, Zucchini, Eggplant,
Bell Peppers, Fennel & Basil With Herbs de Provence

SPOONS OF SOFT POLENTA
Topped with our Maple Glazed Duck
Finished with our Caramelized Onion Confit& Chives

TUNA TARTARE CONES
Served in a Miso Sesame Cone
Toppedwith Creamed Wasabi and Sesame Seeds

MELON PROSCUITTO
Fresh Melon Wrapped with Thinly Sliced Prosciutto

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After the cocktail hour, guests were escorted to the formal dining table where the five course meal was served.

FIRST COURSE
DEMI WILD MUSHROOM BISQUE
Served with artisan rolls and butter

SECOND COURSE
LUP DE MER
Brushed with Roasted Garlic, Topped with Nicoise Olives, Dill & Capers
Accompanied with Braised Petit Pois, Artichoke Bottoms & Baby French Carrots
Finished with a Citrus Burre Blanc

THIRD COURSE
SOUS VIDE FILET MIGNON
With Mediterranean Spices and Sea Salt
Finished With Bearnaise Sauce
Paired With a U-10 Shrimp Parsaillad
With Lemon, Garlic and Parsely
Petite Gruyere & Caramelized Onion Potato Tower
Accompanied with Roasted Purple Cauliflower

FOURTH COURSE
FRENCH CHEESE BOARD
Triple Cream Brie, Comte & Chevre
Paired with a Pipette of Varietal Honey & a Petite Herb Salad
Accompanied With Fresh Fruit & Nut Garnish

FIFTH COURSE
JOI DE VIVRE – Dessert
VANILLA BEAN CREME BRULEE
Accompanied With Fresh Whipped Cream & Wild Berries