Fabulous Normandy French Dinner [] Casa Papaya San Miguel

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Event Category: Food & DrinkEvent Tags: Hotel, italtian, Pizza, and Restaurant

  • Saturday, October 16, 2021
    6:00 pm

    It seems that many people can’t resist a classic French dinner in the fall!  We filled up our Oct. 15th Evening in Normandy very quickly, so we’ve added a second night, Saturday, Oct. 16th.  Please email us if you’d like to join us for this fabulous, classic autumn dinner, featuring duck, apples, and a warm and friendly atmosphere in our courtyard at Casa Papaya.  As usual, dinner starts at 6PM with cocktails and 1st course on the roof(if this rainy season ever ends!).  The cost is 800 pesos for all food and cocktail.  You’re welcome to bring wine or beer to have with dinner.

    Hope to see you soon!

    A French Autumn Menu
    Evening in Normandy

    Cocktails on the Roof: One of Richard’s famous cocktails served with Lee’s Duck liver pate, house made crackers, red onion marmalade and watermelon pickles.

    Appetizer: Goat Cheese Souffle with petit salade, tarragon vinaigrette

    Entree: Pan Roasted Duck breast and confit leg with sauce a l’orange and candied Kumquats, classic pommes Anna

    Dessert: Tarte Tatin with Creme Fraiche Ice Cream and caramel sauce

    Lee Duberman and Richard Fink invite you to the (most likely) last chapter in their story of food, drink and family! Lee and Richard moved to San Miguel with their son Noah and their dog Bailey after 30 years in Vermont.  They met while teaching and bartending at the New England Culinary Institute, and within a few years had created four restaurants and two wonderful sons together.  Their most well known restaurant, Ariel’s in Brookfield, Vermont, provided 21 years of fine farm-to-table dining to Central Vermont, and their reputation spread much further. They fell in love with San Miguel their first time here in 2001, and for many years they have been plotting their move.  Finally, they are here to stay. Casa Papaya is Lee and Richard’s San Miguel home. It is an experiment in hospitality, encompassing three B&B guest rooms,  Chef’s dinners open to the public, a wood-fired oven on the roof, providing hand-crafted pizzas on Sunday afternoons, market tours, cooking classes and small-event catering.


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