Three-Course Italian Menu
All dishes will be using organic ingredients where possible,


First Course

Caprese Salad
Heirloom tomatoes, mozzarella di bufala, genovese basil,
PDO extra virgin, Balsamic reduction

Second Course

Bucatini alla cacio e pepe & Chicken Milanese
Roman classic - Al dente bucatini, velvety cremino of pecorino romano,
Toasted and crushed black peppercorns

Crunchy, thin-cut chicken breast, breaded and spiced,
Baked golden, Parmigiano Reggiano, served with lemon and arugula salad


Dessert

Twisted Tiramisu
Espresso-Navan soaked Lady Fingers, Sweet-Navan-infused vanilla mascarpone,
layers of cacao, chocolate shavings



Other Infomation

Hi Colleen,

My name is Henry Lebard and I would be delighted to prepare a very special meal for you and your guests. I've made sure to keep an Italian theme for all dishes, using traditional methods and ingredients - and I'm sure they'll be big hits with everyone.
The Caprese is a popular crowd-pleaser, and I prepare it with Buffalo milk mozzarella and fresh basil from my garden along with beefy heirloom seasonal tomatoes.
The Cacio e Pepe is a traditional Roman dish that is lesser-known but absolutely delicious. Alongside it I would serve a chicken Milanese, which is a lightly breaded chicken breast cutlette served with a dressed arugula salad and fresh lemon.

The dessert is Torta ai Tre Cioccolati - the most popular cake in Milan's famous 'Knam' pasticceria. It is a recipe I have taken from Ernst Knam, the King of Chocolate. It has three layers of chocolate mousse (white, milk, and dark) above a light yet rich and flourless chocolate marquise base. The cake itself yields very few ingredients and highlights the quality of the chocolate I use (Guittard & Callebaut).

If you have any requests, ideas, or questions, please feel free to send me a message by replying below! I want to make sure this goes just how you would like it to.

Very best wishes,

Henry Lebard

Meal for 14 on 12 September 2020