Pop Up Dinners

 

 

A DELICIOUS EVENT CREATED ESPECIALLY FOR YOU!

Sometimes in life you turn a corner and find an unexpected surprise. Chez Montier’s seasonal Pop Up Dinners are exactly that --- a delightful, dining experience that celebrates friendship, love or both! Chef Juan Montier designs his menus based on a theme that lends itself to imaginatively highlighting both food and floral décor. Immerse yourself in the culinary delights of Chez Montier's Pop Up Dinner Menus below!

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2017 Valentine's Day Pop-Up    

 

POP UP DINNER GUEST

Thank you Chez Montier for an amazing Valentine's Day pop-up experience! Always so nice to try something different and this did not disappoint. From the beautiful and delicious seven courses, the specialty cocktails and the company at our table, we had an amazing night of love, food, and, fun!

                                                                                                                                                                                              Mo I., Radio Personality, WHUR-FM


 The 2017 Valentine's Day Menu…

@Bloomingdale's

February 14, 2017

            “Japan”          

Themed Beverages

“SEELBACH”

NIKKA’S MALT WHISKIES, SPARKLING WATER,

ORANGE LIQUEUR AND BITTERS

 

UNFILTERED COLD “SAKI-TINIS”

WITH FRESH LEMON AND GRATED GINGER

GARNISHED WITH SHREDDED DIKON

 

First Course-Openers and Aperitif

BEEF NEGIMAKI WRAPPED SCALLIONS

DRIZZLED WITH SWEETENED SOY SAUCE

 

BAY SCALLOP SPOONSFUL MARINATED

WITH UNFILTERED SAKI AND MIRIN

TOSSED WITH FRESH SCALLIONS

AND A HINT OF WASABI

 

MISO BRAISED PORK BELLY ATOP

STICKY RICE DRIZZLED WITH ROASTING

JUS AND GARNISHED WITH A

CRYSTALLIZED GINGER AND PEACH COMPOTE

 

Second Course-Soup

 

SNOW CRAB CLAWS, TOFU AND MIZUNA

(JAPANESE SPIDER MUSTARD GREEN)

IN A DASHI GARLIC BROTH

 

Third Course-Salad

 

SHISO SALAD WITH “SAKU” BLOCK TUNA LOIN

MARINATED JAPANESE VEGETABLES

AND SUGAR SNAPPED PEAS

DRIZZLED WITH A RED MISO VINAIGRETTE

TOPPED WITH SHAVED BONITO

 

Fourth Course-The Palette Cleanser

 

HONEY SWEETENED GINGER

AND ELDERFLOWER GRANITA

TOPPED WITH A FROZEN BLACKBERRY

 

Fifth Course-Main

 

SHAOXING WINE MARINATED AND MESQUITE

GRILLED BEEF TENDERLOIN

AND

WHITE MISO MARINATED AND BLACK

TEA SMOKED BLACK COD FILLET

WITH A SHIITAKE MUSHROOM,

BROWN BUTTER SAUCE

 

SOBA NOODLES TOSSED WITH GINGER,

SESAME SEED AND SOY SAUCE

WITH CHARRED JAPANESE EGGPLANT

 

Sixth Course-Dessert

 

WHITE CHOCOLATE COATED

BLACK TRUFFLE GANACHE, DUSTED

WITH “MATCHA” GREEN TEA POWDER

AND GARNISHED WITH POACHED LYCHEE FRUIT

 

 

2016 Leadership Atlanta Pop-Up    

The 2016 Atlanta Leadership Class Menu…

@Symposium Wines

October 22, 2016

Themed Beverages 

“SAINT CITRUS COSMOPOLITAN”

VODKA, FRESH GRAPEFRUIT

AND ORANGE JUICE, MELLON BALSAMIC

VINEGAR AND SAINT GERMAINE

 

“THE ROOSEVELT”

JAMAICAN DARK RUM, DRY VERMOUTH,

FRESH ORANGE JUICE

AND ORANGE BALSAMIC VINEGAR

 

First Course-Openers and Aperitif

Passed Appetizers

WILD MUSHROOMS DUXELLE SPOONSFUL WITH

PARMESANO REGGIANO MOUSSE

TOPPED WITH CRUNCHY POTATO GAUFRETTE

 

SEARED TUNA WITH CAPER AND OLIVE

TAPENADE TOPPED WITH CRISPY FRIED GARLIC

SERVED ON A THIN RICE CAKE

 

CRAB “FINGERS” DIPPED IN A SPICY ROUMALADE

SAUCE WITH WHITE BALSAMIC VINEGAR

SPRINKLED WITH CILANTRO

 

Second Course-Salad

DECONSTRUCTED WALDORF SALAD

WITH ARTISAN LETTUCE, GRANNY SMITH APPLES,

WHITE GRAPES AND TOASTED CARAMELIZED

PECANS, DRIZZLED WITH A LEMON AIOLI EMULSION

 TOPPED WITH A POACHED LOBSTER CURL

 

Third Course-The Palette Cleanser

BASIL, HONEY, LIME AND

JUNIPER BERRY GRANITA

 

Fourth Course-Main

MESQUITE ROASTED TENDER AND UNCTUOUS

BEEF SHORT RIBS WITH A PORCINI MUSHROOM JUS

WITH RICOTTA AND HERB GNOCCHI AND TURNED CARROTS

OR

MESQUITE ROASTED SALMON WITH

A PORCINI MUSHROOM JUS WITH RICOTTA

AND HERB GNOCCHI AND TURNED CARROTS

 

Fourth Course-Main

JAMAICAN SPICED RUM MACERATED

 PEACHES AND GINGER TARTLET

WITH A COCONUT RUM INFUSED COCONUT CREAM 

 GARNISHED WITH A FRESH BLUEBERRY

 

 

2016 SPRING FLING POP-UP

The 2016 Spring Fling Menu…    

@Symposium Wines

March 26, 2016

Themed Beverages 

CHAMPAGNE AND LIMÓNCELLO COCKTAIL

WITH A CRYSTALLIZED LEMON CURL

 

“NOR'EASTER” BOURBON, LIME JUICE,

MAPLE SYRUP AND GINGER BEER

 

First Course-Openers  

CREAMY “DEVILED” EGGS

WITH SMOKED CURED SALMON

 

TERRINE OF FOIS GRAS WITH FIG JAM

SPOONSFUL, TOPPED WITH SHALLOT CRÈME

AND CRYSTALLIZED POACHED FIG

 

SPRING CORN PUDDING TOPPED

 WITH COLOSSAL LUMP CRAB

AND PARMESAN CHEESE

 

Second Course-Soup

GINGER AND JUNIPER BERRY

CARROT SOUP WITH ROASTED CARROTS

TOPPED WITH DUCK CONFIT

 

Third Course-Salad

WHITE AND GREEN ASPARAGUS

AND GREEN PEAS ON BABY ARUGULA

TOPPED WITH “SAGA” BLUE CHEESE

WITH A BASIL OLIVE OIL  

 

Fourth Course-Palette Cleanser

CLASSIC HONEY SWEETENED,

LEMON, MINT AND GINGER GRANITA  

 

Fifth Course-Main-One 

QUINOA AND ONION WITH

ROASTED BABY ARTICHOKES  

 

Sixth Course-Main-Two 

 “HERBS DE PROVENCE” ENCRUSTED

MESQUITE GRILLED LAMB SHANK

WITH ROASTED ONION AND FENNEL

 

Seventh Course-Dessert

DECONSTRUCTED “STRAWBERRY SHORTCAKE”

WITH LAVENDER FLOWER HONEY CREAM

MOUSSE AND CHAMBORD MACERATED

STRAWBERRIES GARNISHED WITH

TOASTED POUND CAKE CUBES 

 

2016 VALENTINE'S DAY POP-UP

 

The 2016 Valentine's Day Menu…     

@ Tech Square Labs

    February 14, 2016

Themed Beverages

LILLET, ROSEWATER AND RUM COCKTAIL GARNISHED

WITH EDIBLE FLOWERS

“THE BAL-DE” WITH 25 STAR WHITE BALSAMIC

VINEGAR AND DEWAR’S WHITE LABEL

 

First Course-Openers and Aperitif

BRAISED PORK BELLY WITH A SOUR

APPLE AND CRYSTALLIZED GINGER

RELISH TOPPED WITH CRISPY FRIED APPLE CHIP

GRILLED WHITE ASPARAGUS WITH

TUSCAN HERB CHIMICHURRI

 

INDIAN CURRIED MINI SHRIMP SPOONFUL

WITH BLONDE RAISINS

TOPPED WITH CORIANDER AND FRIED GARLIC

 

Second Course-Soup

CREAMY LOBSTER BISQUE DRIZZLED WITH

WHITE TRUFFLE OLIVE OIL TOPPED WITH

GRILLED LOBSTER MEDALLION  

 

Third Course-Salad

ORGANIC ROMAINE ROSETTE DRIZZLED WITH

A CLASSIC CESAR DRESSING TOPPED WITH PARMESAN WEDGE

AND WHITE ANCHOVIES WITH SOURDOUGH CROUTONS

 

Fourth Course-The Palette Cleanser

LIGHTLY HONEY SWEETENED BLACK BERRY,

GINGER AND ELDERFLOWER GRANITA

 

Fifth Course-Main-one

VEGAN CREAMY WILD MUSHROOM BARLEY RISOTTO

TOPPED A SAUTÉED MUSHROOM MEDLEY

 

Sixth Course-Main-two

MESQUITE ROASTED RACK OF LAMB

WITH POACHED FIGS AND CARAMELIZED ONION COMPOTE

DRIZZLED WITH A SWEET VERMOUTH

AND BALSAMIC VINEGAR REDUCTION

 

Seventh Course-Dessert

CHOCOLATE ESPRESSO RICOTTA PANNA COTTA

IN A CHOCOLATE TUXEDO DESSERT CUP SPRINKLED

WITH BUTTERY CARAMEL TOFFEE