JOURNEY 01
THE FRENCH
COUNTRYSIDE
Slow braises, good wine, butter and the ease of a farmhouse table.
This is French cooking at its most generous—not precious or overly formal, but rooted in long meals, good ingredients and dishes made to be shared.
Think deeply braised beef, roast chicken, warm tarts, good cheese and vegetables cooked simply and well. Familiar enough to feel welcoming, with just enough French technique to make the table feel like an occasion.
CLASSIC · $38 PER GUEST
ELEVATED · $45 PER GUEST
Family-style at heart. Plated when the occasion calls for it.
[ BUILD YOUR FRENCH TABLE ↓ ]
FOR THE TABLE
STAY AWHILE
Not everything needs to arrive on a tray. Our grazing boards give guests somewhere to gather during cocktail hour—generous, unhurried and shaped around the character of the French Countryside.
Charcuterie Française
A little corner of the French market.
A generous spread of French-inspired cured meats, pâté and traditional accompaniments, arranged with cornichons, mustard, preserves and bread. Savory, rustic and built for guests to graze as they arrive.
Fromage Board
The cheese course, moved to cocktail hour.
A considered selection of soft, aged and blue cheeses served with fruit, preserves, nuts and bread. Familiar enough to invite everyone in, with enough variety to make the board feel distinctly Frenc
SLOW COOKING.
GENEROUS PLATES.
This is where the French Countryside really becomes itself: braises, sauces and dishes that reward time rather than complication.
ONE LAST FRENCH INDULGENCE.
The French Countryside ends with classics: caramelized fruit, custard, chocolate and wine. Choose the sweet ending that belongs at your table—or let your wedding cake take its place.
Coq au Vin
The definitive French farmhouse dish—chicken slow-braised until tender and deeply flavored.
Beef Bourguignon
Tender beef braised for hours in red wine until rich and falling apart.
Braised Pork Shoulder, Dijon Cream
Slow-braised pork blanketed in a silky, tangy mustard cream sauce.
Blanquette de la Mer
A gentle seafood take on the classic French white stew, delicate and comforting.
Pommes Purée
Silky whipped potatoes enriched with butter, cream and roasted garlic.
Ratatouille
Provence's classic stewed summer vegetables, simmered until tender.
Haricots Verts Amandine
Crisp green beans tossed in nutty brown butter and toasted almonds.
Garlic Herb Roasted Fingerling Potatoes
Roasted until crisp outside and tender within, finished with garlic and fresh herbs.
Tarte Tatin
The classic French upside-down tart, baked until the apples turn deep amber and caramel-soft.
Crème Brûlée
Silky vanilla custard beneath a crackling, torched sugar crust.
Chocolate Mousse
Rich, airy French chocolate mousse, light in texture and deeply chocolatey.
Poached Pear, Red Wine & Spice
A whole pear gently poached until tender, stained deep red by spiced wine.
CLASSIC · $38 PER GUEST
One starter · One main · One accompaniment · One dessert
ELEVATED · $45 PER GUEST
Two starters · Two mains · Two accompaniments · Two desserts
Signature Canapés · $4 each
Premium Canapés · $6 each
Grazing Display · $15 per guest
DOES THIS FEEL
LIKE YOUR TABLE?
You don't need to arrive with every dish chosen. Tell us what you're drawn to, who you're gathering and how you imagine dinner feeling. We'll help shape the French Countryside around your celebration.
01 THE WELCOME
BEGIN WITH SOMETHING SMALL.
Cocktail hour can begin with a few passed bites, a table of French cheese and charcuterie, or a little of both.
SIGNATURE CANAPÉS · $4 EACH
Chèvre, Fig & Walnut Endive Spears
Crisp endive with creamy goat cheese, sweet fig and walnut.
French Onion Croustades with Comté Melt
All the richness of French onion soup in a warm, crisp bite.
Ratatouille & Tapenade Tartlets
Tender Provençal vegetables and olive tapenade in a delicate pastry shell.
Roasted Beet & Pistachio Tartlets
Sweet roasted beet with pistachio in a crisp tart shell.
Brie, Apple & Rosemary Pinwheels
Creamy Brie, apple and rosemary wrapped in flaky pastry.
02 TO START
SETTLE INTO
THE TABLE.
The first course sets the pace: something cool and delicate, something fresh, or something warm from the oven.
Vichyssoise
A silky chilled potato and leek soup.
Endive & Roquefort Salad
Crisp, slightly bitter endive balanced by sweet pear and bold blue cheese.
Heirloom Tomato Tarte Tatin
A savory upside-down tart with tomatoes caramelized into buttery pastry.
Whipped Fromage Blanc au Miel et aux Figues
Light whipped cheese with warm honey and blistered figs.
03 THE MAIN COURSE
04 FOR THE TABLE
SOMETHING
ALONGSIDE.
The supporting dishes are deliberately uncomplicated: potatoes, vegetables, butter and herbs—the things that catch a little sauce, get passed around the table and quietly make a braised main feel like a complete supper.
05 THE FINISH
06 BUILD THE JOURNEY
MAKE IT
YOUR TABLE.
The French Countryside gives you the point of view. From there, choose how much range you want the table to hold.
PREMIUM CANAPÉS · $6 EACH
Beef Tartare on Crispy Fingerling Chips
Hand-cut seasoned beef served over a crisp potato chip.
Prosciutto-Wrapped Prawns with Espelette Aioli
Prawns wrapped in prosciutto with a gently spiced French pepper aioli.
Braised Pork Belly & Dijon Slaw Sliders
Rich pork belly with bright mustard slaw on a small roll.
Seared Duck Breast & Cherry Gastrique Bites
Tender duck with a sweet-and-tart cherry sauce.
Duck Rillettes & Cornichon Brioche Wafers
Slow-cooked duck spread over toasted brioche with sharp little pickles.