"Caterer and chef Jeffrey Strauss works with parties of eight or more to customize its French menus and wine pairings from its collection of 1,500 bottles. Popular private dining highlights include the smoking seafood medley with smoked lobster, shrimp, scallops, and salmon on a potato galette with caviar pepper beurre blanc. The quirkily decorated Cow Palace, ripe for conversation starters, seats up to 45 guests, while the eclectic Wine Room, with guitars on the wall, can accommodate 12." - Helen I. Hwang
Pamplemousse Grille
