Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we…

  • 16/02/2018

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

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Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble

Menu for this weekend (getting our first Spiny Lobster!!! and Wild Goose from Canada hunted by us) – the wine selections are pretty awesome and we hope to see you at MaMaison soon. The only tickets that are available right now are October 13th and November 17th – Also a few tickets left for our White truffles extravangaza November 10th, we also have a few Cassoulet dates left – We will release December dates celebrating Black Truffles month in a few days, sorry about the delay. For more info/tickets/menu go to www.bistrolq.com/lq-foodings
Aperitif: Kir Cassis de Dijon
1st Course
Chanterelles
Santa Barbara Uni | Yuzu Ranch Dressing | Pacific oyster & gingered“pied de Veau” | Smoked Ikura | Nori Crumble
2015 Champalou, Vouvray, Loire, France
2nd Course
1st of the season Pacific Lobster
Lobster and wild Mushrooms Consommé | Maine Lobster Cabbage Roll | | Nameko | Last of the peppers from the garden | Basil
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France
3rd Course
Red Gunard
Apples from Apricot Lane farms | Morcilla | Leeks Fondue | Tonka scented tonka Apple cider Nage | homemade Kimchi
2016, “Meyer Fonne”, Gentil, Alsace, France
4th Course
Rib eye cap & Foie
Squid Ink Tuille | | Squid Ink Emulsion | Celery Root & Quince Risotto | Brussels Sprouts in XO
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France
5th Course
Wild Goose
Gizzard | Cocks Comb | Chocolate Glazed Roasted Pecans | Huckleberry Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France
Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter
Dessert
fig Tatin Meringue | Red Kuri squash Ice Cream | Praline Mascarpone | Coffee Chips | Cinnamon Crumble