Chez Montier

“I believe, the most successful event is born from an

intimate understanding of and a friendship with my clients.”

 

The 2017 Valentine's Day Pop-Up    

      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

 

 

 

The 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

 

The 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 

The 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 CARMEL TOFFEE

2015 Valentine's Day Pop Up Restaurant

 

@ The Atlanta Olive Oil Company

February 14, 2015

First course

Amuse-bouche

TERRINE OF FOIE GRAS WITH FIG JAM IN A

CRISP CUP AND SHALLOT CRÈME FRAICHE

TOPPED WITH CRYSTALLIZED POACHED FIG

 

GRILLED WHITE ASPARAGUS WITH GARLIC AND

OREGANO OLIVE OIL GARNISHED

WITH CILANTRO CHIMICHURRI

 

TOMATO AND ROASTED PEPPER BRUSCHETTA

SPOONSFUL TOPPED TOASTED PANKO

WITH PARMESAN CHEESE

 

Themed Cocktails

Aperitif

WHITE POMEGRANATE BALSAMIC INFUSED

COSMOS GARNISHED WITH FRESH CRANBERRIES

CLASSIC SCOTCH MARTINI “ROB ROY”

 

Second Course

Appetizers

POACHED SCALLOP MOUSSE TOPPED WITH

CRISPY ONION CRADLED IN A NEST OF BOSTON

 

BIBB LETTUCE AND DRIZZLED WITH

A LEMONGRASS SCALLION VINAIGRETTE

 

Third Course

Soup

CREAMY CAULIFLOWER AND PARSNIP SOUP

DRIZZLED WITH WHITE TRUFFLE OLIVE OIL

TOPPED WITH LUMP CRAB AND CHIVE STICKS

 

Fourth Course

Salad

ORGANIC WILD FIELD GREENS SALAD DRIZZLED

WITH AN AGED BALSAMIC REDUCTION TOPPED

WITH PARMESAN CURLS

 

Fifth Course

First-Main

PAPPARDELLE PASTA IN A SHALLOT AND HERB

BROWN BUTTER AND TRUFFLE SAUCE

WITH SHAVED BLACK TRUFFLES

 

Sixth Course

Second-Main

MESQUITE ROASTED AGED BEEF RIB EYE CAP

“SPINALIS DORSI” STEAK WITH A PORCINI

MUSHROOM AND ROSEMARY DUXELLE

QUENELLE AND JUS REDUCTION

 

Seventh Course

The Cheese Course

SAVORY PARMESAN CUSTARD WITH

CARAMELIZED BACON BALSAMIC REDUCTION

VINAIGRETTE SERVED WITH ENDIVE SPEARS

TOPPED WITH CRISP PARMESAN TUILLE

The Palette Cleanser

LIGHTLY HONEY SWEETENED GINGER, LEMON

AND ROSEWATER GRANITA

 

Eighth Course

Dessert

ALMOST FLOURLESS CHOCOLATE CAKE SOAKED

IN A RASPBERRY COULIS TOPPED WITH

A RASPBERRY MOUSSE WHIP AND DRIZZLED

WITH A HONEY CRÈME ANGLAISE