(Entrees serve approximately 8 to 10 guests)
Roasted Pork Loin with Rosemary & Thyme Potatoes
Served on a bed of Braised White Cabbage, Onion, Carrots, Slab Bacon, and a touch of Garlic.
Classic French Beef Bourguignon:
Braised Beef, “Bourguignon style”. Marinated in Red Burgundy Wine for 24 hours with herbs and spices, then a slow cook braising with Bottom Mushrooms, Slab Bacon, and Caramelized Pearl Onions. (Prep time: 48 hours)
Top-Choice Sirloin $95.50
Top Round Beef $78.50
Traditional Beef Tenderloin “En Croûte” Wellington
Whole Beef Tenderloin, “Wellington style” (Traditionally served at Maxim’s de Paris). Wrapped and baked in a puff-dough crust and stuffed with Mushrooms Duxell with Foie-Gras Mousse (sometimes “truffle”). Served with a Madeira Sauce on the side. Chef Michel will carefully carve Tenderloin to be presented just before pick-up.
Chef Recommends: French Fresh Greens with Almonds and/or Romano Tomato à la Provencal with Garlic and Provencal Herbs as a side dish.
Market Price (average $145.00)
Maloiseau’s Traditional Cassoulet
This dish requires four days to prepare. Allow the chef to do his best!
1) Prepare the Duck Confit (curing of the duck)
2) Traditional Lamb Stew with Tomato, Garlic, and Chablis Wine
3) Braised Fresh Pork Loin with Herbs
4) Northern Beans Stew with Onion, Carrots, Garlic, Bacon, and Garlic Sausages. To be served in an earthen oven-proof dish and Gratin/Crust with Bread Crumbs.
Chef Comments: Does not need any other vegetable side dish.
(Place Order Minimum of 48 Hours Early)