Intimate Dinners

Are you looking for a more intimate dinner party?  Look no further than Les Marguerites.  We specialize in dinners for guests of two to ten.  This is the perfect size to not only enjoy the food but your guests as well.  A few reasons to celebrate:

  • Birthdays
  • Anniversaries
  • Holidays
  • Just Because
  • and so much more

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Need menu ideas, see below for sample three-course, five-course or multi-course

Three-Course Sample Menus

Watermelon Salad
Red Onion, Mint, Fennel and Balsamic

Roasted Chicken Breast
Shallot Jus, Braised Seasonal Vegetables

Vanilla Crème Brûlée
Fresh Berries

Prosciutto & Peaches
Hazelnut, Tarragon, Olive Oil

Pork Loin
Fried Green Tomato, Buttered Grits, Pan Jus, Micro Green Salad

Strawberry Shortcake
Crème Chantilly, Macerated Strawberry, Vanilla

Crudités
Fried Artichoke, Poached Pearl Onion, Pickled Radish, Peas, Pine-nut Bagna Couda

NY Steak
Pepper, Red Wine Reduction, Carrots, Potato

Raspberry Ganache
Chocolate, Raspberry Jus, Vanilla Tuile, Raspberry Dust

Five-Course Sample Menus

Asparagus Salad
Orange, Fennel, Feta, Kalamata Olive, Pine-nut, Champagne Vinaigrette

Tuna Crudo
Avocado, Lemon, Kiwi, Olive Oil

Chicken Breast
Mustard, Garlic, Parsley, Yukon Potato, Wild Mushroom

Roquefort Cheese Cake
Grilled Nectarine, Caramelized Onion, Red Wine Gastric

Lemon Vol Au Vent
Lemon Cream, Puff Pastry, Berries

Seafood Risotto
Clam, Shrimp, Calamari, Saffron, Tomato, Summer Peas

Beet and Fig Salad
Grilled Fig, Spinach, Golden Beet, Chive, Goat Cheese

Grilled Halibut
Orange Reduction, Pistachio-Olive Relish

Manchego
Poached Apricot Puree, Frisée Salad, Prosciutto

Lava Cake
Warm, Gooey Chocolate Cake with Vanilla Crème Anglaise and Berries

Confit Byaldi
Roasted Vegetable Stew, with Yellow Pepper-Fennel Broth

Arugula and Salmon
Peppery Arugula, Grilled Salmon, Grapefruit, Champagne Vinaigrette

Filet Mignon
Garlic, Thyme Basted Filet with Glazed Carrots, Creamy Potato and Mushroom-Red Wine Sauce

Burrata
Beets, Tomato, Sweet Pea Emulsion Basil Oil

Poached Apple Tart
Crème Anglaise, Orange Tuile Cookie

Multi-Course Sample Menus

Clam Benedict
Toasted Brioche, Clams, Pancetta and Hollandaise

Lobster Salad
with Mango, Fennel and Chive

Beet Caprese
Roasted Golden Beet with Creamy Burrata Cheese, Herbal Puree and Basil Oil

Pan Seared Sea Bass
with Orange Reduction and Green Olive & Pistachio Relish

Veal Tomahawk Chop
Garlic and Thyme Basted Veal Chop with Fingerling Potatoes, Fried Green Tomato and Poblano-Ginger Demi glace

Blue Cheese Cake
Point Reyes Blue cheese, Poached Apples, Caramelized Onion and Champagne Apple Syrup

Dessert Duo
Opera Cake and Lemon Vol-Au-Vent

Vegetable Terrine
Creamy Layers of Root Vegetables surrounded by Swiss chard,
with Celery & Parsley Salad with Champagne Vinaigrette

Autumn Tomato Salad
Heirloom Tomatoes & Cucumber Salad with Toasted Brioche & Basil Oil

Garlic Roasted Pumpkin Empanada
Organic Red Kabocha Squash Empanada with Guajillo Almond Cream

Raviolo di Uovo
Hand Made Pasta filled with Egg Yolk, Spinach & Ricotta

Redhawk
with Williams Farm Genovese Figs & Micro Herb Salad

Peach Tart
Chardonnay Poached Peaches with Browned Butter Filling

Mignardise
Chocolates, Spiced Nuts & Crème Brûlées

Crudités Fried Artichoke, Potato and Radish with Pine-nut Bagna Couda

Roasted Beet Salad
Yellow and Red Roasted Beets, Feta Cheese, Beet Greens with Champagne Vinaigrette

Belly and Ribs
Slow Roasted Pork Belly, Glazed Rib & Onion Compote

Filet Mignon
Garlic and Thyme Roasted Beef Filet Mignon, Mashed Rutabaga with Wild Mushroom Sauce

Point Reyes Blue Cheese Cake
Point Reyes Blue Cheese, White Wine Poached Pear, Caramelized Onion with Balsamic Gastric

Lemon Tart
Lemon Sorbet and Blueberries Pumpkin Bread Pudding Pumpkin & Pecan Bread Pudding with Maple Syrup

Mignardise
Chocolates, Spiced Nuts & Crème Brûlées
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