LQ Fooding@MaMaison Supper Club - December 28, with "Matthew Biancaniello"
Northeast Los Angeles, Los Angeles, CA, US
6 black truffle food courses and 6 cocktail pairings IS INCLUDED IN THE TICKET PRICE - FOR MORE INFO PLEASE EMAIL US LQ@bistrolq.com - also a 20% service charge will be due the day of the event (either in cash or credit card) - 20% SERVICE CHARGE IS NOT INCLUDED IN THE TICKET PRICE. FULL CHEESE CART WILL BE AVAILABLE AT EXTRA COST
General Information about your ticket:
* There are no refunds or exchanges for the tickets. All ticket sales are final. This ticket is like a ticket to a concert, theater show, or sporting event.* Tickets can be transferred to another guest, but they cannot be resold beyond face value (which in many states is illegal). If you do need to transfer your tickets to someone else, please let us know so that we can change your ticket with the new information
General Information about this event and what you are getting:
* Address for the event will be sent to you with our final invitation on the Thursday prior the event with final start time.* menu (when ever possible can be emailed to you ) but no substitutions - thank you
* 6 cocktails By Matthew Biacaniello (email us for more information).
* This is in a Private home in Highland Park
- No dress code
MENU <<<<<<<SAMPLE>>>>>>>> not final
LQ@MaMaison - from the market
we are running very seasonal menus, therefore we do not know the availability of all ingredients yet and the menu can change pending Availability at the market - quality, sourcing, and seasonal are our challenges…. Our produce and protein highly recommended from Apricot Lane Farms when ever possible and our own garden.
Aperitif: Kir Cassis de Dijon
Santa Barbara Uni | Yuzu Ranch Dressing | Chanterelle Crudo | Nori Crumble | Chanterelle Consomme | Garbanzo Panisse
Spot Prawns | Caviar de Sologne
Chawan Mushi | Spot Prawn | Lardo | Caviar de Sologne
Wild Turbot | Cannabis Santa Barbara Petit Gris Snails Ravioli | Tsatoy mustard | Black Truffle Nage
Rib eye cap | Foie Gras
Squid Ink Emulsion | Celery Root, Cauliflower & Quince Risotto | Crosnes in XO | Truffle squid ink tuille
Wild Scottish Pigeon
served rare | Date Puree cumin | Huckleberry Compote | braised butter nut squashes | Persimmon chips
Pandam warm madeleines - orangette - and Bordier Vanilla Butter
Apple Gratin hazelnut Praline rose | egg nog ice cream | apple cider nage