Putting together a menu for a small dinner late this coming summer for a gentleman who donated dinner for eight guests at his home to be cooked by a French trained chef (me). We’ll be pairing French wines and the guests will be singing French songs to accompany the evening’s fare! Should be a fun night 🙂
 French DinnerÂ
- Amuse bouche
Pâte à Choux puffs with parmesan and thyme and baked mushroom caps with almonds and tarragon
- Appetizer
Seared sea scallops Provençale with yellow and red heirloom tomatoes, parsley and basil served with crostini brushed with extra virgin olive oil and sea salt
- Soup
French onion soup (per Terry’s recipe)
- Salad
Baby field green salad with Escoffier’s classic Dijon mustard champagne vinegar vinaigrette
- Seafood entrée
Seared halibut with citrus and fennel salad with julienne radishes and warmed cous cous with roasted sweet peppers
- Sorbet course
- Pork entrée
Bacon and goat cheese stuffed pork tenderloin with an apple au jus with herbs d Provence, roasted fingerling potatoes and sugar snap peas
- Dessert
Artisan cheese plate with fresh fruit and Say Ciao! chocolate truffles- served family style