Petite Maison's Halloween Offal Menu Is Back -- Plus a Last Hurrah Dinner

Whether we like it or not, in a few weeks Petite Maison will be gone for good. As we told you earlier this month, the restaurant has been sold to new owners who will change the name and concept.

The good news is that you have a few chances to wine and dine with Petite Maison's chef James Porter and wife/co-owner Wendy Porter before the two begin a new chapter. This weekend, the Porters will offer Petite Maison's annual Halloween Offal Menu and next week they'll host a final bash before saying adieu.

See also: J&G Steakhouse at the Phoenician Brings Flavors of Fall to the Table with New Menu

The last Halloween Offal Dinner will be this weekend, from Thursday, October 30 through Sunday, November 1. The four-course dinner (plus an amuse bouche) includes dishes such as pork cheek country pate; braised tripe ramen with pied de cochon and crispy chicken skin; and Wagyu bone marrow with smoked beef tongue, veal sweetbreads, and black truffle. For dessert look forward to a Hudson Valley foie tourchon with butter toasted brioche and strawberry jam.

The Halloween Offal Dinner costs $69 a person and reservations are strongly recommended.

Also this weekend will be the last Brunch du Champagne on Sunday, November 2. The event goes from 10 a.m. to 3 p.m. and includes bottomless champagne and mimosas.

For Petite Maison's grand finale, the Porters have planned a Last Hurrah Dinner party on Saturday, November 8. The five-course dinner will include paired wines for $95 a person.

Chef Porter will be joined in the kitchen by chef David Bowman, who helped open the restaurant, and chef Chris Schlattman. Mikey Mayer, who also opened Petite Maison, will be behind the bar.

Here's the menu:

foie gras tourchon | charred scallop crudo| black truffle Sparkling - nv - Pierre Chainier "Seduction" - Brut

second crispy fried poached organic egg | smoked salmon caviar | mâche 2008 Chardonay - Yalumba- Eden Valley

third duck confit strudel| washington chanterelles | champagne grapes 2010 Syrah - Domaine de la Bastide - D'Hauterive

fourth sous vide beef tongue | rock shrimp ragout bone marrow bordelaise| tarragon pomme puree Bordeaux - '12 Chateau Blouin - Gironde

dessert amish blue cheese tart | quince jam | fennel pollen Roussanne - '10 Holus-Bolus - Santa Barbara County

supplements Scotch for James $14 Shots for the Kitchen $25

Reservations are required for the Last Hurrah dinner and can be made by calling 480-991-6887.

For more information visit the Petite Maison website.

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