Dishes we’ve enjoyed in the past.
Bon Ami 7.17. 23 and 7.24.23
Bon Ami 6.26.23
Bon Ami 6.5.23 and 6.12.23
Bon Ami 5.15.23 & 5.22.23
Bon Ami 4.24.23 & 5.1.23
Bon Ami 4.10.23
Bon Ami 3.20.23
To our new friends, welcome. And to our old friends, welcome back. Thus begins another foray into the world of flavor and fun. Tonight, we’ve put together an entirely luxurious and spectacular experience for you all, featuring rare Norwegian oysters, local scallops, Maine lobster, heritage duck, and of course, 5/5 marble score Australian wagyu. Oh, and did we mention chocolate? To top it all off, we’ve put together uniquely curated wine pairings that call upon the varied terroir of France to provide a backdrop for the globally-inspired flavors on display. Join us in celebrating the finer things in life, without the usual aura of pretention. Instead, let’s have some fun, drink some baller wine, and enjoy eating in luxury. Bon appetit, mes amis!
Bon Ami 2.27.23
As the old saying goes, the third time’s the charm. Not to say that the first two Bon Ami dinners haven’t been charming– in fact, it’s difficult to imagine how we can possibly continue the trend of outdoing ourselves with every menu. But like we said, third time’s the charm. This menu aims to deliver you to a place of warmth, sunlight, and nostalgia. Instead of taking a vacation, we’re bringing those flavors and feelings to you. Traditionally, summer is accompanied by a variety of fresh produce and fruits that can only be found at that time of year. However, we’ve structured this menu around what’s available and seasonal now, and taken liberties in preparation and presentation to elicit the same feeling of warm seasonality that comes in summer.
Bon Ami 2.13.23
For our second Bon Ami dinner, we wanted to take some risks. This means venturing out of the comfort zone, and into a brave new world of flavors, textures, and presentations. The ethos of this menu was to create a truly unique experience, using ingredients and techniques that have been around for thousands of years. We hope that by reminding ourselves where some of the roots of modern cuisine come from, we can all glean a greater understanding and respect for the past, present, and future of our global palate.
