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 even if the event is sold out and you need additional tickets, we will always try to accommodate most requests if we can.

Egift Cards available here

Current guests who enrolled our loyalty program can check their points here or if you want to join/enroll our program enrollment to our loyalty program

LQ Fooding@MaMaison, March 28

SCHEDULED FUTURE EVENT DATES (suspended pending directive from the state) HOWEVER WEEKEND PICKUP AVAILABLE AND LIMITED DELIVERY

we are running very seasonal menus, therefore we do not know the availability of all ingredients yet and the menu can change pending Availability at the market – quality, sourcing, and seasonal are our challenges…. Our produce and protein highly recommended from Apricot Lane Farms when ever possible and our own garden.
Butter Bordier Brittany France, Vegetables & Herbs by Apricot Lane Farms and our own garden whenever possible.

LQ @MaMaison “First of Spring Series 1.0”

beurre border demi-sel

Amuse : Duck “Confit” Spring Roll | Mints | Sichuan Demie

First Course
Uni and Quinoa Cremeux | Maine Lobster Achard | White Asparagus | avocado preserved lemon pico
2018 GLINAVOS PALEOKERISIO SPARKLING ORANGE WINE IOANNINA, GREECE

Second Course
last of the season Scallop with the roe | Lobster emulsion | ALF Carrot | Socca Crisp | Spring scented herbs
2012 , BENGOETXE, BEREZIA, GETARIAKO TXAKOLINA, SPAIN

Third Course
Wild Turbot | Miso “Paloise” | English Peas | Fava beans | ALF Green Garlic | ALF Sugar Snaps Tapioca Nage
2016, Viña De Martin, Ribeiro, Os Pasas Rodriguez Vazquez, Spain

Fourth Course
Sautéed FG | Braised Endive and ALF Leeks | Mango Ginger Compote
2017 CLOS CANARELLI ROSE, CORSE FIGARI, CORSICA, FRANCE

Fifth Course
DGR Pigeon | Beets | Ginger Vinaigrette | Morels
2014 VICENZIANA, BARBARESCO, TUSCANY, ITALY

Cheese Cart (extra)

Dessert
Pear Clafoutis Buckwheat Treblec Flour | Pistachio Anglaise | Cassis Sorbet

Cheese Cart

Selection of non pasteurized cheeses imported from France (up to 30 selections)
3 cheeses – $15   /   5 cheeses – $23    /   7 cheeses –  $30  
$5 for add’l Cheese / $5 for Truffle Honey / $3 Bordier butter 3 choices available

Cat sengsourichanh Sous-chef, Liting, Andrea, Franco, Ernesto, Sage, Armando, Imani, Jorge, Dennis, Anna, Jackie, Lyman, Seng, Ana

Suggested donation of $85 per person (food only) –  Wine pairing from Mission Wines Sommelier Chiara Shannon