Sample Menus

The proposed French menus focus on local fresh seasonal food, with menus designed to teach and inspire each participant, as well as provide delicious enjoyment.

Currently in season and available at local farmers' markets: pumpkins, winter squash, spinach, winter greens, collards, beets, turnips, cilantro, lettuce, apples. The menus below include many of these locally produced items, as well as festive holiday recipes.

Menu 1
Velvety Chile Lavender Potato Soup
Mushroom & Spinach Stuffed Chicken Breasts with Chardonnay Sauce
Classic Parisian Apple Tarte-Tatin

Menu 2
Spinach & Winter Greens Tart
Salmon en Papillote with Beurre Blanc
Floating Islands & Crème Anglaise

Menu 3
Spiced Winter Squash Soup with Homemade Crème Fraîche
Beef Tenderloin wrapped in Puff Pastry
Festive Lemon Spumante

Menu 4
Traditional Caesar Salad
Provençal Roast Leg of Lamb with Port Wine Sauce
Chocolate Lavender Tart

Menu 5
Cruditiés & Goat Cheese Dip
Classic Beef Burgundy
Profiteroles with Vanilla Cream & Chocolate Glazing

Back to Private Cooking Parties

Top

Visit the regularly scheduled Class calendar for more menu ideas.

Contact Karen for more proposed menus.

________________________________________________________