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 email@example.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.
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
SCHEDULED FUTURE EVENT DATES
The Menu: ” Fall” October 18, 19 at Taix Library Room (18 SOLD OUT)
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.
Aperitif: Kir Dijon
amuse: Petit Gris Snails | Celery Root Polenta | Roasted Persimmon
CHANTERELLE | FROMAGE BLANC | SMOKED EEL | BLIS SMOKED CHAR ROE | UNI
Pickled Vegetables from our garden | Candied pecans brittle | seasonal herbs from ALF
DREW “SUR LA MER” MENDOCINO BRUT APPLE CIDER, CALIFORNIA
SCALLOP WITH THE ROE | BLUE CRAB ACHARD
Greens “Cailette” | Kimchi Nage
2018 PEPIERE MUSCADET SEVRE ET MAINE SUR LIE, LOIRE VALLEY, FRANCE
Morcilla | Roasted Mountain Rose apple | Cider emulsion
2018 PIGNIER “GPS” VIN BLANC D’ANTAN COTES DU JURA, SAVOIE-JURA, FRANCE
DEVILS’S GULCH RANCH QUAIL | QUINCE | FIG
Poached Fig | Brioche French Toast | Maple Syrup & Tonka Bean Reduction| Salsify
2016 ALEXANA “TERROIR SERIES” WILLAMETTE VALLEY PINOT NOIR, OREGON
FLANNERY WAGYU RIB CAP OF BEEF | SPINY LOBSTER
Sweet potato Mousse | Sichuan peppercorn | Spiny Lobster poached in bordier fennel butter
2017 TENSLEY “COLSON CANYON VINEYARD” SANTA BARBARA COUNTY SYRAH, CALIFORNIA
Macaron – Financier – Canelle
Passion Fruit Creme Brûlée Smear| Red Kuri Squash Ice cream and Pomegranate molasses| Cocoa nibs | Chocolate Green Yuzu Tart
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
6 Courses – Suggested donation of $84 per person (food only) – Wine pairing from Mission Wines Sommelier Chiara Shannon