Chef's Table in Montana

June-July-August-September 2009

This is my first newsletter since moving to the Flathead Valley last June! It's exciting to be starting my culinary business in this beautiful place. I've made great strides in selecting local purveyors who provide fresh seafood and fish from the Pacific Northwest, Alaska and the Atlantic; Montana Red Angus beef, Colorado lamb, local Farm-to-Market pork, Guinea Hen and milk-fed veal. For summer, fresh vegetables and fruits are a delight...all locally grown, of course! I've been working on some new summer recipes highlighting the best seasonal, fresh products. With a limited growing season here in Montana, great care is taken to feature what's best each week. With your taste buds tickled, gather your friends for a delightful dining event.

New England Clambake Season

(it's fast approaching!)
June-October

This a wonderful outdoor, get-down, have-fun, party catered in your backyard! Your party can be as few as 10 people and as many as 150 guests. There are three cost options for your clambake.

Traditional New England-style Clambake...$98.00 per person
Traditional New England-style Clambake with grilled herb-marinated free range chicken...$115 per person
Traditional New England-style Clambake with whole roasted Montana Angus beef tenderloin...$130.00 per person

For more information check out our Special Occasions page.

Chef's Table Summer Dinner Menu Offerings 2009

First Course: Soup(each month is different)

*Choose either the soup of the month OR our signature soup

June: Fresh Asparagus and Tarragon Soup with Flakes of Salted Cod
July: Sweet White Corn Soup with Little Crab Cake "soufflés"
August: Artichoke Soup with Artichoke Hearts, Marcona almonds and Mint Pesto
September: Lobster Minestrone

[or]

Chef's Table Baked Cream of Onion and Apple Soup with Gruyere Cheese and Calvados(always available in place of the monthly soup]

Second Course: [choose one]

Sautéed East Coast diver sea scallop with shallot-almond-caper topping, with Madeira-mirin glaze on a bed of mako-soba noodles
Fresh Alaskan halibut cheeks with Provencal-style Israeli couscous
Sweet local corn risotto with Chanterelles, spring onions, apple wood smoked bacon and fava beans
Gruyere cheese soufflés with proscuitto-chive cream sauce
Baked crispy Maryland lump crab cake with grilled pineapple salsa and spicy butter sauce
Caramelized onion and tomato tart with goat cheese and fennel salad
Gulf shrimp de Joghne: butter compound of shallots, tarragon, cayenne, and lemon juice with fresh breadcrumbs and Sherry wine. Served with creamy white truffle oil polenta.
Seared foie gras with Port, figs, and frisee ($10 per person supplement)
Olive bruschetta with lemon aioli, heirloom tomatoes, fava beans, fresh ricotta and 18 year old balsamic vinaigrette(limited availability)
Baked wedge of brie with tomatillo salsa, roasted garlic, and focaccia bread
Maine lobster crepe with fresh carrot-ginger emulsion
Seared Grade 1 Ahi tuna paillard with verbena Israeli couscous, tomato vinaigrette, and lobster gelee.

Intermezzo: [chef's choice]

Third Course: [choose one]

Marinated Montana Angus double rib-eye steak with Chimichauri sauce, creamed English Stilton spinach and spring onion-garlic mashed Yukon potatoes
Parmesan crusted breast of guinea hen with a creamy fondue of tomatoes and artichokes
Poached wild Copper River salmon Provencal: baby artichokes, Nicoise olives, capers and fresh tomato confit with basil pesto
Montana angus filet mignon with English Stilton crust, European béarnaise and Port wine reduction and Yokon potatoes sablee
Grilled Grade 1 Ahi tuna tournedos wrapped in pancetta and served with chanterelles and fava beans in a 20 year old Spanish sherry vinegar sauce. Accompanied by wasabi mashed Yukon potatoes
Herb crusted rack of Colorado spring lamb with eggplant, tomato and goat cheese tart with rosemary sauce
Hard cider brined Farm-to-Market pork loin with braised bacon-pomegranate molasses with pistachio relish. Served with shaved Brussels sprouts and cider jus.
Grilled Montana Angus beef tenderloin (Chateaubriand-style) Henry IV with sauce béarnaise. Served with English peas-Française stuffed in a beefsteak tomato, and black truffle mashed Yukon potatoes.
Classic veal Oscar: paillard of veal, asparagus, Alaskan king crab meat, sauce béarnaise, and smashed Yukon potatoes
Chilean Sea Bass fillets baked in parchment with fennel-truffle sauce. Served with braised Belgian endive and truffled polenta
Montana Angus New York double entrecote and creamed morels with aged Madeira on toasted brioche. Served with Alsatian potato gratin and roasted asparagus
Pan roasted wild Copper River salmon, potato-bacon-watercress cake, shaved apple and fennel salad, cider sauce and mustard vinaigrette

Fourth Course: Artisan salad (chef's choice)

Fifth Course: (choose one)

Classic yellow peach tart tatin with homemade cinnamon ice cream
Individual Valrhona chocolate lava cakes with fresh strawberry coulis
Individual apricot soufflés with fresh strawberry-raspberry coulis
Classic crème brulee with mixed stewed berries
New Orleans bananas foster with homemade vanilla bean ice cream
Summer berry pudding: layers of stewed summer berries and homemade sweet butter bread topped with homemade vanilla bean ice cream

Individual Grand Marnier soufflés with chocolate caramel sauce

All desserts include chocolate dipped strawberries and assorted cookies

Once you've designed your menu, I would be glad to offer suggestions on wine pairing. My knives are sharp and pots are ready to travel to your home. I look forward to hearing from you to get the party started!

Minimum of 6[six] people required.

Five course sit-down dinner with hors d'oeuvres...$150.00 per person

Servers or kitchen helpers are an additional charge.