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We invite you on a journey with our team
who will guide you through finishing and plating your meal.

Bon appétit!

Your Tools for Success

Offset Spatula or Butter Knife

Tweezers or Chopsticks
Small Saucepan

Fine Sieve

A few notes before you begin...

Place all items in the refrigerator if not being enjoyed immediately. We recommend preparing your menu on the evening that you pick up, but your items will keep in the refrigerator for up to 24 hours. Please leave out the tart shell in its individual container.

Once you begin...

Remove the butter from the brioche box (#5). Place on a plate to soften.

Next, pre-heat your oven to 350F.

We suggest you plate 1-5 together so there is no pause between eating each course:

1 - Kir Breton (Parties of two will receive one full jar, parties of three will receive one and a half jars)

2 - Caviar Tart

3 - Leeks Vinaigrette & Oyster Emulsion

4 - Crab Tartare 

5 - Brioche

Move on to your final courses...

6 - Trout Mousse
(Warmed in the oven for 8 minutes at 350F. If your trout mousse is not already in an aluminum container, please transfer to a sheet pan and heat in oven as instructed. )

7 - Dessert

8 - Cheese (Optional supplement, to be enjoyed before dessert)