Special Collections
“Special times and times we’ll remember… The tender times we'll hold in our hearts forever." Whether found in lyric or experience, some moments distinctly mark milestones of our lives. Our special collections were created for those occasions — unique offerings prepared with the hope of becoming part of the moments that shape the making of who we are.
Evenings at the Chalet
Hors d’oeuvres and Sides
Entrées
Final Course
A seasonal collection inspired by autumn’s abundance, bringing together warm, elegant flavors for memorable evenings gathered around the table.
Radicchio, Pear and Arugula Salad
seasonal Bosc pears and parmesan complemented by a deep red wine dressing
Lemon-Herb Chicken with Champagne Jus
paired with Champagne-glazed haricot verts and rosemary roasted potatoes
Black Forest Trifle
single-source dark chocolate, whipped topping and cherry liqueur
Marinated Beet & Chicory Salad
herbed goat cheese, pickled apples, and prosciutto
Walnut & Garlic Stuffed Chicken
with parmesan farfalle and microgreens
Pumpkin Mousse Parfait
finished with sweetened cream and crystallized ginger
Fig-preserved Marinated Cream Cheese
notes of orange and cinnamon paired with dried figs and apricots served with water crackers
Red-Wine Braised Short Ribsserved alongside pommes purée and harvest vegetables
Apple Danish
with caraway cream
Fig-preserved Marinated Cream Cheese
notes of orange and cinnamon paired with dried figs and apricots served with water crackers
Chateaubriand with Saffron Béarnaise
pommes pavé & Brussels Sprouts
The Founder's Table
Complete menus personally curated by Drake and presented as a singular dining experience. Each table is composed from the opening course through the final course, with every dish and accompaniment intended to be enjoyed together.
Planche de Saison — $150 per guest
To Begin
Le Grand Aïoli Provençal
harvest vegetables, artisanal cheeses, crisp cornichons, and toasted baguette slices
Tartines aux Figues et Jambon de Parme
toasted sourdough layered with whipped goat cheese, Prosciutto di Parma, and local figs
Comté Gougères
warm, airy French cheese puffs
Entrée
Red-Wine Braised Short Ribs
French-braised beef served with pommes purée
Final Course
Saffron Crème Brûlée
saffron and vanilla-bean custard beneath a shattered sugar crust,
finished with saffron-dusted Chantilly cream
*****
Christmas Celebration 2026 — $225 per guest
Hors d’oeuvres
Radicchio, Pear & Arugula Salad
seasonal Bosc pears, shaved Parmigiano-Reggiano, and red-wine vinaigrette
Roasted Red Grape Crostini
roasted red grapes, Gorgonzola Dolce, and toasted baguette
Baked Camembert
winter preserves, warmed honey, candied orange, and rosemary-roasted walnuts
Entrée
Roasted Filet of Beef
Périgord black truffle, Madeira jus, and creamy horseradish
Served with:
Gruyère Twice-Baked Potatoes
Crème fraîche, cultured butter, and fresh chives
Brussels Sprouts
seared pancetta, Parmigiano-Reggiano, and aged balsamic
Haricot Verts Amandine
brown butter, Marcona almonds, and fresh lemon
Warm Cheddar Rolls
whipped cream cheese and cultured honey butter
Final Course
Poached Pears & Crème Anglaise
poached Bosc pears, vanilla-bean crème anglaise, candied orange, and rosemary-roasted walnuts
Chocolate Pot de Crème
fresh raspberries and vanilla-bean Chantilly cream
Apple Spice Petits Fours
maple-brown butter frosting
After Dinner
Coffee & Chocolate Truffles
dark chocolate truffles