With La Maison you can dine knowing that every dish was created just for you and your guests specifically for your dining event personally by Chef Livingston. The following menu items represent a small window into the many options available to you when reserving a private dining experience with La Maison. Please call or email to discuss more dining options and for more information.
Call 412-608-2266 or email at lamaisondining@gmail.com to explore all available options with Chef Livingston.
Early Courses
Pacific Tuna Tartare . Avocado . Radish . Basil Oil . Toasted Pine Nut . Endive
Beef Tenderloin Carpaccio . Caper Dijon Vinaigrette . Shaved Parmesan . Micro Radish . Aioli . Crostini
Curry Carrot-Ginger Soup . Crushed Hazelnut . Shaved Fennel . Asian Pear . Lemon Oil
Sunchoke Soup Veloute . Oyster Mushroom . Celery Duo . Grated Chestnut . Walnut Oil
Marinated Baby Beets . Goat Cheese Mousse . Orange Confit . Petit Radish . Garden Herbs . Baby Greens
Local Baby Greens . Arugula . Endive . Comice Pear . Roquefort Blue . Celery Leaf . Walnut Vinaigrette
Citrus Cured Poached Salmon . Frisee Greens . Orange Confit . Baby Beet . Creme Fraiche . Dill
Roast Mushroom Tart . Puff Pastry . Wild Mushroom . Comte Cheese Bechamel . Onion Jam . Frisee Greens “Salad”
Chilled Pea Vichisoisse, Poached Maine Lobster, Fricase of Spring Peas, Dill, Lemon Oil
Autumn Squash Veloute . Parisian Gnocchi . Crispy Sage . Baby Watercress . Brown Butter
Torchon of Hudson Valley Foie Gras . Hibiscus Gelee . Crushed Hazelnut . Comice Pear . Celery . Brioche
Oysters and Pearls . Sabayon of Pearl Tapioca . White Sturgeon Caviar *Signature dish from The French Laundry
Mid Courses
Carnaroli Rice Risotto . Fricasee of Wild Mushroom . Truffled Shitake Broth . Parmesan Reggiano
English Pea & Mascarpone Agnolotti . Basil Emulsion . Pecorino Romano . Young Garlic Cream
Poached Maine Lobster “en Crepe”. Carrot Butter Emulsion . Cauliflower Puree, Baby Leek, Pea Shoot
Chilean Sea Bass . Saffron Scented Pearl Couscous . Roast Fennel . Parsley Cream . Bouillabaisse Broth
Prime Beef Fillet Mignon . Yukon Potato Puree . Glazed Root Vegetables . Red Wine Reduction
Maine Lobster Risotto . Celery Root Puree . Fennel Oil . Parsley Cream . Parmesan Crisp
Norwegian Salmon Fillet . Braised Baby Spinach . White Asparagus “Bundle” . White Wine Beurre Blanc
Wild Mushroom & Mascarpone Agnolotti . Fontina Cheese Emulsion . Grated Chestnut . Pecorino
Handmade Pappardelle Pasta . Slow Braised Pork Ragout . Roast Fennel Puree . Crispy Panko . Pecorino
Slow Braised Short Rib . Glazed Root Vegetables . Yukon Potato Puree . Red Wine Reduction
5 Spiced Duck Breast . Polenta Cake . Braised Swiss Chard . Glazed Baby Carrot . Port Wine Reduction
Australian Lamb Rack . Dijon Glazed Puy Lentils . Braised Baby Spinach . Crispy Sage . Sauce Bearnaise
Desserts
Lemon Sabayon Tart . Wildflower Honey Mascarpone . Passion Tea Gelee . Seasonal Fruits
Dark Chocolate Souffle Cake . Vanilla Bean Creme Anglaise . Espresso Cream . Bourbon Caramel
Ginger-Lime Panna Cotta . Grapefruit Granita . Shortbread Crumble . Stone Fruits . Lime
Sweet Carrot Cake . Cinnamon Stick Ice Cream . Bourbon Caramel . Fig Brulee . Crumble
Pineapple “Upside Down” Cake . Coconut Milk Ice Cream . Macadamia Nut Crumble . Tuille
Chocolate Ganache Tart . Crushed Hazelnut . Chocolate Truffle . Ganache Cause . Maldon
Poached Pear Strudel . Chestnut Cream . Creme Anglaise . Candied Walnut Crumble
Chocolate Mousse “a la Daniel Boulud” . Espresso Chantilly . Warm Caramel . Fleur de Sel
Lemon-Olive Oil Cake . Blackberry Sorbet . Lavender Shortbread Crumble . Lime Yogurt Cream
Chef Selection of fine French Cheeses . Seasonal Fruits . Accompaniments