LQ “Foodings”

Our “fooding” events combine unique culinary offerings and art inspired beautiful seasonal ingredients – creating a one-of-a-kind event each time. The Chef cooks what he wants, @MaMaison provides the atmosphere, service, the floral garden in the summer, winter months a cozy fireplace, and the entire team lends verve and style to each event. Watch BRAVO TV.COM “getting off the menu” Season 2 Episode 5 for what to expect at our Fooding events.

LQ@MaMaison Supper Club Tickets available, contact us at lq@bistrolq.com if you need help on selecting your tickets/dates if the event is sold out or you need additional tickets, we will always try to help if we can.

LQ Fooding@MaMaison, April 20
LQ Fooding@MaMaison, April 21
LQ Fooding@MaMaison, April 27
LQ Fooding@MaMaison, April 28
LQ Fooding@MaMaison, May 4
LQ Fooding@MaMaison, May 5
LQ Fooding@MaMaison, May 11
LQ Fooding@MaMaison, May 12
LQ Fooding@MaMaison, May 13

  • Friday, April 20, 2018 @7.30pm Aperitif, 8.00pm Dinner SEAFOOD (SOLD OUT)
  • Saturday, April 21, 2018 @6.45pm Aperitif,  7.15pm Dinner SEAFOOD (SOLD OUT)
  • Wednesday, April 25, 2018 @7.30pm Aperitif, 8.00pm Dinner (SOLD OUT)
  • Friday, April 27, 2018 @7.30pm Aperitif, 8.00pm Dinner SEAFOOD
  • Saturday, April 28, 2018 @6.45pm Aperitif,  7.15pm Dinner SEAFOOD (3 tix left)
  • Friday, May 4, 2018 @7.30pm Aperitif, 8.00pm Dinner SEAFOOD
  • Saturday, May 5, 2018 @6.45pm Aperitif,  7.15pm Dinner SEAFOOD
  • Friday, May 11, 2018 @7.30pm Aperitif, 8.00pm Dinner (4 Tickets left)
  • Saturday, May 12, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Sunday, May 13, 2018 @ Mother’s Day Brunch
  • Friday, May 18, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, May 19, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Friday, May 25, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, May 26, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)

The Menu: ” Seafood” April 20, 21  back to the Garden

Aperitif: Kir


Vegetables & Herbs by Apricot Lane Farms and our own garden whenever possible
Trays are served with “Bordier butter”, Lemon, horseradish, American cocktail sauce, French cocktail sauce, shallots in vinegar, house made mayonnaise. Pain de Seigle is homemade by LQ team, other breads by Bread Lounge
we are dedicated to providing you with the freshest seafood product available and will whenever possible source local ingredients. thank you for your understanding when popular items are not available due to weather, season and other issues that mother nature dictates so last minute changes can happen to menu then we will find a substitution)

1st Course
Spot Prawns
Toast Dungeness Crab Rouille
2nd Course
Scallops Ceviche Tostada
Haddock Brandade

3rd Course
Pink Scallops Spicy Curry
Clam Chowder cup

4th Course
Manilla Clams Chorizo and Epazote
1/2 Soft shell cab
Grilled Monterey Bay Squid

5th Course ,Tower
oysters (Variety selection sample) | Langoustines | Mussels in Escabeche
spicy Octopus | “Bouquet Shrimp” | little neck | Crayfish
crevette grise uni shot |  2 oz Bigorneaux
Gambas Carabineros | sea urchin Hokkaido |
Alaska King Grab Legs | cherry stone clams | Maine Lobster
Abalone | Rock Crab | Spider Crab | Santa Barbara sea Urchin | blood clams

Pre Dessert
Financier – orangette – Macaron

Coconut and white chocolate Cheese cake | Salted Caramel | Matcha Meringue | Passion Fruit Smear | Timut and Madagascar Black Peppercorn ice cream

Cheese cart (Extra)

Cheese selection

Martha Izquierdo assistant-chef, Franco Lossio Assistant-Chef, Lisa Fang Host, Cat sengsourichanh assistant-chef, Liting and Andrea

6 Courses – Suggested donation of $75 per person (food only)